Slow-cooker spaghetti and meatballs is a simple meal for busy days. The sauce and meatballs can cook together for several hours, while the pasta is added near the end so it stays tender instead of turning mushy.
Ingredients
- 4 cups beef broth
- 3 cups water
- 3 cups spaghetti sauce
- 2 1/2 cups fresh or frozen meatballs
- 1 cup angel hair pasta, broken into short pieces
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
Slow-Cooker Method
Combine the broth, water, spaghetti sauce, meatballs, Parmesan, and basil in the slow cooker. Cook on low until the meatballs are fully heated and safe to eat. Add the pasta near the end and cook only until tender.
The USDA Food Safety and Inspection Service recommends cooking ground meats to 160°F; see its safe temperature chart.
Use Better Tomato Flavor
If you have ripe garden tomatoes, our fresh tomato sauce recipe can be used as part of the sauce base.
Add Fresh Basil
Fresh basil can be stirred in just before serving for a brighter flavor. Sweet Italian basil is a natural choice for tomato-based pasta dishes.
Try Another Pasta Recipe
If you prefer more heat, our spicy chicken pasta uses tomato sauce, peppers, and cream for a different slow-cooker meal.