This slow cooker church supper spaghetti is a classic comfort food made for feeding a crowd. Rich, hearty, and easy to prepare, it’s perfect for potlucks, family gatherings, and busy weeknights when you want a warm, satisfying meal with minimal effort.
PREP TIME
15 minutes
COOK TIME
4–6 hours
SERVES
8–10 people
INGREDIENTS
2 lbs ground beef or Italian sausage
1 medium onion, diced
4 cloves garlic, minced
2 jars (24 oz each) pasta sauce
1 can (14.5 oz) diced tomatoes (optional)
2 teaspoons Italian seasoning
1 teaspoon sugar (to balance acidity)
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 lb spaghetti noodles, broken in half
4 cups water or low-sodium beef broth
1 cup shredded mozzarella cheese (optional)
½ cup grated Parmesan cheese (optional, for serving)
Fresh basil or parsley, for garnish
INSTRUCTIONS
1. Brown the Meat
In a skillet over medium heat, cook the ground beef with the diced onion and garlic until fully browned. Drain off any excess fat.
2. Transfer to the Slow Cooker
Add the cooked meat mixture to the slow cooker. Stir in the pasta sauce, diced tomatoes (if using), Italian seasoning, sugar, salt, and black pepper until well combined.
3. Slow Cook the Sauce
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours to allow the flavors to develop.
4. Add the Pasta
About 30–40 minutes before serving, stir in the broken spaghetti noodles and the water or broth. Press the noodles down so they are fully submerged in the sauce.
5. Finish Cooking
Cover and continue cooking on HIGH for 30–40 minutes, stirring once halfway through, until the pasta is tender.
6. Add Cheese (Optional)
If using mozzarella, sprinkle it over the top during the last 10 minutes of cooking and let it melt before serving.
7. Serve
Serve hot, topped with grated Parmesan cheese and fresh basil or parsley.
TIPS & VARIATIONS
For a creamy version, stir in ½ cup cream cheese or ricotta just before serving.
This recipe can easily be doubled in a large slow cooker for church events or large gatherings.
To save time, brown the meat and mix it with the sauce the night before, refrigerate, and start cooking the next morning.