Crockpot Dump & Go Meatball Pasta Bake
This Crockpot Dump & Go Meatball Pasta Bake combines frozen meatballs, uncooked pasta, marinara sauce, and Italian seasonings in one slow cooker for an easy, hearty meal. It is finished with mozzarella and Parmesan for a cheesy, comforting pasta bake.
Equipment
- 6-quart or larger slow cooker For cooking the meatball pasta bake.
- Large spoon For stirring and submerging the pasta.
- measuring cups For measuring the broth and cheeses.
- Measuring spoons For measuring the seasonings.
- Crockpot liner Optional for easier cleanup.
Ingredients
- 1 bag (24 oz / ~680g) frozen fully cooked meatballs (beef, turkey, or pork)
- 1 box (16 oz / 450g) uncooked penne or rotini pasta
- 2 jars (24 oz each) marinara, tomato basil, or garlic pasta sauce
- 3 cups low-sodium beef broth (or chicken broth/water)
- 2 ½ cups shredded mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese
- 1 tbsp Italian seasoning blend
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp red pepper flakes, optional
- salt and black pepper to taste
- fresh parsley or basil, chopped for garnish
Instructions
- Lightly grease the inside of a 6-quart or larger slow cooker with non-stick cooking spray or line it with a crockpot liner for easier cleanup.
- Empty the bag of frozen meatballs directly into the bottom of the slow cooker. Pour the uncooked penne pasta evenly over the meatballs. Pour both jars of marinara sauce evenly over the pasta. Pour the 3 cups of beef broth around the sides and over the top. Sprinkle Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper.
- Using a large spoon, gently stir all ingredients together until the meatballs and pasta are evenly mixed and coated in the sauce. Make sure nearly all the dry pasta pieces are pressed down below the liquid line so they cook evenly without getting crunchy.
- Place the lid securely on the slow cooker. Cook on LOW for 3 to 3.5 hours or on HIGH for 1.5 to 2 hours. Check the pasta around the 3-hour or 1.5-hour mark by tasting a piece; stop cooking once the pasta reaches al dente texture to prevent it from becoming overly soft.
- Remove the lid and stir in ½ cup of the mozzarella cheese and ½ cup of Parmesan cheese.
Notes
Use a 6-quart or larger slow cooker. Make sure nearly all of the dry pasta is submerged below the liquid line so it cooks evenly. Cook on LOW for 3–3½ hours or HIGH for 1½–2 hours, checking the pasta near the end to prevent overcooking. The provided instructions are cut off after the cheese step, so the final cheese-melting and serving directions are not included.