Crockpot Creamy Meatball Pasta

Ingredients

• 1 bag frozen Italian-style meatballs
• 1 jar marinara or pasta sauce
• 1 jar Alfredo sauce
• 1 box rotini pasta
• 1–2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½–1 cup water or chicken broth, if needed
• Italian seasoning, optional
• Fresh parsley, optional

Instructions

1. Add the meatballs: Place the frozen meatballs in the bottom of your slow cooker. No need to thaw them first.
2. Add the sauces: Pour the entire jar of marinara sauce and Alfredo sauce over the meatballs. Stir gently so the meatballs are coated.
3. Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are heated through and tender.
4. Cook the pasta separately: About 20 minutes before serving, cook the rotini according to the package directions until just al dente. Drain well.
5. Combine: Add the cooked pasta to the slow cooker and gently stir it into the meatballs and creamy tomato sauce. If the sauce is too thick, add a splash of water or chicken broth.
6. Make it cheesy: Sprinkle the mozzarella and Parmesan over the pasta. Cover and cook for another 10–15 minutes, or until the cheese is completely melted.
7. Serve: Stir everything together and top with Italian seasoning or fresh parsley. Serve hot with extra Parmesan if desired.