Description

This Slow Cooker Meatball Casserole is the perfect dump-and-go comfort food. Juicy meatballs are simmered in a rich marinara sauce with pasta and melted cheese, all cooked low and slow for an easy weeknight dinner the whole family will love.

Ingredients

1 (28 oz) jar marinara sauce
1 lb frozen meatballs (beef, turkey, or chicken)
2 cups uncooked rotini or penne pasta
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups chicken broth
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper, to taste

Fresh parsley, chopped (for garnish, optional)

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Instructions

Spray the inside of your slow cooker with non-stick spray.
Pour in the marinara sauce and chicken broth. Stir to combine.
Add frozen meatballs, Italian seasoning, garlic powder, salt, and pepper. Stir gently.
Cover and cook on low for 4 hours or high for 2 hours.
After cooking, stir in the uncooked pasta. Make sure it’s covered with sauce.
Cover and cook on high for another 30–40 minutes, or until pasta is tender.
Sprinkle mozzarella and Parmesan cheese over the top. Cover and cook for an additional 10–15 minutes until the cheese is melted.

Garnish with fresh parsley and serve warm.

Notes

You can use homemade meatballs if preferred—just cook them first.
Swap rotini for any short pasta like penne or ziti.
Add a little red pepper flakes if you want some spice.
Great with a side salad or garlic bread.

Nutrition

Serving Size: 1 1/2 cups
Calories: 435
Sugar: 6g
Sodium: 950mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 39g
Fiber: 3g
Protein: 24g
Cholesterol: 65mg