Slow Cooker Cheesy Spaghetti and Meatballs

Simple, saucy, and loaded with cheese, Slow Cooker Cheesy Spaghetti and Meatballs turns an easy family favorite into something extra delicious. This crockpot spaghetti and meatballs recipe lets the meatballs simmer in marinara and tomatoes while you go about your day, then you’ll cook the spaghetti separately and add it toward the end.

The best part is the cheesy finish! A creamy mix of ricotta, Parmesan, and Italian seasonings goes over the spaghetti and meatballs, followed by plenty of mozzarella that melts right on top. It’s an easy way to give classic spaghetti and meatballs a cheesy, baked pasta feel without turning on the oven.

Everything to Love about Cheesy Crockpot Spaghetti

• It’s made for busy days. There’s only about 5 minutes of prep before the slow cooker gets going, so dinner doesn’t require a lot of hands-on time.
• Easy shortcuts keep the ingredient list simple. Frozen Italian meatballs, jarred marinara, and canned tomatoes mean there’s no need to make meatballs or sauce from scratch.
• It feeds the whole crew. One batch makes 8 servings, making this an easy pick for family dinner or when you’ve got a few extra people around the table.

Ingredients

Meatballs: Frozen Italian meatballs keep this recipe quick and easy. There’s no need to thaw them first. Just add them straight to the slow cooker and let them cook in the sauce.

Pasta sauce: Grab a 24-ounce jar of your favorite marinara sauce. Canned diced tomatoes add even more tomato flavor and plenty of liquid for the meatballs to simmer in.

Pasta: Classic spaghetti is perfect here. Cook it just until al dente so the noodles hold up once they’re stirred into the hot sauce and spend a little more time in the slow cooker.

Cheese: This is where things get really good! Ricotta and Parmesan make up the creamy cheese layer, while shredded mozzarella melts over the top.

Seasonings: Dried basil, oregano, and garlic salt add an easy boost of Italian flavor to the ricotta and Parmesan mixture.

How to Make Slow Cooker Cheesy Spaghetti

STEP ONE: Add the frozen meatballs, marinara, and diced tomatoes to a 6-quart slow cooker. Give everything a good stir so the meatballs are coated in sauce, then cover and cook on LOW. As they cook, the meatballs will heat through and soak up all that tomato flavor.

STEP TWO: Toward the end of the 6-hour cook time, check that the meatballs are heated through, then get your spaghetti going. Cook the noodles just to al dente and drain well. You want them to still have a little bite since they’ll continue to soften once they hit the hot sauce. Add the spaghetti to the crockpot and gently toss until the noodles are evenly coated.

STEP THREE: Stir together the ricotta, Parmesan, basil, oregano, and garlic salt. Spoon the mixture over the spaghetti and spread it across the top instead of stirring it in. Finish with an even layer of mozzarella. This keeps all that cheese on top for more of a cheesy baked spaghetti finish.

STEP FOUR: Put the lid back on and let everything cook for another 20 to 30 minutes. You’ll know it’s ready when the mozzarella is completely melted, and the cheesy layer is hot all the way through. Spoon into bowls, making sure everyone gets plenty of spaghetti, cheese, and meatballs, then finish with a sprinkle of chopped fresh parsley before serving.

Want to Cook the Spaghetti in the Crockpot?

You can cook the spaghetti right in the crockpot if you want to skip the extra pot.

1. Let the meatballs and sauce cook on LOW for 6 hours first. Once the meatballs are heated through, stir the sauce and add the dry spaghetti, breaking the noodles in half if needed so they fit easily in the crockpot.
2. Pour in 1 cup of hot beef broth or water and gently press the spaghetti down into the sauce. Cover and cook on LOW for 30 minutes, stirring halfway through to separate any noodles that are sticking together.
3. Check the spaghetti for doneness. It should be mostly tender with a little bite since it will continue cooking under the cheese. If the noodles are still too firm or the sauce has gotten too thick, stir in additional hot water or broth, 1/4 cup at a time, before adding the cheese mixture.
4. Spoon the ricotta and Parmesan mixture over the spaghetti, sprinkle with mozzarella, and cover again. Cook for another 20 minutes, or until the cheese is melted and the spaghetti is tender.

