My coworker swears by this shortcut of tossing 3 ingredients in the crock to let the magic happen while you work. The savory juices soak right into the tender noodles for a dinner that disappears fast

 

Slow Cooker 3-Ingredient Meatball Penne

When you need a cozy, homemade-style dinner with almost zero hands-on time, this is the recipe to reach for. Frozen meatballs, jarred marinara, and uncooked penne go straight into the slow cooker. No boiling pasta, no extra pans—just tender noodles, savory meatballs, and a rich, herby sauce waiting for you at the end of the day.

Yield: 6 servings

Ingredients

• 1 (24–26 oz) jar marinara or tomato pasta sauce

• 1 (24 oz) bag frozen fully cooked Italian-style meatballs

• 12 oz uncooked penne pasta

Instructions

1. Prep the slow cooker
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup (optional but helpful).

2. Layer the base
Pour the marinara sauce into the slow cooker and spread it evenly. Arrange the frozen meatballs on top of the sauce in a single layer.

3. Cook the meatballs
Cover and cook on HIGH for 2 to 2½ hours or on LOW for 4 hours, until the meatballs are heated through and the sauce is bubbling.

4. Add the pasta
Stir the meatballs and sauce together. Add the uncooked penne, pressing it down so it’s mostly submerged in the sauce. If the sauce is very thick and doesn’t cover the pasta, stir in ½ to ¾ cup hot water.

5. Cook the pasta
Cover and cook on HIGH for 25 to 40 minutes, stirring once halfway through, until the penne is tender but not mushy. (Start checking around 20–25 minutes, as slow cookers vary.)

6. Finish and serve
Give everything a final gentle stir. Turn the slow cooker to WARM and let sit for 5–10 minutes to thicken slightly before serving. Taste and add salt, pepper, or dried Italian herbs if desired.

Variations & Tips

• Extra saucy: Use a 32 oz jar of sauce or add up to 1 cup water or broth when adding the pasta for a looser, baked-ziti style texture.

• Pasta shapes: Substitute penne with rigatoni, ziti, or rotini—keep the amount around 12 oz for even cooking.

• Lighter version: Use turkey or chicken meatballs.

• Boost flavor: Stir in shredded mozzarella or Parmesan at the end, sprinkle with red pepper flakes, or top with a spoonful of ricotta.

• Leftovers: The pasta will continue to absorb sauce in the fridge. When reheating, add a splash of water or extra sauce to restore the creamy, saucy texture.

Enjoy your effortless, crowd-pleasing slow cooker dinner!