Creamy Slow Cooker Meatball Rotini Pasta

Preparation & Cooking Time

• Preparation: 10 minutes

• Slow cooking: 3–4 hours on LOW or 2–3 hours on HIGH

• Final pasta cooking: approximately 30–45 minutes

• Servings: 6–8

Ingredients

• 1 lb (450 g) frozen Italian-style meatballs

• 1 lb (450 g) rotini pasta

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

• 1 jar (15 oz / 425 g) Alfredo sauce

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1½ cups chicken broth or water

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt (adjust to taste)

• 1 tablespoon olive oil (optional)

• Fresh parsley for garnish

Instructions

Step 1: Prepare the slow cooker

Lightly grease the inside of your slow cooker with olive oil or cooking spray.

Step 2: Add the meatballs

Place the frozen Italian meatballs evenly across the bottom of the Crock-Pot.

Step 3: Add the sauces

Pour marinara sauce and Alfredo sauce over the meatballs.

Step 4: Add seasonings

Sprinkle in Italian seasoning, garlic powder, onion powder, black pepper and salt. Stir gently to combine.

Step 5: Slow cook

Cover and cook until the meatballs are thoroughly heated and the sauce is bubbling:

• LOW: approximately 3–4 hours.

• HIGH: approximately 2–3 hours.

Step 6: Add the rotini

For the best texture, cook rotini separately in boiling salted water until just al dente. Drain and reserve a little pasta water.

Alternatively, add dry rotini to the slow cooker with approximately 2 cups additional hot broth, making sure it is submerged. Cook on HIGH for approximately 30–45 minutes, stirring occasionally and checking frequently.

Step 7: Add cheese

Stir in mozzarella and Parmesan cheese. Mix until the cheese melts into the creamy tomato sauce.

Step 8: Finish cooking

Cover for another 5–10 minutes until everything is hot, creamy and cheesy.

Step 9: Garnish and serve

Sprinkle fresh parsley and extra Parmesan over the top. Serve warm!

Nutritional Information

Estimated per serving, based on 8 servings using the ingredients above.

Nut Information (Q/S)

Allergen information: Contains milk and dairy, and wheat/gluten from regular pasta. Check frozen meatballs, Alfredo sauce and packaged seasonings for possible nut cross-contact warnings.

Helpful Cooking Tips

1. Use frozen meatballs for convenience.

2. Don’t overcook rotini; it can become mushy.

3. Add extra mozzarella for a cheesier finish.

4. Use freshly grated Parmesan for better flavor.

5. Add red pepper flakes for a little heat.

6. If the sauce gets too thick, add a splash of warm broth or milk.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days.

• Freezer: Freeze for up to 2 months for best quality.

• Reheating: Add a little milk or broth and reheat gently until steaming hot.

Enjoy your creamy, cheesy Crock-Pot meatball rotini!