HOW TO COOK SPAGHETTI NOODLES WITHOUT STICKING RECIPES

Steps:

• Pour the jar of spaghetti sauce into the bottom of the slow cooker and spread evenly.
• Nestle the meatballs down into the spaghetti sauce. They do not need to be thawed.
• Pour 3 cups of water over the meatballs and sauce.
• Drizzle olive oil over the water so that it coats the surface.
• Submerge the spaghetti noodles into the water - you want them to go through the oil on top of the liquid to help coat them and prevent them from sticking to each other. Be sure that the noodles are completely submerged under the liquid.
• Sprinkle fresh herbs (you can use dried herbs if desired - about 1 tablespoon) over the contents.
• Cover with a lid and cook on LOW for 2-3 hours, stirring occasionally to make sure the noodles are separated and under the liquid.
• Spaghetti is done when the noodles are al dente and the excess water has been absorbed. You may turn the slow cooker to the high setting for 15-20 minutes to speed up the absorption and evaporation of the water.
• Stir everything together and serve immediately.
• Please note the recipe calls for 1/2 of a standard box of spaghetti noodles. You want to be sure the pasta stays under the water and has room to cook without sticking in a big clump. Add additional sauce and water for more noodles.
• You can use homemade meatballs as well. Partially cook formed meatballs and add to the slow cooker.
• Add garlic, onion (saute onion before adding to slow cooker), fresh tomatoes, or use your own favorite homemade pasta sauce - this recipe is intended for easy, simple prep.
• Store in an airtight container in the refrigerator for 3-4 days. I wouldn’t recommend freezing previously frozen meatballs.