Slow Cooker Cheesy Spaghetti and Meatballs with Three Cheeses
This comforting slow cooker pasta combines tender Italian meatballs with rich pasta sauce and diced tomatoes, finished with a creamy three-cheese blend of ricotta, parmesan, and mozzarella. The hands-off cooking method makes it perfect for busy weeknights or feeding a crowd. The key to success is cooking the spaghetti separately to al dente and adding it only after the sauce and meatballs have slow-cooked to perfection. The final cheese layer melts beautifully to create a restaurant-quality dish with minimal effort.
Ingredients
- 26 ounce frozen Italian meatballs, packagehomemade meatballs1:1comfort
use pre-cooked
- 24 ounce pasta sauce, jarmarinara sauce1:1comfort
any tomato-based sauce works
- 30 ounces diced tomatoes
- 1 pound spaghetti, cooked to al dente
- 15 ounce part-skim ricotta cheese
- ½ cup parmesan cheese, shredded
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic salt
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Add frozen meatballs, pasta sauce and tomatoes to slow cooker
- 2
Stir to combine ingredients
- 3
Cover and cook on low for 6 hours
- 4
Add cooked al dente spaghetti and stir to combine with sauce and meatballs
- 5
Mix ricotta cheese, parmesan, basil, oregano and garlic salt in medium bowl
- 6
Add scoops of ricotta mixture on top of spaghetti and spread evenly
- 7
Top with shredded mozzarella cheese
- 8
Cover and cook for 20-30 minutes until cheeses melt
- 9
Serve immediately
Tips
Cook spaghetti separately to perfect al dente texture before adding to prevent mushy pasta
Let the dish rest 5-10 minutes after cooking to allow cheese to set slightly for cleaner serving
Use kitchen tongs to gently fold cooked spaghetti into sauce to avoid breaking noodles
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can assemble sauce and meatball mixture day before, add pasta and cheese when ready to serve
Serve hot with garlic bread and side salad
Common Mistakes
Cook pasta separately to avoid mushy texture
Don't skip resting time after adding cheese or it will be too runny when served
Substitutions
use pre-cooked
FAQ
Can I use fresh meatballs instead of frozen?
Yes, use pre-cooked fresh meatballs or brown raw meatballs first then add to slow cooker with same timing.
What if I don't have ricotta cheese?
Substitute with cottage cheese or cream cheese for similar creamy texture, though flavor will be slightly different.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days or freeze portions for up to 3 months.