Crockpot Supper Spaghetti
This will win everyone over with this delicious recipe.
Prep15m
Cook4h
Yield4
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Ingredients
- 2 lbs ground beef (or Italian sausage)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 (24 oz) jars pasta sauce (your favorite kind)
- 1 (14.5 oz) can diced tomatoes (optional)
- 2 tsp Italian seasoning
- 1 tsp sugar (balances acidity)
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 lb spaghetti noodles, broken in half
- 4 cups water or low-sodium beef broth
- 1 cup shredded mozzarella (optional, for topping)
- ½ cup grated Parmesan (optional, for serving)
- Fresh basil or parsley (for garnish)
Method
- Brown the Meat:
- In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain any excess fat.
- Transfer to Slow Cooker:
- Add the cooked meat mixture to your slow cooker. Stir in pasta sauce, diced tomatoes (if using), Italian seasoning, sugar, salt, and pepper.
- Slow Cook:
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Add Pasta:
- About 30–40 minutes before serving, stir in broken spaghetti noodles and water (or broth). Press the noodles down to ensure they’re covered with sauce.
- Finish Cooking:
- Cover and continue cooking on HIGH for 30–40 minutes, stirring once halfway through, until noodles are tender.
- Cheesy Option:
- If desired, sprinkle mozzarella cheese on top during the last 10 minutes of cooking and let it melt.
- Serve:
- Serve hot, garnished with grated Parmesan and fresh herbs.
- Tips:
- For a creamy twist, stir in ½ cup of cream cheese or ricotta at the end.
- You can double the recipe in a large slow cooker for bigger gatherings.
- Make ahead: Brown meat and mix with sauce the night before. Refrigerate and start cooking the next morning.
