Easy Crockpot Meatball Sub Pasta Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality frozen meatball that is well-seasoned. If you can find Italian-style meatballs with mozzarella or herbs, they'll add even more flavor.

The roasted garlic marinara is key—it provides a sweet, mellow garlic flavor that permeates the whole dish. If you don't have roasted garlic marinara, you can add a teaspoon of minced garlic to a regular marinara.

To make this dish even easier, you can prep the ingredients the night before and store them in the refrigerator in a large container. In the morning, just dump everything into the slow cooker and turn it on.

This is a great option for busy days when you want dinner ready when you walk in the door. Leftovers reheat well in the microwave or on the stovetop, so you can enjoy this for lunch the next day.

Variations

• Spicy Sausage Version: Replace the meatballs with 1 pound of ground Italian sausage, browned first, and add 1/2 teaspoon of red pepper flakes. The sausage adds a spicy, savory kick. Cook on low for 3 hours, then proceed as directed.
• Vegetarian Option: Use plant-based meatballs and vegetable broth instead of beef broth. Ensure the marinara is vegetarian. The cooking time remains the same. This version is perfect for meatless Mondays.
• Extra Cheesy: Add 1/2 cup of shredded provolone or parmesan along with the mozzarella. The extra cheese creates a richer, more decadent sauce. You can also sprinkle some parmesan on top just before serving.
• Pasta Swap: Use any short pasta shape, such as rigatoni, ziti, or fusilli. Adjust the cooking time if needed—smaller pasta may cook faster, while larger shapes may need a few extra minutes. Always check for doneness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to keep it saucy.

Freezer

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

Reheat

Reheat individual portions in the microwave or on the stovetop. Add a little broth or water to loosen the sauce if needed. Heat until piping hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb some liquid, so the texture may become softer. To reheat, add a splash of broth or water to restore moisture. This dish is best enjoyed fresh, but it still tastes great the next day.

You can assemble the ingredients in the slow cooker insert the night before and refrigerate it. In the morning, place the insert in the slow cooker and cook on low for 3 hours. If you do this, you may need to add a little extra broth, as the pasta will absorb some liquid overnight. This is a great make-ahead option for busy weeks.

Serving ideas

Serve this pasta bake straight from the slow cooker with a side salad and some crusty bread for sopping up the sauce. It's a complete meal in one pot, so you don't need much else.

For a more substantial meal, serve it over a bed of greens or with roasted vegetables. The creamy, cheesy sauce pairs well with a crisp green salad and a glass of red wine.

This dish is also great for feeding a crowd. Set up a self-serve station with the slow cooker and let everyone help themselves. Top with extra Italian seasoning or red pepper flakes for those who like a little heat.

The leftovers are perfect for lunch the next day—just reheat and enjoy. It's a versatile, comforting meal that everyone will love.

Frequently asked questions

Recipe card

Easy Crockpot Meatball Sub Pasta Bake

Prep 10 minCook 3 hTotal 3 h 10 minServes 8

Ingredients

• 1 bag (24 oz) frozen homestyle Italian meatballs
• 32 oz roasted garlic marinara sauce
• 2 cups beef broth
• 8 oz cream cheese, cubed
• 16 oz uncooked penne pasta
• 2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices
• Italian seasoning, for sprinkling, to taste
• Fresh basil leaves, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

55 g

Fat

27 g

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