Slow Cooker Spaghetti

🍝 Slow Cooker Spaghetti

✅️✅️✅️ Comforting, hearty, and perfectly saucy — this slow cooker spaghetti is a hands-off dinner everyone will love!


🔹️ Prep Time: 15 minutes
🔹️ Cook Time: 4–6 hours
🔹️ Serves: 8–10

👉 Ingredients:
↪️ 2 lbs ground beef or Italian sausage
↪️ 1 medium onion, diced
↪️ 4 cloves garlic, minced
↪️ 2 jars (24 oz each) pasta sauce of your choice
↪️ 1 can (14.5 oz) diced tomatoes (optional)
↪️ 2 tsp Italian seasoning
↪️ 1 tsp sugar (to balance acidity)
↪️ 1 tsp salt (or to taste)
↪️ ½ tsp black pepper
↪️ 1 lb spaghetti, broken in half
↪️ 4 cups water or low-sodium beef broth
↪️ 1 cup shredded mozzarella (optional)
↪️ ½ cup grated Parmesan (optional)
↪️ Fresh basil or parsley, for garnish


🔹️ 👉 Instructions:

✅️ 1. Brown the Meat
▶️ In a skillet over medium heat, cook the ground beef (or sausage) with diced onion and minced garlic until browned.
👉 Drain excess fat to keep it from being greasy.

✅️ 2. Add to Slow Cooker
▶️ Transfer the cooked meat mixture into your slow cooker.
👉 Stir in pasta sauce, diced tomatoes (if using), Italian seasoning, sugar, salt, and black pepper.

✅️ 3. Slow Cook
▶️ Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
👉 This allows the flavors to meld beautifully.

✅️ 4. Add the Pasta
▶️ About 30–40 minutes before serving, stir in broken spaghetti and water (or broth).
👉 Make sure the pasta is fully submerged in the sauce for even cooking.

✅️ 5. Continue Cooking
▶️ Cover and cook on HIGH for another 30–40 minutes, stirring once halfway through, until the noodles are tender.

✅️ 6. Optional Cheese Topping
▶️ Sprinkle shredded mozzarella over the top during the last 10 minutes if you like a cheesy finish.

✅️ 7. Serve
▶️ Spoon into bowls, top with grated Parmesan and fresh herbs like basil or parsley.
👉 Enjoy a comforting, flavorful meal with minimal cleanup!


🔹️ Tips for Best Results:
🔸️ For a creamy version, stir in ½ cup cream cheese or ricotta at the end.
🔸️ Doubling the recipe? Use a larger slow cooker.
🔸️ For easy prep: brown the meat and mix with sauce the night before — refrigerate, then start the slow cooker in the morning.