Cooktop Cove: Break noodles into a slow cooker and in 5 easy steps have a meal the family will devour
Spaghetti and meatballs is a classic dish that's both tasty and filling. If you don't like spending too much time in the kitchen, or you already have a whole plethora of things on your to-do list, this easy slow cooker spaghetti recipe is perfect for you.
Taking only 15 minutes to prep, this recipe is no-fuss. In fact, most of the primary ingredients are likely to already be in your pantry. The best part about this classic recipe is that you can customize it to your personal palette and taste. Add some extra cheese or more salt, depending on your preference.
Slow cooker spaghetti and meatballs
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 tablespoons cream cheese
1 teaspoon salt
Pepper to taste
½ bunch basil, chopped
1. In a 6-quart slow cooker, add marinara sauce, water and tomato paste. Mix well to fully incorporate tomato paste into sauce.
2. 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.
3. 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.
4. Cover and cook on high for 1 hour.
5. 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.
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