1. Cook the meat. Heat the olive oil in a skillet over medium heat. Add the ground meat, diced onion, garlic powder, and salt. Cook for approximately 5–7 minutes, breaking the meat into small pieces, until fully cooked. Ground beef should reach 160°F, while ground turkey or chicken should reach 165°F. Drain any excess fat.

2. Prepare the slow cooker. Pour one jar of pasta sauce into the bottom of the slow cooker. Add 1 cup of water and stir gently.

3. Add the spaghetti. Break the spaghetti noodles in half and arrange them over the sauce, spreading them out as evenly as possible.

4. Layer the ingredients. Spoon the cooked meat mixture over the noodles. Sprinkle with Parmesan cheese, then pour the second jar of pasta sauce over the top, making sure the spaghetti is covered as much as possible.

5. Slow cook. Cover and cook on HIGH for approximately 2–2 1/2 hours or LOW for up to 6 hours, checking the pasta periodically toward the end of cooking.

6. Stir and combine. Once the spaghetti is tender, remove the lid and gently stir everything together until the noodles are evenly coated with the meat sauce.

7. Serve warm. Divide among bowls and enjoy immediately.

Important: Slow cookers vary in temperature and cooking speed. Check the spaghetti before the suggested cooking time ends to prevent overcooking. Pasta that cooks too long can become sticky or mushy.