This slow cooker meatball penne is the perfect shortcut for when work runs long but you still crave a cozy, homemade-style dinner. With just three grocery-store staples, the savory sauce and meatball juices soak right into the tender noodles as they cook. Best of all, there is no boiling water or extra pans required!
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 5 minutes | 2.5 – 4.5 hours | ~ 3 – 4.5 hours | 6 |
Ingredients
- 1 (24–26 oz) jar marinara or tomato pasta sauce
- 1 (24 oz) bag frozen fully cooked Italian-style meatballs (beef, turkey, or chicken)
- 12 oz uncooked penne pasta
Optional extras: 1/2 to 3/4 cup hot water (if needed), grated Parmesan, shredded mozzarella, or red pepper flakes for serving.
Instructions
- Prep the Slow Cooker: Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to make cleanup easier.
- Layer Sauce and Meatballs: Pour the entire jar of marinara sauce into the bottom of the slow cooker and spread it evenly. Top with the frozen meatballs, spreading them into an even layer so they are mostly nestled in the sauce.
- Cook the Meatballs: Cover and cook on HIGH for 2 to 2 ½ hours (or on LOW for 4 hours), until the meatballs are completely heated through and the sauce is bubbling around the edges.
- Add the Pasta: Stir the meatballs and sauce together. Add the uncooked penne pasta, gently pressing it down with a spoon so as much of the pasta as possible is submerged in the liquid. Note: If your sauce is very thick and doesn’t quite cover the pasta, stir in ½ to ¾ cup of hot water so there’s enough liquid to cook the noodles.
- Cook the Pasta: Cover and cook on HIGH for 25 to 40 minutes. Be sure to stir everything once halfway through. Since slow cookers vary, start checking the pasta at the 20-minute mark to ensure it becomes tender but not mushy.
- Rest and Serve: Once the penne is cooked to your liking, give it a final gentle stir to coat all the noodles. Turn the slow cooker to WARM and let it sit for 5 to 10 minutes so the sauce can thicken slightly. Serve hot directly from the crock!
Common Mistakes to Avoid
- Using delicate pasta: Stick to sturdy pasta shapes. Delicate noodles like angel hair or thin spaghetti will turn to mush in the slow cooker.
- Overcooking the noodles: Pasta cooks surprisingly fast in a hot slow cooker. Set a timer and check it at the 20-minute mark so you don’t end up with a gummy texture.
- Forgetting to check the liquid level: If your brand of marinara sauce is particularly thick, the dry pasta won’t have enough moisture to cook properly. Don’t be afraid to add that splash of hot water or broth when you add the noodles!
Can I use a different shape of pasta?
Yes! You can easily swap the penne for other sturdy, tube-like shapes such as rigatoni, ziti, or rotini. Just keep the total amount around 12 ounces to ensure the pasta cooks evenly in the given amount of sauce.
What if I prefer a saucier pasta?
If you like your pasta dish extra saucy, you have a couple of easy options. You can use a larger 32-ounce jar of marinara sauce from the start, or you can simply add up to 1 cup of water or broth to the slow cooker at the exact moment you stir in the dry pasta.
What is the best way to reheat the leftovers?
Because the pasta will continue to soak up the sauce as it sits in the fridge, leftovers can sometimes dry out. When reheating portions in the microwave or on the stovetop, just add a spoonful of water or some extra marinara sauce to bring back that cozy, saucy texture.
