Crockpot Spaghetti

Whether it’s Mexican spaghetti, creamy chicken spaghetti, or just a big bowl of pasta topped with homemade spaghetti sauce and meatballs, you know spaghetti night is going to be a night your kids (and everyone else!) will happily devour their dinner. Crockpot spaghetti makes spaghetti night even easier.

The vibe here is spaghetti and meat sauce but instead of jarred sauce (ho-hum), we’re making homemade sauce in the crockpot (YUM!). Brown the meat in a skillet to make it flavorful, then let the slow cooking of the crockpot do the rest of the work.

Adding uncooked spaghetti to the slow cooker rather than boiling it separately takes one more step out of the process, and the results are perfection! The pasta soaks up liquid from the sauce, giving you tender flavorful spaghetti and a thick, hearty meat sauce. The starch from the pasta gives the sauce an almost creamy texture.

Whether you add the optional cheese is up to you, but, yeah, you should probably add it. (Just sayin’!)

Homemade Crockpot Spaghetti

Family-friendly. This is the kind of recipe kids love and so will you! It’s hard to go wrong with a pasta dinner, especially with a homemade sauce. This recipe is economical and easy to make. I know that busy families appreciate hearty meals that are easy on the budget.

Easy. Other than browning the beef, this recipe is really just a matter of assembly. There’s nothing complicated here! You’ll love that you don’t have to boil water separately to cook the pasta. That means no big pot or colander to wash!

Makes a big batch. That means it’s perfect for big appetites or a crowd. This crockpot spaghetti recipe yields at least 6 servings, and if you round it out with a lettuce salad dressed with Italian dressing and Texas toast garlic bread, you can stretch it out even further.

Ingredients

• Ground Meat: You can choose lean ground beef or ground turkey, whichever you prefer.
• Onion: I use a yellow cooking onion. Inexpensive yellow cooking onions store well in the pantry and are finer textured than sweet onions. If you have another type of onion, no worries, it will work fine.
• Garlic: This recipe has plenty of fresh garlic because how can you not?! If you aren’t a fan of garlic, feel free to cut back.
• Broth: Low-sodium chicken or beef broth are added for extra liquid that the dry pasta will absorb. You could use water but broth adds more flavor.
• Crushed Tomatoes: Crushed tomatoes have a more saucy texture than canned tomatoes. You’ll need a large 28 oz. can. Look for no-salt-added canned tomatoes; they have a fraction of the sodium compared to regular canned tomatoes.
• Diced Tomatoes: I like to add a can of diced tomatoes, too, for a slightly chunky “homestyle” sauce.
• Tomato Paste: The tomato paste intensifies the flavor of the sauce, giving it more umami.
• Seasonings: Pantry herbs and spices are so convenient. You’ll need dried oregano, dried basil, dried thyme, salt, black pepper, and a bay leaf. That said, if you have oregano and thyme growing in your garden, by all means use those (triple the amount if using fresh). Add fresh basil near the end of the cooking time.
• Spaghetti: Use “classic” regular spaghetti, not thin spaghetti or angel hair, or the thicker varieties, like spaghettoni or fettuccini.
• Mozzarella Cheese: Cheese is optional, but who can resist gooey cheesy spaghetti? If you prefer, Parmesan or Romano cheese is lovely, too.
• Fresh Basil or Parsley: Fresh herbs are totally optional but they do add a nice fresh taste and will give your crockpot spaghetti a touch of gourmet.

How to make Crockpot Spaghetti

Sauté the ground meat, onions and garlic. In a large skillet over medium high heat, brown the ground beef (or turkey) and onions, breaking up the beef as it cooks. I like to cook the onions with the meat to make sure they soften completely. No one likes crunchy onions in their spaghetti.

Stir in the garlic and cook for a minute more.

Combine in crockpot. Lightly spray your crockpot with nonstick spray for easy cleanup. Transfer the cooked meat, onion, and garlic to the slow cooker and stir in the canned tomatoes, broth, and seasonings. The sauce will look very liquid-y but don’t worry, the dry pasta will absorb it.

Add the pasta. Put a whole package of spaghetti (16 oz.) in the sauce. I usually break it in half so it fits. With the back of a spoon or spatula, press the pasta into the sauce, moving it around a little so the sauce gets in between the strands of dry pasta. If the pasta isn’t submerged in the sauce, it won’t cook properly.

Slow cook. Cover the crockpot and cook on low for 4 hours or on high for 2 hours. If you’re at home, give the spaghetti a stir about half way through cooking time. It’s not a problem if you don’t, but I’ve found that the pasta cooks more evenly if you stir it once or twice.

