Baked Spaghetti: Day 5 of the 7 Days of Drool-Worthy Slow Cooker Meals

Welcome back to Day 5 of our “7 Days of Drool-Worthy Slow Cooker Meals” series! Today, we’re bringing you a cozy and comforting classic that’s bound to become a family favorite: Baked Spaghetti. If you’ve ever wished for a dish that combines the slow cooker’s simplicity with the rich, cheesy goodness of baked pasta, you’re in for a treat.

Picture this: a hearty blend of Italian sausage, sautéed onions, and garlic, all simmered to perfection in a generous pool of pasta sauce. We’re talking layers of flavor here, with a dash of salt, pepper, dried oregano, and dried basil to elevate every bite. But here’s where the magic happens – we’ll nestle this savory concoction between perfectly cooked spaghetti noodles. And to take it over the top, a creamy mixture of cream cheese, ricotta cheese, and mozzarella cheese will blanket the entire dish. As we guide you through this recipe, you’ll find that it’s not just about preparing a meal but crafting a memorable, comforting experience that will earn you the drool-worthy stamp of approval from family and friends. So, let’s roll up our sleeves, gather our ingredients, and dive into the delicious world of Baked Spaghetti!

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Slow Cooker Baked Spaghetti

Slow cooker baked spaghetti is a delicious and convenient twist on the classic pasta dish. This mouthwatering recipe combines tender spaghetti noodles, savory ground meat, and creamy cheeses. Whether you're feeding a hungry family or hosting a casual get-together, slow cooker baked spaghetti is a crowd-pleaser that promises to satisfy everyone's appetite

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 20 minutes mins

Servings: 8

Course: Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs ground meat of your choice I used ground Italian sausage
• 1 onion chopped/diced
• 1 clove garlic pressed/minced
• 48 oz pasta sauce
• 1 tsp oregano
• 1 tsp basil
• 1/8 tsp salt
• 1/4 tsp pepper
• 1 lb spaghetti noodles These get cooked after sauce has cooked.

Topping

• 4 oz cream cheese
• 1 cup ricotta cheese
• 2 1/4 cups mozzarella cheese Reserve 1/4 cup for top
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/4 cup grated parmesan cheese

Equipment

• 1 Slow Cooker

Method

 

1. In a skillet over medium heat brown the ground meat. Once done, drain the grease.
2. Add in chopped onion and cook until soft. Then add in garlic. Add in salt, pepper, oregano, and basil. Mix and cook an additional minute. Remove from heat.
3. Add the pasta sauce to the slow cooker. Then add the cooked meat. Mix well. Cover and cook on low for 6 hours.
4. After 6 hours, bring a pot of water to a boil on the stovetop. Cook the noodles according to package directions.
5. While noodles are cooking prepare the topping. Mix all the cheeses together. Reserve 1/4 cup of mozzarella to sprinkle over the topping.
6. Once the noodles are done, drain. Pour them in the sauce. Mix well.
7. Spoon the topping onto the pasta sauce. It will be thick and lumpy. That is ok. It will smooth out as it melts. Top that with the remaining 1/4 cup mozzarella cheese. Then top that with parmesan cheese.
8. Cover and cook an addition 15 – 20 minutes or until the cheese topping has melted. Serve and enjoy!

Notes

I left out the basil and oregano in my video because I used Italian sausage. It is flavorful without adding anything additional.