Slow Cooker Church Supper Spaghetti

When it comes to feeding a large crowd for church gatherings or family get-togethers, nothing beats the simplicity and comforting taste of spaghetti. This Slow Cooker Church Supper Spaghetti is a perfect dish to bring people together over a hearty meal. Not only is it simple to prepare, but it’s also budget-friendly and packed with flavor. Let the slow cooker do all the work, and enjoy a delicious spaghetti dinner that will have everyone asking for seconds.

Prep Time : 15 minutes | Cook Time : 4–6 hours | Serves : 8–10

Ingredients:

• 2 lbs ground beef (or Italian sausage)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 (24 oz) jars pasta sauce (your favorite kind)
• 1 (14.5 oz) can diced tomatoes (optional)
• 2 tsp Italian seasoning
• 1 tsp sugar (balances acidity)
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 1 lb spaghetti noodles, broken in half
• 4 cups water or low-sodium beef broth
• 1 cup shredded mozzarella (optional, for topping)
• ½ cup grated Parmesan (optional, for serving)
• Fresh basil or parsley (for garnish)

Instructions:

1. In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain any excess fat.
2. Add the cooked meat mixture to your slow cooker. Stir in pasta sauce, diced tomatoes (if using), Italian seasoning, sugar, salt, and pepper.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
4. About 30–40 minutes before serving, stir in broken spaghetti noodles and water (or broth). Press the noodles down to ensure they’re covered with sauce.
5. Cover and continue cooking on HIGH for 30–40 minutes, stirring once halfway through, until noodles are tender.
6. If desired, sprinkle mozzarella cheese on top during the last 10 minutes of cooking and let it melt.
7. Serve hot, garnished with grated Parmesan and fresh herbs.

Tips:

1. For a creamy twist, stir in ½ cup of cream cheese or ricotta at the end.
2. You can double the recipe in a large slow cooker for bigger gatherings.
3. Make ahead: Brown meat and mix with sauce the night before. Refrigerate and start cooking the next morning.