Crockpot Provolone Meatball Red Pepper Shells: Dump-and-Go Comfort Step-by-step instructions

Before you start

Before starting, gather all ingredients. If using frozen meatballs, thaw them in the refrigerator overnight or use them directly from frozen (increase cook time by 30 minutes).

Measure the sauce and shred the provolone if using a block. No need to pre-cook the pasta—it will cook in the slow cooker. Have a 6-quart slow cooker ready and a liquid measuring cup for the sauce.

Instructions

Layer and Top

1. 1Layer the Base
   Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. Spread the pasta shells over the meatballs, then pour the smoky roasted red pepper cream sauce over everything, making sure the sauce coats the pasta and meatballs evenly.
   Look for The meatballs are covered by a layer of shells and sauce.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add Cheese Toppings
   Spoon dollops of whole-milk ricotta over the top, then sprinkle the shredded provolone evenly over the entire surface. Press the cheese down gently so it tucks into the sauce.
   Look for The top is covered with white and golden cheese.
   Tip Use a spoon to create small wells for the ricotta so it doesn't clump.

The meatballs are in an even layer, covered with pasta shells and sauce. The ricotta dollops and provolone are spread over the top, creating a patchwork of white and golden cheese.

The slow cooker is full but not overflowing, and everything is ready to cook.

Slow Cook and Check

3. 3Slow Cook Until Bubbling
   Cover the slow cooker and cook on LOW for 4 hours, or until the meatballs are cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling gently around the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pasta absorbs too much sauce, add a splash of warm water or broth.
4. 4Check Meatball Temperature
   After 4 hours, check that the meatballs have reached an internal temperature of 160°F (71°C) using an instant-read thermometer. The pasta should be al dente and the cheese melted and bubbly.
   Look for The thermometer reads 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the meatballs are not done, continue cooking for 30 more minutes and recheck.

After 4 hours on LOW, the sauce is bubbling gently, the cheese has melted into a golden blanket, and the kitchen smells of roasted peppers and beef. The pasta is tender, and the meatballs are cooked through, reaching 160°F (71°C).

Scoop and Serve

5. 5Serve and Enjoy
   Using a large spoon, scoop the cheesy pasta and meatballs onto plates or bowls. Spoon extra sauce from the slow cooker over the top. Serve hot, with a crisp green salad if desired.
   Look for The cheese stretches as you scoop.
   Tip Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.

The spoon lifts a steaming, cheese-stretching scoop of meatballs and shells. The sauce is creamy and coats the pasta, and the cheese pulls into long strands. The dish is ready to be plated and enjoyed immediately.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and slows cooking. Another is using a slow cooker that's too small, which can cause uneven cooking.

Also, avoid adding extra liquid—the pasta will absorb the sauce as it cooks, but if the sauce seems too thick, add a splash of warm water or broth. Don't overcook the pasta; check at the minimum time to keep it from becoming mushy.

How to tell it’s done

The dish is done when the meatballs are cooked through and reach an internal temperature of 160°F (71°C) on an instant-read thermometer. The pasta should be tender but not mushy, and the sauce should be bubbling around the edges.

The cheese on top will be melted and lightly golden. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

• Ground meat: 160°F (71°C) in the thickest part