Crockpot Spaghetti with Spinach and Mushrooms
A cozy, no-fuss dinner you can toss in the slow cooker and walk away from. Veggie-packed, picky-eater approved, and perfect for busy nights when you just need a win.
Servings 8
Ingredients
- 12 oz spaghetti noodles break in half
- 1 jar pasta sauce 24 oz
- 3 cups fresh spinach or 1 box frozen, thawed + squeezed dry
- 8 oz mushrooms , sliced
- 3 cups vegetable or chicken broth
- 1 small onion , diced
- 3 cloves garlic , minced
- 1 tsp Italian seasoning
- Salt to taste
- Black Pepper to taste
Optional:
- grated parmesan, ricotta, red pepper flakes
Instructions
Step 1: Prep your crockpot
- Spray it with non-stick spray or lightly grease with oil.
Step 2: Add veggies & seasoning
- Dump in the spinach, mushrooms, onion, and garlic. Sprinkle in Italian seasoning, salt, and pepper.
Step 3: Add sauce & broth
- Pour in the pasta sauce and broth. Stir gently to combine.
Step 4: Add spaghetti
- Break spaghetti in half and layer it across the top. Press it down gently so it’s just under the liquid.
Step 5: Cover & cook
- Cook on HIGH for 2–2.5 hours or LOW for 4–5 hours. Stir halfway through if possible.
Step 6: Stir & serve
- When pasta is tender, stir everything together. Top with cheese if desired. Serve warm and watch the magic happen 😄
Notes
- Stir halfway if you can to keep pasta from clumping.
- Want it creamy? Stir in some ricotta or cream cheese at the end.
- Add cooked sausage or ground beef for extra protein.
- Leftovers reheat great—just add a splash of water or sauce.