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For that gooey, melty topping we all crave, shredded mozzarella cheese is essential. Combining it with grated Parmesan cheese enhances the overall flavor of the dish, making it irresistibly delicious.

Slow Cooker Spaghetti Meatball Casserole

Indulge in the warmth of family traditions with this Spaghetti Meatball Casserole Delight, a twist on a classic comfort food. This recipe embodies the heartwarming flavors of spaghetti and meatballs in a convenient casserole format, perfect for busy weeknights and gatherings. With layers of juicy meatballs, tender spaghetti, and rich marinara sauce topped with gooey cheese, it’s sure to bring everyone together. Discover tips and variations to elevate your dish and create lasting memories around your table!
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Ingredients
  

1 lb (450g) ground beef or Italian sausage

1 cup (100g) seasoned breadcrumbs

1 large egg, lightly beaten

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried Italian seasoning

Salt and freshly ground black pepper, to taste

2 cups marinara sauce, divided

3 cups uncooked spaghetti

4 cups water

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Fresh basil or parsley, for garnishing

Instructions
 

Prepare the Meatballs: In a spacious mixing bowl, combine the ground beef or Italian sausage with breadcrumbs, beaten egg, garlic powder, onion powder, Italian seasoning, and a generous pinch of salt and pepper. Use your hands to mix the ingredients thoroughly until everything is well integrated. Form the mixture into meatballs, roughly the size of golf balls, and set them aside on a plate.

    Layer Ingredients in the Slow Cooker: Begin by pouring half of the marinara sauce into the bottom of your slow cooker. Next, evenly distribute half of the uncooked spaghetti over the sauce. Follow this by placing half of the prepared meatballs on top of the spaghetti. Pour the remaining marinara sauce over the meatballs, then add the last half of the uncooked spaghetti, making sure it is evenly spread out. To finish, pour the 4 cups of water over the entire concoction to ensure even cooking.

      Cook: Secure the lid on the slow cooker and cook on low heat for 4-5 hours or on high heat for 2-3 hours. The dish is ready when the spaghetti is tender and the meatballs are thoroughly cooked.

        Add Cheese: About 15-30 minutes before serving, gently stir the noodles to separate them, which will help prevent any sticking. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Replace the lid and allow the cheese to melt into a gooey topping.

          Serve and Garnish: Once the cheese has melted to perfection, you may stir it into the casserole if desired. Serve hot on individual plates, and garnish each serving with fresh basil or parsley for a burst of color and flavor.

            Prep Time, Total Time, Servings: 20 minutes | 5 hours | Serves 6