Brown the meat: In a skillet, cook ground beef and onion over medium heat until browned. Drain excess grease. Stir in garlic and cook another 30 seconds.
Add to slow cooker: Transfer the meat mixture to your slow cooker. Add pasta sauce, diced tomatoes, Italian seasoning, salt, and pepper. Stir well.
Add liquid: Pour in the water or broth and stir to combine.
Add pasta: Break spaghetti noodles in half and stir them into the sauce, making sure they’re submerged.
Cover and cook:
On LOW for 3–4 hours, stirring halfway through.
Or on HIGH for about 2 hours, until noodles are tender.
Add cheese: Sprinkle mozzarella and Parmesan on top during the last 15 minutes. Cover and let it melt into the sauce.
Serve warm — top with extra cheese or fresh parsley if you like!
💒 Tips for Perfect Church Supper Spaghetti
For extra flavor, add a pinch of red pepper flakes or a splash of Worcestershire sauce.
You can double the recipe for a crowd — just use a large 6–7 qt slow cooker.
Leftovers taste even better the next day!
Would you like me to give you a creamy version with ricotta and Italian cheese blend — almost like a slow cooker baked spaghetti?
