Crockpot spaghetti
Crockpot spaghetti is a flavorful and easy-to-make dish that combines tender pasta with a rich, slow-cooked sauce. Perfect for busy weeknights, this recipe requires minimal effort while delivering maximum flavor. The slow cooker allows the sauce to develop deep, robust flavors while cooking the pasta to perfection.
Ingredients
- 1 pound Ground beef or Italian sausage
- 24 ounces Spaghetti sauce
- 1 can 14.5 oz tomatoes (Diced )
- 1 medium Onion diced
- 3 cloves Garlic minced
- 12 ounces Dry spaghetti
- 2 cups Chicken or beef broth
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- To taste Salt and pepper
Instructions
- Brown the Meat : Heat a skillet over medium heat and cook the ground beef or sausage until browned. Break it into small pieces, drain excess grease, and set aside.
- Assemble the Sauce in the Crockpot : Add the cooked meat, spaghetti sauce, diced tomatoes, diced onion, garlic, Italian seasoning, salt, and pepper to the crockpot. Stir to combine.
- Cook the Sauce : Cover and cook on low for 6-7 hours or high for 3-4 hours, allowing the flavors to meld. Stir occasionally if possible.
- Add the Pasta : Break the dry spaghetti into halves or thirds. Stir it into the sauce, ensuring the pasta is submerged. Add the chicken or beef broth to help cook the pasta.
- Cook the Pasta : Cover and cook on high for 20-30 minutes, stirring gently halfway through to prevent clumping.
- Serve : Taste the pasta to ensure it’s cooked to your desired texture. Serve hot, garnished with Parmesan cheese and fresh basil if desired.
Notes
Use Sturdy Pasta: Spaghetti, penne, or rigatoni work best. Avoid delicate pastas that can become mushy.
Add Liquid as Needed: If the sauce becomes too thick, stir in additional broth or water.
Make Ahead: Prepare the sauce in advance and refrigerate. Add pasta when ready to cook.
Freezing: The sauce can be frozen for up to 3 months. Cook pasta fresh when serving.
Add Liquid as Needed: If the sauce becomes too thick, stir in additional broth or water.
Make Ahead: Prepare the sauce in advance and refrigerate. Add pasta when ready to cook.
Freezing: The sauce can be frozen for up to 3 months. Cook pasta fresh when serving.