When I was growing up you knew exactly what it meant when Mom said “we’re having spaghetti for dinner” or as I pronounced it “Pa-sketti” It wasn’t anything fancy like pasta with pesto, a carbonara, a long cooking bolognese, or served with lemon and toasted walnuts.
It was a classic rich red sauce coating every bite of a spaghetti noodle. My mom would take a simple jarred sauce and jazz it up with a myriad of ingredients, especially cooked ground turkey or beef.
With winter right upon us I’m moving back to using my slow cooker more and more. Never made spaghetti in a crock pot? Now is the time to start especially since it cuts down on the amount of pots you need to wash.
Crock Pot Spaghetti is the total jam and if you’re busy and wanting an easy dish this is for you!
Even better than the ease of making this dish, though, is the rich sauce that clings to every last strand of pasta. When I made this for Kenya and Chloe the first time they were begging for more and I was happy to oblige as it makes a good amount so there’s plenty to go around and hopefully a little leftover for the next day. Bake some crunchy Garlic Bread to dip in the red sauce and you’re ready to go!
Crock Pot Spaghetti
- 1 pound lean ground beef, turkey, or chicken
- 1/2 onion, finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 26-ounce-jars pasta sauce
- 1 cup water
- 1 pound spaghetti noodles
- 1/2 cup grated parmesan cheese
- In a skillet over medium heat, cook the oil, meat, onion, garlic powder and salt for about 5-7 minutes, until cooked through. Drain excess fat.
- Pour one jar of pasta sauce and 1 cup of water in the bottom of the slow cooker.
- Break the spaghetti noodles in half and place them on top of the sauce.
- Add the cooked meat the crock pot, sprinkle with the cheese, and cover with the second jar of pasta sauce.
- Cover the crock pot and cook on high for 2- 2 1/2 hours or low for 6 hours
- Remove the lid, stir to combine and mix everything together.