Easy Crockpot Meatball Sub Pasta Bake Step-by-step instructions

Before you start

Before you start, make sure you have all your ingredients ready. There's no need to thaw the meatballs—they go in frozen. Cube the cream cheese so it melts more evenly. Measure the marinara, broth, and penne.

Have the mozzarella and pepperoni ready to add later. No other prep is needed. This recipe is truly dump-and-go, so you can have it ready in minutes. If you want to prep ahead, you can measure the dry ingredients and keep them in a bag, but it's not necessary.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Add the frozen meatballs to the slow cooker. Pour the marinara sauce over the meatballs, then add the beef broth. Scatter the cubed cream cheese over the top, and finally add the uncooked penne pasta. Stir gently to combine everything, making sure the pasta is mostly submerged in the liquid.
   Look for The mixture should look saucy and well combined, with the cream cheese in small chunks.
   Tip If the pasta isn't fully submerged, press it down with a spoon. Don't stir too vigorously to avoid breaking the meatballs.
2. 2Cover and Cook on Low
   Place the lid on the slow cooker and set it to LOW. Cook for 3 hours, without lifting the lid, until the penne is tender and has absorbed most of the liquid. The sauce should be thick and the cream cheese fully melted into the sauce.
   Look for After 3 hours, the pasta should be al dente and the sauce should cling to it, with no excess liquid at the bottom.
   Tip Resist the urge to open the lid during cooking—each time you do, heat escapes and cooking time increases.

After adding all ingredients, the slow cooker should be about three-quarters full. The liquid should be a rich red color with chunks of cream cheese visible. As it cooks, the aroma of garlic and herbs will fill the kitchen.

After 3 hours, the sauce should be bubbling gently, and the penne should be tender. The cream cheese should be fully melted, creating a creamy, smooth sauce.

Melt the Topping

3. 3Add the Cheese and Pepperoni
   Once the pasta is cooked, sprinkle the shredded mozzarella evenly over the top of the mixture. Scatter the pepperoni slices over the cheese. Cover the slow cooker again and let it cook for an additional 10-15 minutes, until the cheese is melted and bubbly.
   Look for The cheese should be fully melted and the pepperoni slightly crisp at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If you prefer a browner top, transfer the mixture to a broiler-safe dish and broil for 2-3 minutes, but the slow cooker version is already delicious.

Once you add the mozzarella and pepperoni, the slow cooker will look like a bubbling cauldron of cheese. The cheese will melt into a gooey layer, and the pepperoni will become slightly crispy at the edges. The smell is irresistible. Let it cook just until the cheese is fully melted, about 10-15 minutes. Do not overcook, or the cheese may become rubbery.

Serve and Enjoy

4. 4Finish and Serve
   After the cheese has melted, gently stir the mixture to combine the cheese and pepperoni throughout. Sprinkle with Italian seasoning and garnish with fresh basil leaves. Serve directly from the slow cooker or transfer to a large platter.
   Look for The dish should look hearty and inviting, with melted cheese stretching from the spoon.
   Tip Let the dish sit for a few minutes before serving to allow the sauce to thicken slightly and the flavors to meld.

When you stir the melted cheese into the pasta, you'll see long, stretchy strands of mozzarella. The pepperoni will be distributed throughout, adding pockets of salty, savory flavor. The dish should be creamy, saucy, and hearty. Garnish with Italian seasoning and fresh basil for a pop of color and freshness. Serve hot, and watch it disappear.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using a slow cooker that's too small, causing the ingredients to overflow or not cook evenly.

If the pasta absorbs all the liquid and becomes dry, you may have added too much pasta or not enough liquid. Conversely, if the sauce is too thin, cook with the lid off for the last 15 minutes to thicken. Don't forget to stir gently before serving to incorporate the melted cheese.

How to tell it’s done

The dish is done when the penne is tender and has absorbed most of the liquid, and the cheese is melted and bubbly. The internal temperature of the meatballs should reach 160°F (71°C) to ensure they are fully cooked.

To check, insert an instant-read thermometer into a meatball. The sauce should be thick and creamy, not watery. The pasta should be al dente, with a slight bite. If the pasta is still hard after 3 hours, continue cooking in 15-minute increments until done.

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