If you’re looking for an easy, no-fuss meal that’ll have everyone at the table smiling, you’ve found it. I’m talking about Crock Pot spaghetti that cooks itself while you get other things done. Yes, please! Cooking pasta in a Crockpot is such a game-changer, especially when you’re tired of the same old routine. This Crockpot spaghetti is creamy, cheesy, and totally comforting, and it’s honestly one of my go-to easy slow cooker dinners.
I’m all about easy Crockpot spaghetti recipes because they save me time, energy, and a ton of stress. This Crockpot baked spaghetti will quickly become your family’s favorite dish. Whether you’re making Crockpot spaghetti in the Crockpot, or spaghetti noodles in the Crockpot, this spaghetti in a Crockpot is perfect for busy nights when you need to just throw everything in and walk away.
And trust me, if you’ve never tried spaghetti in the Crockpot, you’re missing out. It’s like cooking spaghetti in a slow cooker just takes it to a whole new level. The noodles soak up all that rich, creamy sauce and melt-in-your-mouth cheese, creating the perfect creamy spaghetti. Plus, there’s no need to babysit it, so you can kick back and enjoy some much-needed downtime while your Crockpot spaghetti recipes work their magic.
So, if you’re ready to get your hands on one of the best Crockpot pasta recipes out there, let’s dive right into this Crockpot spaghetti goodness! You’ll be hooked, I promise.
What You’ll Need
- 1 lb ground beef (You could also use ground turkey or chicken if that’s your thing)
- 1 jar (24 oz) marinara sauce (I just grab whatever’s on sale. No shame.)
- 1 can (14 oz) diced tomatoes (Don’t drain ‘em!)
- 8 oz cream cheese (I’m all about that creamy life)
- 1 cup sour cream (Trust me, it’s worth it)
- 1 tbsp Italian seasoning (I swear this stuff makes everything taste better)
- 12 oz spaghetti (Uncooked, just like the kind you throw in boiling water – no need to pre-cook!)
- 2 cups shredded mozzarella cheese (More cheese = more happiness, duh)
- 1 cup shredded cheddar cheese (Because why not? It’s cheese.)
Step-by-Step Instructions
Step 1: Brown the Beef
Okay, so first thing’s first — you gotta brown your ground beef (or turkey, or whatever protein you’re using). I do this in a skillet over medium heat. You don’t have to get fancy, just break it apart with a spoon or spatula and cook it all the way through. Once it’s nice and brown, drain off any excess grease and set the beef aside. (Don’t skip this part, unless you want greasy spaghetti. No thanks.)
Step 2: Mix the Sauce
In a bowl, mix together your marinara sauce, diced tomatoes, cream cheese, sour cream, and Italian seasoning. This is where the magic happens. The cream cheese and sour cream make the sauce super creamy and rich. Stir it all together until it’s smooth. You’ll probably want to taste test it, but save some for the Crockpot!
Step 3: Layer in the Crockpot
Now, grab your Crockpot (or slow cooker, whatever you wanna call it). Start by adding a layer of your creamy sauce mixture on the bottom. Then, break your uncooked spaghetti into pieces and layer it right on top of the sauce. (No need to cook the spaghetti first, you’re just layering it raw.)
Add a layer of the browned beef on top of the spaghetti. Repeat these layers until you’ve used up all your ingredients. You want to end with a layer of sauce on top. This keeps the spaghetti nice and moist while it cooks.
Step 4: Add the Cheese
Now comes the fun part — CHEESE. Add the shredded mozzarella and cheddar on top. Just pile it on there, because, well, cheese is life. This is what gives your spaghetti that delicious cheesy topping that makes it million dollar worthy.
Step 5: Set It and Forget It
Cover your Crockpot and set it to cook on low for 4-6 hours. (I usually go for the 6-hour route if I’m busy running around and don’t want to think about dinner.) You can also do it on high for 2-3 hours, but I find low and slow gives the best results. The spaghetti will cook right in the sauce, soaking up all that flavor. It’s like magic.
Step 6: Serve and Enjoy!
