Creamy Meatball Pasta
This slow cooker creamy meatball pasta combines frozen meatballs, marinara sauce, and heavy cream into a cheesy, comforting one-pot meal that requires minimal prep and cooks hands-off for busy weeknights.
⚡Slow Cooker
This slow cooker creamy meatball pasta combines frozen meatballs, marinara sauce, and heavy cream into a cheesy, comforting one-pot meal that requires minimal prep and cooks hands-off for busy weeknights.
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Add the frozen meatballs, marinara sauce, Italian seasoning, and garlic powder to a slow cooker.
Cover and cook on low for 4-6 hours, or until the meatballs are heated through.
Once ready to serve, stir in the cooked pasta and heavy cream until well combined.
Top the pasta with shredded mozzarella cheese.
Place the lid back on the slow cooker and let the cheese melt for a few minutes.
Garnish with chopped fresh parsley and serve.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of cream or broth to restore creaminess.
slow cooker (4–6 quart capacity recommended) · large pot for cooking pasta separately
Yes, but brown them in a skillet first to prevent them from breaking apart during the slow cook. Add to the slow cooker with marinara and seasonings.
Cook on low for 6–8 hours or high for 3–4 hours. Add pasta and cream during the last 30 minutes to avoid overcooking.
Yes. Cook the meatballs and sauce up to 2 days ahead, then reheat and stir in pasta and cream before serving.
Cellentani (or rotini/penne) holds the creamy sauce well. Cook separately to control texture and prevent mushiness.
Half-and-half or full-fat sour cream work as replacements, though heavy cream delivers the richest flavor and texture.
