This slow cooker 3-ingredient meatball penne is exactly the kind of weeknight shortcut I lean on when work runs long and I still want a cozy, homemade-style dinner.
My coworker actually tipped me off to this trick: you toss just three grocery-store staples into the crock in the morning, and by the time you walk back in the door, the savory sauce and meatball juices have soaked right into the penne. The noodles cook right in the slow cooker—no boiling water, no extra pans—so you get tender pasta, browned meatballs, and a rich, herby tomato sauce with almost zero hands-on time.
Slow cooker meatball penne served in a shallow bowl
Serve big scoops of the meatball penne straight from the slow cooker into shallow bowls, then finish with a sprinkle of grated Parmesan or shredded mozzarella if you have it.
A simple bagged salad or sliced cucumbers with Italian dressing makes an easy side while the crock does its thing. Garlic bread, breadsticks, or even just buttered toast are perfect for soaking up the extra sauce. If you’re feeding a crowd, set the slow cooker on warm and let everyone help themselves, adding red pepper flakes or extra cheese at the table.
Slow Cooker 3-Ingredient Meatball Penne
Servings: 6
Ingredients
1 (24–26 ounce) jar marinara or tomato pasta sauce
1 (24 ounce) bag frozen fully cooked Italian-style meatballs
12 ounces uncooked penne pasta
Three ingredients for meatball penne laid out on a counter
Directions
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