Ingredients

The following ingredients have 8 Servings
  • 26 ounce pkg., frozen, Italian meatballs
  • 24 ounce jar, pasta sauce
  • 30 ounces diced tomatoes
  • 1 lb. spaghetti (cooked to al-dente (make sure to add after slow-cooking is complete.))
  • 15 ounce part-skim ricotta cheese
  • 1/2 c. shredded parmesan cheese
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic salt
  • 2 c. shredded mozzarella cheese

Instruction

  • To the slow cooker, add the frozen meatballs, pasta sauce and tomatoes. Stir to combine. Cover and set the slow cooker on low for 6 hours.
  • Once the slow cooking is complete, add the cooked (al-dente) spaghetti, and stir to combine the sauce, meatballs and noodles.
  • In a medium bowl, stir together the ricotta cheese, parmesan, basil, oregano and garlic salt. Add scoops of the ricotta mixture on top of the spaghetti and spread evenly. Top with the chredded mozzarella cheese. Cover with lid and set the slow cooker for another 20-30 minutes in order for the cheeses to melt.
  • Serve and enjoy!