Dinner doesn’t get any easier than this! Just 3 ingredients and your slow cooker does all the work. These Slow Cooker Spaghetti and Meatballs are saucy, hearty, and perfect for busy weeknights. Toss it all in, walk away, and come back to a family-favorite classic—no boiling required!
Ingredients:
1 (24 oz) jar of marinara or pasta sauce
1 (26 oz) bag of frozen fully cooked meatballs
8 oz uncooked spaghetti (broken in half)
Instructions:
Add meatballs & sauce to your slow cooker. Stir to coat the meatballs in the sauce.
Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until meatballs are heated through.
Add spaghetti (broken in half) and 1½ cups of water or broth. Stir gently to submerge the pasta as much as possible.
Continue cooking on HIGH for 20–30 minutes, stirring once or twice, until the pasta is tender and fully cooked. Add more water, a little at a time, if needed.
Serve warm with grated Parmesan or fresh herbs if desired!
Note:
For best results, use frozen fully cooked meatballs and a thick, good-quality marinara sauce. If your sauce is thin, reduce the added water slightly to prevent it from becoming watery. Stir the pasta gently once or twice during cooking to prevent sticking.
