Slow Cooker Spaghetti Casserole
A comforting and easy-to-prepare spaghetti casserole made in a slow cooker, featuring layers of pasta, marinara, ground beef, and gooey cheese.
Servings: 6 servings
Equipment
- Slow Cooker
- Skillet
Ingredients
Ingredients
- 1 lb Ground Beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 24 oz Marinara Sauce
- 14.5 oz Diced Tomatoes, drained
- 8 oz Tomato Sauce
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 0.5 tsp Red Pepper Flakes (optional)
- to taste Salt and Pepper
- 8 oz Uncooked Spaghetti, broken in half
- 2 cups Shredded Mozzarella Cheese
- 0.5 cup Grated Parmesan Cheese
- 0.25 cup Chopped Fresh Parsley (optional, for garnish)
Instructions
- In a large skillet over medium heat, brown the ground beef with the diced onion until the meat is no longer pink and the onion is soft, about 6-8 minutes. Add minced garlic in the last minute. Drain off any excess fat.
- Transfer the cooked beef mixture to your slow cooker. Add the marinara sauce, diced tomatoes, tomato sauce, dried basil, dried oregano, and red pepper flakes. Stir to combine, then season with salt and pepper to taste.
- Break the uncooked spaghetti in half and stir it into the sauce mixture in the slow cooker, making sure the noodles are completely covered by sauce.
- Sprinkle 1 cup of mozzarella cheese and most of the Parmesan over the top, reserving some for the end.
- Cover and cook on low for 3-4 hours, or until the spaghetti is tender. Stir gently halfway through if desired, but avoid lifting the lid too often.
- About 10-15 minutes before serving, sprinkle the remaining mozzarella and Parmesan cheese on top. Cover and let the cheese melt.
- Once done, garnish with chopped fresh parsley if desired, and serve hot!
Notes
For a creamier finish, stir in a dollop of ricotta or cream cheese before the final cheese topping. This dish pairs well with a crisp green salad or garlic bread.