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Meatball Penne in the Slow Cooker 3 Ingredient. My colleague is an advocate of this cheat of putting 3 ingredients in the crock and letting the magic to work as you go along. The juices are savoury and sink in.
Servings: 6
Ingredients
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1 (24-26 ounce) package marinara or tomato pasta sauce.
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1 (24 ounce) frozen fully cooked Italian style meat balls.
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12 ounces uncooked penne pasta
Meatball Penne in the Slow Cooker: Directions
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Lightly apply nonstick cooking spray to the inside of a 4- to 6-quart slow cooker so that it is easy to clean up ( unnecessary but can be useful).
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Pour the whole jar of marinara or tomato pasta sauce into the bottom of the slow cooker and evenly cover the bottom.
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Place the frozen Italian-style meatballs on top of the sauce and sprinkle them into a uniform layer into which they are largely embedded in the sauce.
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Cook and cover on HIGH 2 to 2 1/2 hours, or on LOW 4 hours or until the meatballs are hot and the sauce is boiling around the edges.
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Combine the meatballs and sauce. Now add the uncooked penne pasta and forcefully press it with a spoon to ensure that as much of the pasta as possible is covered and immersed in the hot sauce and meatball juices. Assuming your sauce is too thick and will not fully cover the pasta, add 1/2 to 3/4 cup hot water such that it provides a sufficient amount of liquid to cook the noodles.
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Cook and stir on high heat between 25-40 minutes or until penne is tender but not mushy. Slow cookers differ so begin to check at the 20-25 minute mark, the sauce must be bubbling and the pasta must be thickening the sauce as it cooks.
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After cooking the penne to your satisfaction give it a final stir to allow all the noodles to be covered by savory tomato sauce and meatball juices. Set the slow cooker to WARM and allow it to rest 5-10 minutes to become slightly thickened and then serve it.
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Add and add a pinch of salt, black pepper (or sprinkle of dried Italian herbs (these are optional extras and not necessary) and taste. Serve hot out of the slow cooker.
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