1 24-ounce jar marinara sauce
½ cup water
2 tablespoons tomato paste
8 ounces spaghetti
1 pound ground beef
5 cloves garlic, minced
1½ teaspoons dried oregano
⅓ cup plain breadcrumbs
⅓ cup powdered Parmesan cheese
2 eggs
2 tablespoons cream cheese
1 teaspoon salt
Pepper to taste
½ bunch basil, chopped
In a 6-quart slow cooker, add marinara sauce, water and tomato paste. Mix well to fully incorporate tomato paste into sauce.
Break spaghetti noodles in half and add to the slow cooker, carefully coating each strand of pasta with sauce. Evenly spread out the sauce so pasta is underneath. No strands should be sticking up and out.
In a bowl, mix the ground beef, garlic, oregano, breadcrumbs, Parmesan, eggs, cream cheese, salt and pepper to taste. Roll into meatballs 2½ inches in diameter, and gently place on top of spaghetti.
Cover and cook on high for 1 hour.
Pushing meatballs to the side, gently separate pasta strands from each other, then cover and cook for another 45 minutes on high (check at 30 minutes).
Garnish with basil and serve.
