Slow Cooker Cheesy Spaghetti and Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti and meatballs cooked together in a slow cooker with marinara sauce, ricotta, and melted mozzarella. Rich, cheesy, and deeply flavored, this is an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 26 ounces frozen Italian meatballs ((1 package))
- 24 ounces marinara sauce ((1 jar))
- 30 ounces canned diced tomatoes
- 1 pound spaghetti
- 15 ounces part-skim ricotta cheese
- 1/2 cup Parmesan cheese (shredded)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 2 cups mozzarella cheese (shredded)
- Fresh parsley (chopped, for garnish)
At a glance
PER SERVING · TIME 395M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 6h 30m
- Sodium
- 1553mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 831mg
- Calcium
- 535mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.