Crockpot Pasta and Meatballs
This Crock pot Baked Pasta with Meatballs recipe is tasty and takes minutes to toss in your crockpot. Slow cooker pasta bake with meatballs is so easy.
Servings: 8
Cost: $11.24, $1.41 per Serving
Ingredients
- 1 lb Frozen Meatballs
- 8 ounces Rigatoni
- 2 jars marinara sauce (24 ounces each)
- 2 cups water
- 1 cup Shredded Mozzarella cheese
- ½ cup Parmesan cheese (for serving)
Instructions
- Rinse 8 oz rigatoni pasta in warm water and drain.
- Add 1 pound frozen meatballs, 8 oz rigatoni pasta, 2 jars (24 oz each) marinara sauce, and 2 cups water to a crock pot.
- Stir to combine and make sure the pasta is fully covered in the sauce and liquid.
- Cover and cook on low for 2.5-3 hours or on high for 1.5-2 hours until the pasta is cooked through and tender.
- Stir in 1 cup shredded mozzarella cheese. Cover and allow it to melt for 10–15 minutes.
- Serve warm topped with ½ cup grated Parmesan cheese. Enjoy!
Video
Notes
Refrigerate any leftovers in an airtight container for up to 5 days.
I usually use Rigatoni pasta in this recipe but any small, hearty past would work great (penne or ziti for example).
It's important that the pasta is covered in the sauce to ensure that it doesn't burn and cooks evenly.
Start checking the pasta at the beginning of the cooking interval listed in the recipe. If the pasta is still gummy, it's not done yet and continue to cook until tender.
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 226mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 1mg
