Ingredients

The following ingredients have 4 Servings
  • 24 ounce jar spaghetti sauce
  • 20 ounce bag frozen meatballs ((24 count for larger meatballs and 40 count for smaller meatballs))
  • 4 cups water 
  • 1 teaspoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil 
  • 1/2 (16 ounce) box spaghetti noodles
  • 2-3 Tablespoons olive oil

Instruction

  • In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.
  • Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.
  • Pour the rest of the spaghetti sauce over the meatballs.
  • Then pour in 4 cups of water.
  • Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
  • Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tbsp olive oil to lightly coat.
  • Then, gently push down the spaghetti noodles until they are under the water (breaking them if necessary to fit.)
  • Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
  • Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).
  • About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together. 
  • Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.