Description

This Slow Cooker Meatball Casserole is a comforting, dump-and-go meal perfect for busy nights. Juicy meatballs are simmered in marinara sauce with pasta and plenty of cheese, all cooked together in the slow cooker. It’s hearty, simple, and always a crowd-pleaser.

Ingredients

1 (24 oz) bag frozen fully cooked meatballs
1 (24 oz) jar marinara or pasta sauce
3 cups low-sodium chicken or beef broth
12 oz uncooked pasta (penne or rotini work best)
1 tsp Italian seasoning
1/2 tsp garlic powder
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 cup ricotta or cottage cheese (for extra creaminess)

Fresh basil or parsley, for garnish

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Instructions

Layer it up: In the slow cooker, combine frozen meatballs, marinara sauce, broth, Italian seasoning, and garlic powder. Stir to mix.
Add pasta: Pour the uncooked pasta over the top but don’t stir it in. Gently press the pasta down with a spoon so it’s mostly submerged.
Cook: Cover and cook on low for 3–4 hours or high for 2–2.5 hours, until the pasta is tender.
Add cheese: Stir in mozzarella and Parmesan cheese. If using ricotta or cottage cheese, dollop it in now. Cover and cook for another 10–15 minutes, just until the cheese is melted.
Serve: Garnish with fresh basil or parsley and serve warm.

Notes

You can use homemade meatballs if preferred—just make sure they’re fully cooked.

For extra veggies, toss in spinach or zucchini in the last 30 minutes.

Want it spicier? Add red pepper flakes or use spicy Italian meatballs.