I love this dish because it takes less than 10 minutes to prep and makes enough to feed the whole family. It’s a perfect blend of American comfort and Italian-inspired flavors. Whether I’m serving it for a cozy dinner or saving leftovers for lunch, it’s always a crowd-pleaser. Plus, I can customize it based on what I have on hand—super convenient.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (28 oz) bag frozen meatballs (about 32 meatballs)
1 (24 oz) jar marinara sauce
1 cup water or beef broth
2 cups uncooked rotini or penne pasta
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Directions
I spray the inside of my slow cooker with nonstick cooking spray.
I add the frozen meatballs, marinara sauce, and water or broth, then stir it all together to combine.
I cover and cook on LOW for 4 hours.
After 4 hours, I stir in the uncooked pasta, making sure it’s fully coated and submerged in the sauce.
I cover again and cook on HIGH for 30–40 minutes, until the pasta is tender.
Then I sprinkle mozzarella and Parmesan cheese over the top.
I cover and cook for another 10–15 minutes, until the cheese is melted and bubbly.
I season with salt and pepper to taste, and garnish with fresh parsley if I have some on hand.
I serve it warm straight from the slow cooker.
Servings and timing
This recipe makes 6 servings and takes a total of 5 hours and 5 minutes: 5 minutes of prep time and 5 hours of hands-off cooking time in the slow cooker.
Variations
I like mixing things up by using spicy meatballs or adding red pepper flakes for extra heat. Sometimes I stir in sautéed mushrooms, spinach, or bell peppers along with the pasta for extra veggies. If I want to lighten things up, I use turkey meatballs or low-fat cheese. And when I’m craving even more flavor, I swap the water for beef broth or add a spoonful of pesto to the marinara.
Storage/reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or on the stove with a splash of water or broth to keep the pasta moist. This casserole also freezes well—just let it cool completely, then portion and freeze for up to 2 months.
FAQs
Can I use homemade meatballs?
Yes, I just make sure they’re fully cooked before adding them to the slow cooker. It’s a great way to add a personal touch.
What’s the best type of pasta to use?
I stick with short pasta like rotini, penne, or ziti. They hold up well during slow cooking and soak up the sauce beautifully.
Can I make this casserole ahead of time?
Absolutely. I assemble everything except the pasta in the slow cooker insert and refrigerate overnight. When I’m ready to cook, I just follow the directions as usual.
Is it okay to add cheese earlier in the cooking process?
I wait until the end so the cheese melts perfectly and stays gooey. Adding it too early can cause it to overcook or dry out.
What if I want to cook this faster?
I can cook the meatballs and sauce on HIGH for 2 hours, then add the pasta and finish as directed. It cuts the total time in half while still tasting delicious.
Conclusion
This Slow Cooker Meatball Casserole is my kind of comfort food—easy, filling, and full of rich flavor. I love that I can set it and forget it, then come back to a cheesy, saucy dinner that’s ready to serve. It’s one of those go-to meals that never lets me down, no matter how busy the day gets.
This hearty slow cooker meatball casserole is the ultimate comfort food—tender pasta, juicy meatballs, and melted cheese in rich marinara sauce. Set it and forget it!
Author:Sarah
Prep Time:5 minutes
Cook Time:5 hours
Total Time:5 hours 5 minutes
Yield:6 servings
Category:Dinner, Casserole, Slow Cooker Meals
Method:Slow Cooker
Cuisine:American, Italian-Inspired
Ingredients
1 (28 oz) bag frozen meatballs (about 32 meatballs)
1 (24 oz) jar marinara sauce
1 cup water or beef broth
2 cups uncooked rotini or penne pasta
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
Spray the inside of your slow cooker with nonstick cooking spray.
Add frozen meatballs, marinara sauce, and water or broth. Stir to combine.
Cover and cook on LOW for 4 hours.
Stir in the uncooked pasta, ensuring it’s fully coated and submerged in sauce.
Cover and cook on HIGH for 30–40 minutes, or until pasta is tender.
Sprinkle mozzarella and Parmesan cheese over the top.
Cover and cook another 10–15 minutes, until cheese is melted and bubbly.
Season with salt and pepper to taste. Garnish with parsley if using.
Serve warm and enjoy!
Notes
Homemade meatballs can be used—just cook them first.
Swap in ziti, shells, or macaroni for different textures.
Add red pepper flakes for a spicy kick.
Don’t skip the water or broth—it ensures the pasta cooks properly.
