Spaghetti Casserole in the Crockpot
Spaghetti casserole in the crockpot layers pasta, meat sauce and melted cheese into one comforting pot. You skip the boiling water and the oven, and everyone gets a cheesy scoop with garlic bread on the side.
Spaghetti Casserole in the Crockpot
Course: Main CourseDifficulty: Easy8
servings20
minutes4
hours30
minutesA meaty tomato sauce cooks with broken spaghetti noodles right in the slow cooker. Ricotta and mozzarella melt over the top for a baked spaghetti feel.
Ingredients
1.5 lb ground beef
1 lb Italian sausage, casings removed
1 yellow onion, diced
4 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (14 oz) crushed tomatoes
1 cup low-sodium beef broth
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
12 oz dry spaghetti, broken in half
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh basil
Directions
- Brown the ground beef, sausage and onion in a large skillet over medium-high heat for 8 to 10 minutes. The meat should reach 160°F. Add the garlic for the last minute.
- Drain the fat and move the meat to a 6-quart slow cooker.
- Stir in the marinara, crushed tomatoes, broth, Italian seasoning and salt.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
- Turn the slow cooker to HIGH. Push the dry spaghetti pieces down into the sauce so they are submerged.
- Cover and cook for 30 to 40 minutes, stirring every 10 minutes, until the noodles are tender.
- Dollop the ricotta over the top and sprinkle with half the mozzarella and the parmesan.
- Cover and cook for 15 more minutes until the cheese melts.
- Top with the rest of the mozzarella and cook for 5 minutes more.
- Sprinkle with basil and serve straight from the pot.
Notes
- Break the noodles so they fit and cook evenly. Do not use whole wheat or fresh pasta. If the sauce looks too thick, add a splash of broth. Keeps 3 days in the fridge. Reheat covered in the microwave with a splash of water.
Why baked spaghetti works in a slow cooker
A baked spaghetti casserole usually needs a pot for the sauce, a pot for the noodles, a colander and a baking dish. In the slow cooker, the sauce simmers for hours and the pasta cooks in it at the end, so the noodles take on all that flavor and the starch thickens the sauce naturally.
The lid also holds in steam, which melts the cheese gently. You get that creamy, cheesy top without a hot oven in the kitchen.
Because the sauce is made of browned meat and tomatoes, it also freezes well. You can make the meat sauce a day ahead, keep it in the fridge, and finish with noodles and cheese on the day you serve it.
Ingredient notes
Beef and sausage: The mix gives better flavor than beef alone. Italian sausage brings fennel and garlic without any extra seasoning.
Dry spaghetti: Use regular spaghetti, broken in half. Thin spaghetti turns soft too fast, and thick noodles may stay hard.
Marinara and crushed tomatoes: The combination gives a rich, thick sauce. Choose a jarred sauce you already enjoy.
Ricotta: It melts into creamy pockets. Whole milk ricotta tastes best. Cottage cheese is a fair swap.
Mozzarella: Shred it yourself from a block for a smoother melt.
Tips for tender noodles
Add the noodles late: The most common mistake is putting dry spaghetti in at the start. After four hours it turns to mush. Add it for the last 30 to 40 minutes.
Make sure the sauce is hot: Noodles cook best in a hot, bubbling sauce. Turn the cooker to HIGH before you add them.
Submerge and stir: Pasta sticking out of the sauce stays hard. Push it down and stir every 10 minutes so the noodles do not clump.
Watch the last 30 minutes: Slow cookers vary. Start tasting a noodle at 25 minutes. If it is tender with a slight bite, add the cheese. Noodles keep softening while the cheese melts.
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Swaps and variations
Use ground turkey and turkey sausage for a lighter pot. Add a cup of sliced mushrooms or chopped spinach with the pasta. For a spicy version, use hot Italian sausage. Do not add the cheese early. It breaks into oily strings over long heat, so keep it for the end.
For a vegetarian version, use two cans of drained lentils or finely chopped mushrooms in place of the beef and sausage, and use vegetable broth. Add a spoonful of tomato paste to build extra depth.
What to serve with it
Serve with garlic bread and a crisp Caesar or arugula salad with lemon dressing. A bowl of extra parmesan and red pepper flakes on the table lets everyone season their own plate.
Spaghetti casserole is also a good dish for a potluck. Bring it in the cooker, plug it in on WARM, and let people serve themselves. Put a stack of small plates next to it and a basket of garlic bread.
Storing and reheating
Refrigerate leftovers in a covered container for up to 3 days. The noodles will absorb sauce as they sit.
To freeze, portion into containers for up to 2 months. Thaw in the fridge and reheat with a splash of water or sauce, covered, in the microwave or in a pan on low heat.
Spaghetti Casserole in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 14, led by ground beef, Italian sausage, yellow onion, garlic
Tips for Spaghetti Casserole in the Crockpot
Break the noodles so they fit and cook evenly. Do not use whole wheat or fresh pasta. If the sauce looks too thick, add a splash of broth. Keeps 3 days in the fridge. Reheat covered in the microwave with a splash of water.
Spaghetti Casserole in the Crockpot FAQ
How long does Spaghetti Casserole in the Crockpot take?
Spaghetti Casserole in the Crockpot takes 4 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Spaghetti Casserole in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Spaghetti Casserole in the Crockpot?
14 ingredients, led by ground beef, Italian sausage, yellow onion, garlic. Amounts are in the recipe card above.
