48oz Spaghetti pasta sauce
1.5 lbs ground beef
1/2 cup diced white onion
1 minced garlic clove
1/4 teaspoon of salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 lb spaghetti noodles

Cheese topping after sauce cooks:
4 oz cream cheese (1/2 cup)
1 cup ricotta
1/4 teaspoon salt
2 cups shredded mozzarella cheese

1. Pour the jars of sauce in to the slow cooker. In a large skillet set over medium-high heat, brown the meat and onions together. After the meat is browned add the garlic, cook for a minute longer. Drain the fat. Add the salt, oregano and basil and stir. Pour the meat onto the sauce in the slow cooker and stir.
2. Cover and cook on Low for 6 hours without opening the lid during the cooking time.
3. After the cooking time is up, cook the noodles as directed on the package in boiling water on the stove-top. I cooked my noodles for 8 minutes after adding them to the boiling water. The noodles will cook a bit more after adding them to the slow cooker.
4. Drain the noodles and add them to the meat sauce in the slow cooker Stir, then flatten the noodles in an even layer.
5. In a small bowl combine the cream cheese, ricotta and salt. The cream cheese will be in small chunks, but that is fine.
6. Dollop the cream cheese/ricotta mixture over the spaghetti, then use a spatula to even it out over the spaghetti. Add the mozzarella cheese.
7. Cover and cook for an extra 20 minutes on low.
8. Serve and enjoy!

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