Spaghetti cooked entirely in the crockpot will be softer than pasta boiled to al dente, but that softer texture works well with the creamy ricotta and melted mozzarella.

Tips for Success

These little details can make a big difference when you’re putting everything together.

• Don’t overcook the spaghetti. Stop at al dente since the noodles will spend another 20 to 30 minutes in the slow cooker while the cheese melts. This helps keep them from getting too soft.
• Drain the pasta really well. Extra pasta water can thin out the tomato sauce once everything is combined.
• Be gentle when mixing in the spaghetti. Toss just until the noodles are coated in sauce so you don’t break up the meatballs or spaghetti.
• Shred the mozzarella from a block if you can. It melts especially well and gives you that smooth, gooey layer across the top.

Make Ahead and Storage

Cooking the spaghetti separately is the best option if you want to get a head start on this recipe or stash the sauce and meatballs in the freezer. That way, you can cook fresh pasta and add the cheese when you’re ready to serve.

Refrigerator: Store leftover cheesy spaghetti and meatballs in an airtight container in the refrigerator for up to 4 days.

Freezer: If you’re planning ahead, freeze the sauce and meatballs before adding the spaghetti and cheese. They’ll keep in an airtight freezer-safe container for up to 3 months. Cooked spaghetti can get mushy once frozen and reheated, so keeping it separate gives you a much better texture later. Thaw the sauce and meatballs overnight in the refrigerator before reheating.

Reheating

For an individual serving of fully assembled spaghetti and meatballs: Reheat it in the microwave at 50% power until warmed through.

For frozen or made-ahead sauce and meatballs: Thaw overnight in the refrigerator, then warm them in a saucepan over medium-low heat while you cook a fresh batch of spaghetti. Toss the hot spaghetti with the sauce and meatballs and transfer everything to a baking dish. Add the ricotta and Parmesan mixture and mozzarella, cover with foil, and bake at 350 degrees F for about 20 minutes, or until heated through. Remove the foil for the last few minutes so the mozzarella can finish melting.

FAQ

Can I use a different kind of pasta?

Absolutely. If you’re cooking the pasta separately as directed in the recipe, you can swap the spaghetti for another shape you love. Penne, angel hair, rigatoni, linguine, rotini, or ziti would all work well with the meatballs and sauce. Just follow the package directions and cook your pasta to al dente before adding it to the crockpot.

Can I use homemade meatballs?

Yes. If you want to use homemade meatballs, make my Crockpot Meatballs recipe first. Once the meatballs are cooked in the sauce, stir in the cooked spaghetti. If you like your pasta extra saucy, you can stir in some more marinara at this point. Add the ricotta and Parmesan mixture, top with mozzarella, and cook for another 20 minutes or so until the cheese is melted.

Can I leave spaghetti and meatballs on WARM?

The WARM setting is handy for holding the meatballs and sauce after they’re fully cooked, but I wouldn’t add the spaghetti and cheese until you’re getting closer to dinner. Pasta will continue to soften as it sits in the hot sauce, so waiting to finish the dish will give you a much better texture.

*This post originally posted on 07/27/2016.

More Crockpot Pasta Recipes

Keep that slow cooker working with a few more easy, family favorite pasta dinners.

• Crock Pot Mac and Cheese is creamy, cheesy comfort food that’s always a hit.
• Creamy Crock Pot Spaghetti combines spaghetti and meat sauce with cream cheese for an extra creamy twist.
• Crock Pot Beef Stroganoff brings together tender beef, noodles, and a rich, creamy sauce.
• Crock Pot Pizza Casserole loads pasta with Italian sausage, pepperoni, pizza sauce, and plenty of mozzarella.
• Crockpot Lasagna gives you those classic saucy, cheesy lasagna layers with help from the slow cooker.