Crockpot Boursin Meatball Alfredo Penne Tips, FAQ & printable recipe

Tips for success

For a richer flavor, use a combination of fontina and parmesan cheese. If you prefer a spicier kick, add a pinch of red pepper flakes when layering the ingredients.

To make the dish more substantial, stir in cooked chicken or shrimp during the last 30 minutes of cooking. For a vegetarian version, replace the meatballs with plant-based meatballs and use vegetable broth if needed.

To prevent the pasta from becoming mushy, use a high-quality penne that holds its shape well. If you prefer a saucier dish, add an extra half jar of Alfredo sauce.

For a crispy top, transfer the cooked pasta to a baking dish, sprinkle with additional cheese, and broil for 2-3 minutes until golden. Always taste before serving and adjust seasoning with salt and pepper if desired.

Variations

• Chicken Alfredo: Substitute the meatballs with 2 pounds of boneless, skinless chicken thighs, cut into chunks. Cook on low for 4-5 hours or until the chicken reaches 165°F. Shred the chicken before serving and mix into the sauce.
• Vegetarian Delight: Replace the meatballs with plant-based meatballs or extra firm tofu, cubed. Use vegetable Alfredo sauce and ensure all cheeses are vegetarian-friendly. Add mushrooms or zucchini for extra vegetables.
• Spicy Sausage: Swap the beef meatballs with 2 pounds of spicy Italian sausage, casings removed, and broken into chunks. Cook on low for 4-5 hours. The sausage adds a nice kick and pairs well with the creamy sauce.
• Seafood Twist: Add 1 pound of peeled and deveined shrimp during the last 30 minutes of cooking. Cook until pink and opaque. For a crab version, stir in lump crabmeat at the end to warm through. Omit the meatballs for a seafood pasta.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Add a splash of milk when reheating to restore the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 2-3 minutes, or on the stovetop over medium heat with a splash of broth or milk.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so add a splash of milk or broth when reheating to restore creaminess.

Reheat in the microwave or on the stovetop over medium heat until warmed through. The dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

This recipe is perfect for meal prep. Assemble the slow cooker insert with all ingredients the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker base and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, cook the dish completely, let it cool, and store in the refrigerator for up to 3 days.

Serving ideas

Serve this hearty pasta as a main course with a crisp green salad and crusty garlic bread. The creamy sauce pairs well with a light, acidic salad to balance the richness. For a complete meal, add a side of roasted vegetables or a simple tomato salad. The dish is satisfying on its own, but the sides elevate it to a restaurant-quality dinner.

For a family-style presentation, bring the slow cooker to the table and let everyone serve themselves. Garnish with fresh parsley or basil for a pop of color. This dish is a crowd-pleaser, perfect for potlucks and gatherings. Pair with a medium-bodied red wine like Chianti or a sparkling water with lemon to cleanse the palate between bites.

Frequently asked questions

Recipe card

Crockpot Boursin Meatball Alfredo Penne

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb homestyle Italian beef meatballs
• 1 lb penne pasta
• 3 cups fresh broccoli florets
• 1 jar creamy garlic parmesan Alfredo sauce
• 1 wheel garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the beef meatballs in an even layer at the bottom of the slow cooker. Add the penne pasta and broccoli florets over the meatballs. Pour the Alfredo sauce over the top, ensuring it covers the pasta and broccoli as much as possible.
2. Place the Boursin cheese wheel in the center of the slow cooker. Sprinkle the shredded fontina cheese evenly over the top. Do not stir; the cheeses will melt and create a creamy sauce during cooking.
3. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the pasta is tender and the meatballs are cooked through. Do not stir during the first 2 hours to allow the pasta to absorb the sauce.
4. After the initial cooking time, stir the mixture well to combine the melted cheeses into the sauce. Check that the pasta is al dente and the meatballs are cooked through. If the pasta is still hard, continue cooking for another 30 minutes.
5. Once the pasta is tender and the meatballs are cooked through, serve immediately. Use a large spoon to scoop the cheesy pasta and meatballs onto plates. Garnish with extra parmesan or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

58 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.