Crockpot Mozzarella Meatball Alfredo Penne: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best results, use a slow cooker that is at least 6 quarts to give the ingredients room to cook evenly. If your slow cooker runs hot, check the dish at 3 hours to prevent overcooking. You can also add a splash of milk or water if the sauce reduces too much.

To make this recipe even easier, look for pre-made meatballs at the store, either fresh or frozen. You can also use turkey or chicken meatballs for a lighter option.

If you want to add extra vegetables, mushrooms or bell peppers work well. Just remember to adjust the cooking time if you add frozen vegetables.

Variations

• Chicken Alfredo Penne: Swap the meatballs for 2 pounds of boneless, skinless chicken breasts or thighs. Cut into bite-sized pieces and follow the same layering instructions. Cook until the chicken reaches 165°F (74°C) and is tender.
• Vegetable Alfredo Penne: Omit the meatballs and add extra vegetables like mushrooms, bell peppers, or zucchini. Use 4 cups of mixed vegetables for a hearty vegetarian version. The cooking time remains the same.
• Spicy Meatball Alfredo: Use spicy Italian sausage meatballs or add a pinch of red pepper flakes to the Alfredo sauce. For extra heat, stir in a tablespoon of hot sauce before serving.
• Cauliflower Alfredo Penne: Replace the broccoli with cauliflower florets for a mild, nutty flavor. Cauliflower holds up well in the slow cooker and adds a different texture. Follow the same cooking instructions.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or water to restore the creamy sauce.

Freezer

Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring in between, or on the stovetop over medium-low heat with a splash of milk. Heat until piping hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to loosen the sauce.

The pasta will continue to absorb sauce as it sits, so you may want to add a little extra liquid when reheating.

This recipe can be assembled ahead of time. Layer all the ingredients in the slow cooker insert and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if the ingredients are cold.

Serving ideas

Serve this dish straight from the slow cooker for a casual family dinner. Pair it with a simple green salad and garlic bread to round out the meal. The creamy pasta is rich, so a light side dish helps balance the flavors.

For a more elegant presentation, plate the pasta and meatballs on a white plate, as shown in the video.

Garnish with a sprinkle of fresh parsley or extra Parmesan cheese if desired. This dish also works well for potlucks and gatherings—just keep it warm in the slow cooker.

Frequently asked questions

Recipe card

Crockpot Mozzarella Meatball Alfredo Penne: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb homestyle Italian beef meatballs
• 12 oz penne pasta
• 3 cups fresh broccoli florets
• 1 jar (15 oz) creamy garlic parmesan Alfredo sauce
• 8 oz block cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. Add the penne pasta and broccoli florets on top. Pour the Alfredo sauce over everything, making sure the pasta and broccoli are mostly covered. Place the block of cream cheese in the center, then sprinkle the shredded mozzarella over the top.
2. Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, or until the pasta is tender and the meatballs are cooked through. Do not lift the lid during the first 3 hours to keep the heat steady.
3. After 4 hours, stir the mixture gently to combine the melted cream cheese and mozzarella into the sauce. Check that the meatballs are cooked through by inserting an instant-read thermometer into the center of a meatball; it should read at least 160°F (71°C).
4. Taste the sauce and add salt and pepper if needed. If the pasta is too al dente, cover and cook for another 15 minutes. If the sauce is too thick, stir in a splash of warm water or milk.
5. Spoon the hot pasta and meatballs onto plates or into bowls. Garnish with extra mozzarella or fresh herbs if desired, though the video serves it plain. Enjoy immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

48 g

Fat

39 g

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