Wednesday, June 13, 2012

Crock Pot Spaghetti and Meatballs

I wasn't sure if it could be done; spaghetti and meatballs in the Crock Pot? I don't see why not.  I gave it a whirl and I think it came out pretty darn good.  Now, it's going to look like Chef Boyardee but I assure you that it most definitely does not taste like every one's favorite childhood meal in a can.  I really wish I had my Crock Pot back in college. This is so easy and budget friendly, even for a college student!  I mean, the meatballs are frozen and you don't even have to cook to pasta.  Jack pot!  I whipped up some Lemon Butter Asparagus and Garlic Cheese Ciabatta Bread for sides. 

Crock Pot Spaghetti and Meatballs
(Recipe adapted from Make 5 Dinners in 1 Hour)

6-8 oz thin spaghetti or angel hair pasta, dry
1 jar spaghetti sauce (I used Bertolli Tomato & Basil....YUM-OLA!)
1/2 sauce jar water
1/2 bag frozen meatballs (I suppose if you're an overachiever you could use homemade meatballs but...why?)
Parmesan cheese

1) Break noodles in half and place in the bottom of lightly greased slow cooker.
2) Pour sauce over noodles.
3) Fill sauce jar half full of water and give it a little shake, getting the remaining sauce, and pour into slow cooker.
4) Top with meatballs.
5) Cover and cook on low for 4-6 hours.
6) Serve sprinkled with Parmesan cheese.

Tonight I rocked out to our friend's band's EP.  Check out the lovely ladies of Black Bonnet Ballyhoo on Facebook!
"Kids From the Block" - Black Bonnet Ballyhoo
"A Fortnight" - Black Bonnet Ballyhoo
"Godspeed" - Black Bonnet Ballyhoo (Sing it, Abby!)

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