Crockpot Meatball Pasta Bake
This Crockpot Meatball Pasta Bake is loaded with tender penne pasta, juicy meatballs, rich marinara sauce, sweet fennel, garlic, fresh basil, mozzarella cheese, and a bright citrus twist from fresh orange juice and zest. An easy slow cooker comfort food dinner perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 5 HOURS
- Total Time: 5 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: ITALIAN | AMERICAN, ITALIAN INSPIRED
Ingredients
Scale
- 1 package penne pasta
- 1 sweet onion, diced
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- 6–8 garlic cloves, minced
- 1 teaspoon fennel seeds
- 2 jars marinara sauce
- 2 packages frozen meatballs
- 1 cup fresh orange juice
- 3/4 cup organic chicken broth
- 1 teaspoon orange zest
- 1 red bell pepper, diced
- Salt, to taste
- 1/4 cup chopped fresh basil
- 8 ounces fresh mozzarella cheese, sliced or shredded
- Extra basil for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion, fennel, and red bell pepper and cook until softened.
- Stir in the garlic and fennel seeds and cook for 1 minute until fragrant.
- Transfer the vegetable mixture to a large crockpot.
- Add the marinara sauce, orange juice, chicken broth, orange zest, and salt. Stir well.
- Add the frozen meatballs and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- About 20 minutes before serving, cook the penne pasta until al dente according to package directions. Drain well.
- Stir the cooked pasta and fresh basil into the crockpot mixture.
- Top with mozzarella cheese, cover, and cook for another 10–15 minutes until melted and bubbly.
- Garnish with fresh basil and serve warm.
Notes
- Fresh orange juice gives the sauce the best bright flavor.
- Cook the pasta separately to prevent it from becoming mushy.
- Add crushed red pepper flakes for a little heat.
- This recipe freezes beautifully for meal prep.
Find it online: https://www.firsthomelovelife.com/crockpot-meatball-pasta-bake/