Here’s a comforting, family-friendly Slow Cooker Meatball Casserole that’s perfect for busy days.
🍝 Slow Cooker Meatball Casserole
🛒 Ingredients
- 1 bag (24–32 oz) frozen fully cooked meatballs
- 3 cups marinara sauce
- 1 can (14–15 oz) diced tomatoes, drained (optional)
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 12 oz uncooked pasta (penne or rotini work best)
- 2½–3 cups water or beef broth
- Fresh parsley or basil (optional, for garnish)
👩🍳 Instructions
- Layer the base:
Spray your slow cooker with nonstick spray. Add frozen meatballs to the bottom. - Add sauce & seasoning:
Pour marinara and diced tomatoes over meatballs. Sprinkle with Italian seasoning. - Add pasta & liquid:
Stir in uncooked pasta and water/broth. Gently mix to combine. Make sure pasta is mostly covered in liquid. - Cook:
- Low: 4–5 hours
- High: 2–3 hours
(Check at the earlier time — pasta should be tender.)
- Add cheese:
In the last 20–30 minutes, sprinkle mozzarella and Parmesan over the top. Cover and cook until melted. - Serve:
Garnish with fresh herbs and serve warm.
🔥 Tips
- Add ½ cup ricotta for a creamier, lasagna-style version.
- Stir in sautéed onions or bell peppers for extra veggies.
- For crispy cheese on top, transfer to a baking dish and broil for 2–3 minutes.
If you’d like, I can also give you a from-scratch meatball version or a low-carb version without pasta.
