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Slow Cooker Marinara and Meatball Rigatoni on a plate
Stroller Envy

Slow Cooker Marinara and Meatball Rigatoni

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Prep Time 25 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan plus 2 tablespoons for serving
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 32 oz marinara sauce
  • 1/2 cup water
  • 12 oz dry rigatoni
  • 1/4 teaspoon black pepper

Method
 

  1. Mix breadcrumbs and milk; gently mix in beef, egg, 1/4 cup Parmesan, garlic powder and salt. Form 20 meatballs; brown in oil in a skillet 5–7 minutes, turning carefully.
  2. Immediately transfer to a 5-quart slow cooker with marinara and water. Cover; cook on low 3–4 hours, until meatball centers reach 160°F.
  3. Boil rigatoni separately according to package directions; reserve 1/2 cup cooking water before draining. Gently fold pasta into sauce; loosen with a little cooking water if needed. Serve with pepper and remaining Parmesan.

Notes

Equipment: 5-quart slow cooker, large skillet, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.