Simple, mouthwatering Slow Cooker Cheesy Spaghetti and Meatballs is one of the best crockpot recipes around because, you know, CHEESE.
Rich, relaxed and uncomplicated, Slow Cooker Cheesy Spaghetti and Meatballs is so easy and comforting! With only seven ingredients + seasonings, this enticing recipe features frozen Italian meatballs, savory pasta sauce, diced tomatoes, spaghetti noodles, and 3 kinds of cheese – ricotta, Parmesan, and mozzarella! You’re going to flip for the simplicity of fixing and the complexity of flavors!
Everything to Love about Cheesy Crockpot Spaghetti
- It’s a scrumptious set-it-and-forget-it dinner recipe that’s ready to eat when you are!
- This slow cooker Italian spaghetti recipe can be made easily with all store-bought ingredients, such as frozen meatballs, a jar of pasta sauce, and pre-grated cheese.
- But mostly, what we REALLY love about this Cheesy Spaghetti recipe is the triple cheesiness – so gloriously gooey and creamy!
Other Spaghetti Sauce Recipes
- Crock Pot Spaghetti Sauce for the win! This sauce is loaded with ground beef AND Italian sausage, and it’s the perfect sauce for sneaking in extra veggies like zucchini, spaghetti squash, bell peppers, carrots, etc.
- 15-Minute Spaghetti Sauce is a fantastic, flavorful meat sauce you can make in just minutes!
Ingredients
Meatballs: Frozen Italian meatballs are easy, taste great, and work beautifully in this Italian crockpot recipe!
Pasta Sauce: We’re using a jar of store-bought pasta sauce (your choice!) and cans of diced tomatoes to make this simple sauce.
Pasta: Spaghetti noodles, cooked to al dente, will combine with the sauce, cheese, and meatballs for the most scrumptious spaghetti you’ve ever swirled on a spoon!
Cheese: The trifecta of dairy deliciousness – part-skim ricotta, shredded parmesan, and shredded mozzarella – brings all the luscious cheesy goodness to make this recipe stand out!
Seasoning: Basil, oregano, and garlic salt seriously “up” the Italian flavors in this dish!
How to Make Slow Cooker Cheesy Spaghetti
STEP ONE: Put the frozen Italian meatballs, spaghetti sauce and diced tomatoes into the crockpot and stir to combine. Cover the slow cooker and set on LOW for 6 hours.
STEP TWO: When the meatballs are almost done cooking, bring a large pot of salted water to a boil. Cook the spaghetti to al dente, drain the water, and add the pasta to the slow cooker. Stir gently to mix the noodles in with the meatballs and sauce.
STEP THREE: In a small bowl, combine the ricotta and Parmesan with the basil, oregano, and garlic salt. Spoon this mixture into the crockpot over the top of the spaghetti and meatballs, then cover with the shredded mozzarella.
STEP FOUR: Replace the lid and set the slow cooker to cook for an additional 20-30 minutes to melt the mozzarella cheese fully. Serve with garlic bread and a side salad for the perfect easy Italian dinner! Enjoy!
Tips for Success
- Simply substitute g-f pasta to make this entire dish gluten-free!
- Leave out the meatballs and add some diced vegetables for a great vegetarian recipe.
- The pasta can be cooked IN the crockpot, along with everything else, but add about 3/4 cup of water into the mix.
- If you cook the pasta separately, according to the recipe, it freezes much better.
- Grated cheese works fine, and it’s fast, but shredding your cheese only takes a minute, and you avoid all that cellulose. Plus, block cheese melts smoothly and creamily.
- Use your favorite brand of spaghetti sauce for this recipe.
- A small can of tomato paste adds a nice, subtle sweetness.
Can You Put Dry Pasta in the Crock Pot?
Uncooked spaghetti noodles will cook just fine in the crockpot if you include enough liquid in your recipe. About ¾ cup of additional sauce, beef broth, or water (in addition to the other recipe ingredients) works well. It’s best to put a layer of sauce on the bottom of the slow cooker, then add the noodles and meatballs, then cover with another layer of sauce. The pasta will absorb all the flavors of the sauce. They will turn out a little softer than if you boil them to al dente, but it’s delicious and comforting, and cuts down on cleanup!
What’s the Best Way to Store Leftover Spaghetti?
To store in the fridge, simply transfer the Cheesy Spaghetti and Meatballs to a storage container and seal. Spaghetti will keep in the refrigerator for about 4 days—reheat in the microwave on 50% power.
If you have leftover sauce & meatballs (without the pasta), place them in a freezer-safe container, seal airtight, and freeze the sauce for up to 3 months. Allow to thaw overnight in the fridge before reheating. We don’t recommend freezing leftover pasta as it becomes mushy and falls apart when reheating. It’s better just to make fresh noodles when the sauce is reheated.
Other Perfectly Yummy Crock-Pot Pasta Recipes!
- Crock Pot Mac and Cheese
- Crock Pot Beef Stroganoff
- Crock Pot Lemon Italian Chicken with Capers
- Crock Pot Chicken Tortellini Soup
- Mediterranean Crock Pot Chicken Thighs
- Crockpot Lasagna
*This post originally posted on 07/27/2016.
Ingredients
- 26 ounces frozen Italian meatballs (1 package)
- 24 ounces marinara sauce (1 jar)
- 30 ounces canned diced tomatoes
- 1 pound spaghetti
- 15 ounces part-skim ricotta cheese
- ½ cup Parmesan cheese shredded
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic salt
- 2 cups mozzarella cheese shredded
- Fresh parsley chopped, for garnish
Instructions
- Add the frozen meatballs, marinara, and diced tomatoes to a 6-quart slow cooker. Stir to combine. Cover and cook on LOW for 6 hours.
- When there are about 20 minutes left in the meatball cooking time, bring a large pot of salted water to a boil. Cook the spaghetti according to the package until it's al dente. Drain the water.
- Add the cooked spaghetti to the slow cooker and stir until well combined.
- In a medium bowl, stir together the ricotta, Parmesan, basil, oregano, and garlic salt. Add scoops of the ricotta mixture over the spaghetti and spread it out evenly over the top. Sprinkle with the shredded mozzarella cheese.
- Replace the lid on the slow cooker and cook for another 20-30 minutes until the mozzarella is melted.
- Spoon portions onto dinner plates or pasta bowls, being sure everyone gets some meatballs. Garnish with chopped parsley, if desired.
Sarah says
This was delicious and a huge hit with my family. Easily makes 8+ servings depending on how hungry people are. And super simple to make.
Anton Rukaj says
Your husband and son should enjoy this dish because it tastes really delicious
Lita Watson says
The color of your dish looks so amazing! Can i set the slow cooker on high to cooked this dish? How long will it take to finish?
Julie @Real Housemoms says
Hi Lita. Changing from LOW to HIGH temp on the slow cooker usually halves the cooking time. So you’d be looking at about 2-3 hours. That being said this dish better at the lower temp so nothing overcooks or burns along the edges.