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Slow Cooker Cheesy Spaghetti and Meatballs

A comforting and hearty dish made with frozen meatballs, pasta sauce, and a blend of cheeses, perfect for busy weeknights.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main
Cuisine: Italian
Keyword: Comfort Food, Easy
Servings: 6 servings

Ingredients

Frozen Meatballs

  • 26 ounces frozen Italian meatballs No need to thaw before cooking.

Sauces

  • 24 ounces pasta sauce
  • 30 ounces diced tomatoes

Spaghetti

  • 1 pound spaghetti Cooked to al-dente before adding.

Cheeses

  • 15 ounces part-skim ricotta cheese
  • ½ cup shredded parmesan cheese
  • 2 cups shredded mozzarella cheese For topping.

Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic salt

Instructions

  • Step 1: Grease your slow cooker with cooking spray or olive oil.
  • Step 2: Place the frozen meatballs in the bottom of the slow cooker.
  • Step 3: Pour the pasta sauce and diced tomatoes over the meatballs.
  • Step 4: Sprinkle the dried basil, oregano, and garlic salt over the sauce mixture.
  • Step 5: Cover and set the slow cooker on low for 6-8 hours or high for 3-4 hours.
  • Step 6: Cook spaghetti in a large pot of salted water until al dente, then drain.
  • Step 7: Stir in the cooked spaghetti, ricotta, and parmesan cheese until well combined. Top with mozzarella cheese.
  • Step 8: Cover and let sit on warm for 10-15 minutes to melt the mozzarella.

Equipment

  • Slow Cooker
  • Large Pot

Notes

For extra flavor, brown the meatballs before adding them to the slow cooker. You can also add vegetables or use different types of cheese.