Slow-Cooker Spaghetti and Meatballs

1 jar (26 ounces) spaghetti sauce*
1 can (14 1/2 ounces) diced or stewed tomatoes
1 cup chopped onion
1 tablespoon bottled minced garlic
1 1/2 teaspoons dried Italian seasoning
24 plain or Italian-style frozen meatballs, about 3/4 pound
12 ounces spaghetti or pasta of choice*
Parmesan cheese, for serving, optional

1. Pour spaghetti sauce and tomatoes with juice into a slow cooker. Peel and coarsely chop onion, and add to sauce. Stir in garlic and Italian seasoning. Add still-frozen meatballs. Stir well, making sure all meatballs are covered with sauce. Cover cooker pot and turn on low heat. Cook 7 to 8 hours.
2. Just before serving, cook spaghetti according to package directions. (See Tips.)  Serve sauce and meatballs over spaghetti. Sprinkle with Parmesan, if desired.

* Notes

Any style of tomato-based (marinara style) spaghetti sauce works. Jar sizes can vary slightly by brand, but this is okay.

Spaghetti noodles can be cooked ahead, drained, tossed with a little olive oil, and refrigerated. Reheat in microwave to serve.

Refrigerate leftover sauce in airtight container for up to 3 days. Microwave to reheat.

To serve any time, just cook the spaghetti ahead, drain, toss with a little oil, and then refrigerate. Even most non-cooks can microwave a plate of pasta. They’ll just be thrilled to have a wonderfully warm dinner – and so will you.

Feel Good About: Tomatoes are a great source of lycopene, a powerful antioxidant. Sub out turkey meatballs and whole-wheat pasta for an even healthier dish.

Approximate Values Per Serving: 478 calories (26% from fat), 14 g fat (4 g saturated), 47 mg cholesterol, 22 g protein, 70 g carbohydrates, 14 g dietary fiber, 716 mg sodium

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