Ingredients:

  • 2 lbs frozen beef meatballs
  • 24 oz marinara sauce
  • 1 cup beef broth
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 16 oz rigatoni pasta
  • 4 oz cream cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley

Instructions:

  1. Place the frozen meatballs at the bottom of the slow cooker.
  2. Pour the marinara sauce and beef broth over the meatballs, then stir in the garlic powder, onion powder, Italian seasoning, and red pepper flakes until evenly distributed.
  3. Cover and cook on Low for 6 hours or High for 3 hours.
  4. Stir in the dry rigatoni pasta during the last 45 minutes of cooking on High until tender.
  5. Stir in the softened cream cheese cubes and Parmesan cheese, folding gently until the cheese has melted into the sauce.
  6. Garnish with fresh chopped parsley before serving.