Easy Slow Cooker Spaghetti and Meatballs
Description
Let the slow cooker do all of the hard work. Just place all of the ingredients in the slow cooker and in 2 to 3 hours, dinner is ready.
Ingredients
20 oz. jar spaghetti sauce
24 oz. frozen meatballs, no need to thaw
3 c. water
2 T. olive oil
8 oz. spaghetti pasta
2 T. freshly chopped herbs, basil, oregano, and parsley or 1 T. dried
Directions
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Pour the spaghetti sauce into a 6 quart or larger slow cooker, spreading it out evenly.
Nestle the frozen meatballs into the spaghetti sauce. Pour the water over the meatballs and the sauce.
Drizzle the olive oil over the water so that it coats the surface.
Submerge the spaghetti into the water, going through the oil on top of the liquid to help coat them and prevent them from sticking to each other. The pasta should be completely submerged under the liquid.
Sprinkle fresh herbs (or use dried herbs, about 1 T.) over everything.
Cover; cook on LOW 2-3 hours, stirring occasionally to make sure the pasta is separated and under the liquid.
The spaghetti is done when the pasta is al dente and the excess water has been absorbed. The slow cooker could be turned to the high setting for 15-20 minutes to speed up the absorption and evaporation of the water, if desired. Stir.
Serve immediately.
4 servings.