Crock Pot Spaghetti

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5 from 5 votes

Crock Pot Spaghetti is an easy slow cooker meal, with pasta, meaty marinara sauce, and smothered in cheese.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Dinner

Cuisine: American, Italian

Servings: servings (approximately 1 cup per serving)

Calories: 461kcal

Author: Jennifer Fishkind

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
½ cup diced yellow onion
1 tablespoon minced garlic
2 teaspoons Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
1 pound standard spaghetti noodles broken in half to fit the crock pot
48 ounces (2 24-ounce) jars of tomato & basil marinara sauce (Classico brand)
15 ounces can of crushed tomatoes
2 cups chicken broth divided in half
½ cup grated parmesan cheese
1½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley optional garnish

Instructions

In a skillet over medium-high heat, add the olive oil, lean ground beef, diced yellow onions, minced garlic, Italian seasoning, salt, and black pepper. Cook, and brown the beef for 5-6 minutes or until no pink remains. If you have a lot of excess fat from the ground beef mixture, be sure to drain it off before adding it to the crock pot.
1 tablespoon olive oil, 1 pound lean ground beef, ½ cup diced yellow onion, 1 tablespoon minced garlic, 2 teaspoons Italian seasoning blend, ½ teaspoon salt, ¼ teaspoon black pepper
Add the cooked ground beef, spaghetti noodles, tomato & basil marinara sauce, crushed tomatoes, and 1 cup of chicken broth to the bowl of the crock pot.
1 pound standard spaghetti noodles, 48 ounces (2 24-ounce) jars of tomato & basil marinara sauce, 15 ounces can of crushed tomatoes, 2 cups chicken broth
Place the lid onto the crock pot and cook the spaghetti on HIGH for 2 hours or just until the noodles are tender. Be careful not to overcook your noodles, or they will become mushy.
Remove the lid to the crock pot, add the remaining 1 cup of chicken broth, and give the sauce and noodles a good stir with a pasta spoon or tongs to combine all the ingredients.
2 cups chicken broth
Top the spaghetti with the grated parmesan cheese and the shredded mozzarella cheese. Replace the lid and cook for another 20-30 minutes or until the cheese is melted.
½ cup grated parmesan cheese, 1½ cups shredded mozzarella cheese
Remove the lid and sprinkle the chopped fresh parsley over the melted cheese.
1 tablespoon chopped fresh parsley

Notes

Cook time: 2½ hours HIGH (3½-4 hours LOW)

Yields: 8 servings (approximately 1 cup per serving)

Storage:

To Store: Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
To Freeze: I do not recommend freezing the spaghetti as the noodles absorb the sauce too much, and the thawed spaghetti will not be the same as when it is fresh.
To Reheat: You can reheat individual portions in the microwave for 1-1½ minutes or according to the manufacturer's instructions.

Tips:

This crock pot spaghetti should be served immediately. The longer the spaghetti noodles cook, the softer they will get as they will continue to absorb the liquid from the sauce.
You can substitute water for the chicken broth in this recipe. I really like the depth of flavor the broth adds. You can use a low-sodium broth as well.
If you like a little heat in your spaghetti, then you can add a pinch (about ¼ teaspoon) of red pepper flakes to your sauce.
I like to buy the “pot-sized” spaghetti noodles (Mueller’s brand) for this recipe for ease of use. You do not need to break your noodles in half as they are already a shorter length straight from the box. This is not necessary, but I tend to find that my noodles never break very evenly for me, and I always get little pieces that fall.

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