pasta & meatballs in the slow cooker

By gwen

Is the texture of this pasta perfect? No it is not. Is this a perfectly balanced dish? Again, no. But do you have a hot home-cooked dinner at the end of a long day without having to do anything, and will your child actually eat it? Yup. 

Ingredients:

16 oz dried pasta (bigger shape like fusilli or penne preferable)

2 24oz jars of sauce (or equivalent with crushed tomatoes and water)

Frozen meatballs, some amount (I used 12 beyond meatballs) 

2 handfuls mozzarella cheese (ricotta/marscapone/grated parm optional, and probably you could get away without the mozz)

Directions:

Pour half a jar of sauce into the slow cooker

Add half the pasta and half the meatballs.

Add the other half jar of sauce  

Add half the cheese.

Repeat til it’s all gone. If the pasta on the top doesn’t have liquid covering it, add some water until all the pasta is covered. 

Cook on low for six hours. Serve with salt, pepper, red pepper flakes & oregano so people can add more seasoning to taste. 

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