Slow Cooker Baked Spaghetti Recipe
Introduction
Slow Cooker Baked Spaghetti is a comforting, hands-off meal perfect for busy days. This dish combines rich meat sauce with creamy cheeses and tender pasta, all cooked together to create a deliciously satisfying dinner.
Ingredients
- 48 oz. Pasta Sauce (such as Ragu Old World Style, Newman’s Own Marinara, or Rao’s Marinara)
- 1 1/2 lbs. ground beef
- 1/2 cup diced white onion
- 1 minced garlic clove
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 lb. spaghetti noodles (uncooked)
- 4 ounces cream cheese (1/2 cup)
- 1 cup ricotta cheese
- 1/4 tsp. salt (for cheese mixture)
- 2 cups shredded mozzarella cheese
Instructions
- Step 1: Pour the jars of pasta sauce into the slow cooker. In a large skillet over medium-high heat, brown the ground beef and diced onion together. Once browned, add the minced garlic and cook for an additional minute. Drain excess fat, then stir in salt, pepper, oregano, and basil. Pour the meat mixture into the slow cooker and stir to combine.
- Step 2: Cover the slow cooker and cook on LOW for 6 hours without lifting the lid during cooking.
- Step 3: After the sauce has cooked, prepare the spaghetti noodles according to package directions—typically boiling for about 8 minutes. The noodles will finish cooking in the slow cooker.
- Step 4: Drain the cooked noodles and add them directly into the slow cooker with the sauce. Stir gently, then press the noodles down evenly.
- Step 5: In a small bowl, combine the cream cheese, ricotta cheese, and 1/4 teaspoon salt. It’s okay if the cream cheese remains in small chunks.
- Step 6: Spoon dollops of the cream cheese mixture over the top of the spaghetti, then smooth it evenly with a spatula. Sprinkle the shredded mozzarella cheese over everything.
- Step 7: Cover and continue to cook on LOW for an additional 20 minutes until the cheese melts and everything is heated through.
- Step 8: Serve hot and enjoy your slow cooker baked spaghetti!
Tips & Variations
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative.
- Use freshly grated mozzarella for better melting and flavor.
- If you like a bit of heat, add crushed red pepper flakes to the sauce.
- Make sure not to open the slow cooker during the initial 6-hour cooking to maintain heat and cook evenly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or in a covered skillet over low heat until heated through. Avoid freezing as the cheese texture may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can substitute spaghetti with other long noodles like linguine or fettuccine. Just adjust cooking times accordingly, and ensure the noodles are cooked before adding to the slow cooker.
Do I need to cook the noodles before adding them to the slow cooker?
Yes, you should cook the noodles until almost al dente before adding them to the slow cooker. They will continue cooking during the final slow cooker time, preventing them from becoming mushy.
PrintSlow Cooker Baked Spaghetti Recipe
This Slow Cooker Baked Spaghetti is a comforting, hands-off recipe that combines rich marinara sauce, seasoned ground beef, and creamy cheeses. The sauce slowly simmers in the crockpot to develop deep flavors, while the pasta is cooked separately to perfect al dente texture before layering and baking in the slow cooker with a luscious cheese topping. Ideal for a cozy family meal or easy dinner prep.
- Prep Time: 20 minutes
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Sauce and Meat
- 48 oz. Pasta Sauce (such as Ragu Old World Style, Newman’s Own Marinara, or Rao’s Marinara)
- 1 1/2 lbs. ground beef
- 1/2 cup diced white onion
- 1 minced garlic clove
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. dried basil
Pasta
- 1 lb. spaghetti noodles (uncooked, to be boiled later)
Cheese Mixture and Topping
- 4 ounces cream cheese (1/2 cup)
- 1 cup ricotta cheese
- 1/4 tsp. salt
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Sauce and Meat: Pour the jars of pasta sauce into the slow cooker. In a large skillet over medium-high heat, brown the ground beef and diced onion together. Once the meat is browned, add minced garlic and cook for one more minute. Drain excess fat, then stir in salt, black pepper, dried oregano, and dried basil. Pour the seasoned meat mixture into the slow cooker over the sauce and stir to combine.
- Slow Cook the Sauce: Cover the slow cooker and cook on LOW for 6 hours. Do not open the lid during this time to retain heat and allow flavors to meld.
- Cook the Noodles: When the 6 hours are up, boil the spaghetti noodles in salted boiling water on the stovetop for about 8 minutes, or as directed on the package. The noodles will finish cooking in the slow cooker later.
- Add Noodles to Sauce: Drain the cooked pasta well and add it directly into the slow cooker with the meat sauce. Stir gently to combine and then flatten the noodles evenly into a layer.
- Prepare Cheese Mixture: In a small bowl, combine cream cheese, ricotta cheese, and 1/4 teaspoon salt. The cream cheese may remain in small chunks, which is fine.
- Add Cheese Layers: Dollop the cream cheese and ricotta mixture over the spaghetti evenly, then use a spatula to spread it out gently across the noodles. Sprinkle the shredded mozzarella cheese on top.
- Final Slow Cook: Cover the slow cooker again and cook on LOW for an additional 20 minutes, allowing the cheese to melt and everything to meld.
- Serve and Enjoy: After the last cook time, your baked spaghetti is ready to be served hot. Enjoy this creamy, cheesy, and flavorful dish!
Notes
- Do not open the slow cooker lid during the initial 6-hour cooking to ensure flavors develop properly.
- Cooking the noodles separately prevents them from becoming mushy in the slow cooker.
- The cream cheese mixture might be a little lumpy; this will melt smoothly during the final cook.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely.
- You can substitute ground turkey or chicken for a leaner meat option.
Keywords: slow cooker baked spaghetti, crockpot spaghetti, baked spaghetti recipe, easy slow cooker pasta, cheesy baked spaghetti