Once it’s done cooking, the cheese should be all melted, and the sauce will be thick and creamy. Serve it up with a side of garlic bread (or don’t — I’m not judging) and enjoy the cheers from your family as they devour this meal. You might even get some “mom, you’re the best”s. It’s like a little victory, righ
Frequently Asked Questions (FAQs) About Crockpot Million Dollar Spaghetti
Can I cook pasta in the Crockpot?
Yes! You can totally cook pasta in a Crockpot. For this recipe, you’ll be layering uncooked spaghetti noodles directly in the Crockpot. As it cooks, the noodles soak up the sauce and get perfectly tender. No need to pre-boil them! Just make sure to add enough sauce to cover the noodles.
Can I use a different type of pasta?
Definitely! While this recipe calls for spaghetti noodles, you can swap them out for other types of pasta, like penne or rigatoni. Just make sure the pasta is uncooked when you layer it in the Crockpot so it absorbs all the sauce as it cooks.
What if I don’t have cream cheese or sour cream?
No worries! If you don’t have cream cheese or sour cream, you can still make a delicious spaghetti. You can use ricotta cheese for a similar creamy texture or even heavy cream if that’s what you’ve got on hand. The key is to have a creamy base for the sauce!
Can I make this recipe vegetarian?
Absolutely! You can skip the ground beef (or turkey) and use a meat alternative like plant-based ground “beef” or just load up on extra veggies. Mushrooms, zucchini, or bell peppers are great options that would give you a hearty, vegetarian version of this dish.
Can I freeze this dish?
Yes, you can! If you have leftovers (lucky you!), this spaghetti freezes beautifully. Just let it cool down completely, transfer it to an airtight container, and pop it in the freezer. It should last for about 3 months. When you’re ready to eat it, just defrost and reheat in the microwave or oven.
Crockpot Million Dollar Spaghetti Recipe Card
Crockpot Million Dollar Spaghetti
Equipment
Ingredients
- 1 lb ground beef or turkey
- 1 jar marinara sauce 24 oz
- 1 can tomatoes 14 oz diced (do not drain)
- 8 oz cream cheese
- 1 cup sour cream
- 1 tbsp Italian seasoning
- 12 oz spaghetti noodles uncooked
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
Instructions
Brown the Beef:
- In a skillet, cook ground beef (or turkey) over medium heat until browned, breaking it apart as it cooks. Drain excess fat and set aside.
Prepare the Sauce:
- In a bowl, mix marinara sauce, diced tomatoes, cream cheese, sour cream, and Italian seasoning until smooth.
Layer in the Crockpot:
- Add a layer of the sauce mixture to the bottom of the Crockpot. Add a layer of uncooked spaghetti noodles, followed by a layer of the browned beef. Repeat the layers until you use up all the ingredients, finishing with a sauce layer on top.
Top with Cheese:
- Sprinkle shredded mozzarella and cheddar cheese on top of the sauce.
Cook:
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the noodles are tender and the cheese is melted.
Serve:
- Stir the dish to combine the noodles with the sauce, and serve hot.
Notes
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Freeze in an airtight container for up to 3 months. Reheat in the microwave or oven.
This recipe is honestly one of the best Crockpot recipes I’ve found for busy nights, and it’s totally going to be a family favorite. Whether you’re making Crockpot spaghetti in the Crockpot, or using it for some Crockpot baked spaghetti magic, you really can’t go wrong. Spaghetti in a Crockpot is such an easy, creamy spaghetti fix for a crazy day, and the best part is, it’s an easy slow cooker dinner that practically cooks itself.
Plus, if you’re looking for Crockpot pasta recipes or Crockpot spaghetti recipes easy enough for a weeknight, this one is it! You just throw everything in, set it, and forget it. What’s better than that? And let’s not forget how spaghetti in the Crockpot makes the noodles so perfectly tender. You’re going to love it!
So next time you’re scrambling for dinner ideas, remember this Crockpot spaghetti gem. It’s a total game changer for moms like me who are always on the go. Go ahead and add it to your list of Crockpot pasta recipes — you won’t regret it!
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