Add cheese. Fish out the bay leaf first and discard it, then taste a bit of the sauce to check the seasoning. Add more salt and pepper if necessary, then stir the spaghetti thoroughly to separate any pasta that might be stuck together. Add the shredded mozzarella cheese if you want, then cover the crockpot and cook for an additional 30 minutes on low, or until the cheese is melted.

Serve. Scoop up big servings of delicious crockpot spaghetti and garnish each serving with chopped fresh herbs, if you like. Pass the Parmesan cheese and enjoy!

P.S. Looking for a yummy dessert? Try blueberry crumb bars or coconut macaroons.

Tips and Variations

• Take a shortcut. Want to make this crockpot spaghetti even easier? You can swap in a 28 oz. jar of your favorite pasta sauce for the crushed tomatoes, oregano, basil, thyme, salt, and pepper. (You’ll still need the diced tomatoes and broth, so don’t skip them!)
• Stir at the halfway point. It’s not absolutely necessary but it will keep the spaghetti from clumping together.
• Make it vegetarian. You can easily make this spaghetti in the slow cooker vegetarian by using vegetable broth and a plant-based ground meat. Another option is to substitute finely chopped white mushrooms and/or bell peppers for the meat. Sauté them with the onions until softened.
• Cut the acid. Prefer a sweeter crockpot spaghetti sauce? Add brown sugar to taste. I sometimes (sneakily) add very finely diced carrots to add a touch of sweetness and increase nutrition. Sauté them with the meat so they soften.
• Rather have macaroni? Try my crockpot goulash or crockpot mac and cheese.

Refrigerate/freeze: Store leftovers in an airtight container or covered dish in the refrigerator for up to 3 days. If you’d like to freeze leftover crockpot spaghetti, store it in a freezer bag or airtight container and thaw it in the refrigerator before reheating.

Reheat: Individual portions can easily be reheated in the microwave in a microwave-safe container. Larger amounts can be reheated on the stovetop over medium-low heat. If spaghetti seems dry, add a bit of water or broth. Pasta continues to absorb moisture even after it’s cooked.

Cook ModePrevent your screen from going dark

• Spray crockpot with nonstick cooking spray.

• In a skillet over medium heat, combine ground beef (or turkey) and onions. Cook, breaking up meat, until meat is browned and cooked through, about 10 minutes. Add garlic to the skillet and cook for another minute, stirring.

  1 pound lean ground beef or turkey, 1 cup finely chopped onion, 3 cloves garlic, minced

• Transfer the cooked beef, onion, and garlic to the crockpot.

• Add the broth, crushed tomatoes, diced tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, black pepper, bay leaf to the crockpot. Stir to combine.

  2 cups low-sodium chicken or beef broth, 1 can (28 oz.) crushed tomatoes, 1 can (14 oz.) diced tomatoes, undrained, 2 tablespoons tomato paste, 1 tablespoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon kosher salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste, 1 bay leaf

• Add uncooked spaghetti (break in half if needed) and press down to submerge all the pasta, making sure the pasta is coated with sauce and isn’t clumped together.

  1 pkg. (16 oz.) uncooked spaghetti

• Cover and cook on low for 4 hours or on high for 2 hours (see note).

• Discard the bay leaf and adjust the seasoning, adding salt and pepper if necessary. Stir the spaghetti well, separating any pasta that is stuck together.

• If desired, add mozzarella cheese. Cover and cook for an additional 30 minutes on low, or until cheese is melted.

  1 cup shredded mozzarella cheese, optional

• Serve garnished with chopped fresh basil or parsley if desired.

• Reduce sodium: To reduce sodium, choose no-salt-added canned tomatoes, which have a small fraction of the sodium contained in regular canned tomatoes.
• Sweeter sauce: If you like your pasta sauce less tangy with a hint of sweetness, add brown sugar to the sauce, to taste.
• Shortcut: Substitute a 28 oz. jar of pasta sauce for the crushed tomatoes, oregano, basil, thyme, salt, and pepper. You’ll still need to add the diced tomatoes and broth.
• Cooking tip: If you can, stir the spaghetti halfway through cooking time to separate the spaghetti strands. I found that it will still turn out if you don’t do this, but it cooks more evenly if you’re able to give it a stir.

Serving: 2cups, Calories: 556kcal, Carbohydrates: 75g, Protein: 34g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 64mg, Sodium: 614mg, Potassium: 1121mg, Fiber: 7g, Sugar: 12g, Vitamin A: 590IU, Vitamin C: 22mg, Calcium: 218mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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