Creamy Slow Cooker Meatball Pasta

Ingredients

• 1½ lb (680 g) frozen Italian-style meatballs

• 12 oz (340 g) bow-tie pasta (farfalle), preferably cooked separately

• 1 jar (24 oz / 680 g) marinara sauce

• 1 can (10.5 oz / 300 g) Alfredo sauce

• 8 oz (225 g) cream cheese, softened

• 1½ cups shredded mozzarella cheese

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ cup water or chicken broth, as needed

• Fresh parsley, chopped, for garnish

Instructions

1. Add the meatballs: Place the frozen meatballs in the slow cooker.

2. Prepare the sauce: Pour in the marinara and Alfredo sauces. Add the Italian seasoning, garlic powder, onion powder, and black pepper.

3. Add cream cheese: Cut the softened cream cheese into cubes and place them over the sauce. Stir gently to distribute the ingredients.

4. Slow cook: Cover and cook on LOW for 3–4 hours or HIGH for 1½–2½ hours, until the meatballs are thoroughly heated and the sauce is hot. Follow the meatball package instructions.

5. Cook the pasta: Near the end of the cooking time, boil the bow-tie pasta in salted water according to the package directions until al dente. Drain well.

6. Make it cheesy: Stir the cream cheese into the sauce until smooth. Add the cooked pasta and shredded mozzarella. Stir gently, cover, and cook for another 10–15 minutes until the cheese melts.

7. Serve: Sprinkle with fresh parsley and serve warm.

Important tip: Cooking dry pasta directly in a slow cooker can make it mushy or unevenly cooked, so cooking it separately gives the best texture.

Nutrition information (approximate)

Per serving, based on 6 servings:

Values vary by meatball brand, pasta quantity, and sauces used.

Nut information

• Peanuts and tree nuts: Not typically required in this recipe.

• Contains: Milk and wheat; meatballs and sauces may contain additional allergens.

• Allergy precaution: Check the labels on the meatballs, Alfredo sauce, marinara sauce, and seasonings for nut warnings and cross-contact information.