All-In-One Crock Pot Spaghetti And Meatballs
If you’re like me and don’t want to take the time to boil pasta, this all-in-one spaghetti dish is the answer. I throw in some frozen meatballs, spaghetti sauce, and some water to cook all day, add the noodles in the last hour, and dinner is served. The sauce turns out thick, rich, and packed with flavor after simmering all day. I’ve made it enough times to know the timing that keeps the noodles tender without turning them mushy, which is the part everyone worries about. My two hungry kiddos can clear a crock in one sitting. If you want a true dump-and-go start (with an easy finish), you’re in the right place.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 8 hours | 4-6 | Beginner + |
A Quick Note About The Water Amount
The water isn’t just to “thin the sauce.” It’s what cooks the pasta in the crock pot. I start with 1 1/2 cups at the beginning, then decide if I need more once the noodles go in. It also keeps the sauce from getting too thick while it cooks.
Different slow cookers run differently, and different sauces are thicker than others. That’s why I give you the full range up to 2 1/2 cups.
Why This Method Works
Most all-in-one slow cooker pasta recipes come down to one thing: keeping the noodles submerged so they cook evenly.
- Cooking the meatballs in the sauce first gives you a steady simmer and builds flavor.
- Waiting to add the spaghetti until the end keeps it from overcooking during that long low cook.
- Breaking the noodles in half helps them fit, and it also makes stirring much easier. And nowadays, you can buy spaghetti noodles that are already cut in half!
I have a couple of favorites to serve on the side with the spaghetti. I love some mozzarella bread on the side, and it takes about 10 minutes to prep it, if that. A little side salad is always nice to have before the meal. I also like to make homemade dinner rolls and brush a little melted butter and garlic right on top.
How To Make Crock Pot Spaghetti And Meatballs
Add the frozen meatballs to the slow cooker. I like to use the homestyle meatballs, but you can also get the Italian style. It just depends on what flavors you like.
Next, add the spaghetti sauce and 1 1/2 cups water to the slow cooker. Stir everything together until the sauce and water are combined.
I like to make sure the meatballs are coated right from the start because any that sit up high can dry out around the edges. Cover and cook on low for 7 hours. Low heat is the sweet spot here. It keeps the sauce from scorching around the sides, and it gives the meatballs time to heat through and soak up that sauce.
Break the spaghetti noodles in half and stir them into the sauce. Make sure the noodles are submerged in the liquid. Cover and cook on low for 1 hour, stirring halfway through to make sure all the noodles cook.
If it looks dry after you stir the noodles in, add another 1/2 to 1 cup water. You’re looking for enough liquid so the noodles are submerged and can soften without sticking together.
TIP: That halfway stir is what keeps you from getting a spaghetti brick. I don’t hover over it, but I do make a point to stir once and make sure the noodles aren’t sticking together.
Julie’s Tips For The Best Slow Cooker Spaghetti
Keep The Noodles Under The Sauce
Once the spaghetti goes in, press it down and stir until you don’t see dry strands sticking up. Dry pasta exposed to air cooks unevenly.
Stir At The Right Times
You don’t need to stir during the first 7 hours. But once the noodles are in, stirring matters. I stir when they go in, and once halfway through the final hour.
Watch The Edges Of The Crock
The edges tend to cook hotter than the center when in the Crock Pot. And some crocks cook hotter than others. When you stir, pull the noodles away from the sides and mix them through the middle so everything cooks evenly.
Sauce Thickness Is Personal
Some folks like it extra saucy, and some want the sauce to be thick and clingy. If you want it thinner, use more water (closer to 2 1/2 cups total). If you want it thicker, stay closer to 1 1/2 cups and only add more water if it looks dry.
Storage And Leftovers
If you have any leftovers, let the spaghetti cool and add it to airtight containers. You can refrigerate the leftovers for 3-4 days. To reheat, add the spaghetti to a microwave-safe bowl with a splash of water (the noodles soak up the sauce as they sit, so that little splash brings it right back), and heat for one to two minutes or until hot. If you’re packing lunches, this one reheats well and actually tastes even better the next day.
Troubleshooting (Because Slow Cooker Pasta Can Be Picky)
If The Pasta Looks Dry
Go ahead and add 1/2 cup water, stir it well, and keep cooking. If you see some dry spots, that usually means some noodles were sitting above the liquid, or your sauce was extra thick.
If The Pasta Is Too Soft
Next time, start checking for tenderness a little earlier during that last hour. Some slow cookers run hotter, even on low.
If The Noodles Clump
Stir more thoroughly right when you add the spaghetti, then stir once halfway through the final hour. That’s the clump prevention plan.
All-In-One Crock Pot Spaghetti And Meatballs
Ingredients
- 1 pound frozen homestyle meatballs
- 24 ounce jar spaghetti sauce
- 1½ – 2½ cups water
- 8 ounce spaghetti noodles
Instructions
- Add the meatballs, spaghetti sauce, and 1 1/2 cups water to the slow cooker and stir to combine.
- Cover and cook on the low temperature for 7 hours.
- Break the spaghetti noodles in half and stir them into the sauce, making sure they are submerged in the liquid. Add 1/2 cup of water if it seems like there isn't enough liquid.
- Cover and cook on low for 1 more hour, stirring once halfway through, until the noodles are tender and not sticking together. If needed, add 1/2 cup more water and continue cooking until the noodles are tender.
Video
Nutrition
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