Crock Pot Spaghetti

Crockpot spaghetti is an easy and delicious Italian meal made with pasta, meat sauce, cheese, and herbs, all made in your slow cooker!

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Prep Time10

Cook Time2 30

Total Time2 40

Servings

Table of Contents

Crockpot Spaghetti Ingredients
Substitutions And Additions
How To Make This Crockpot Spaghetti Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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Everyone loves a good pasta dinner, and this crockpot spaghetti will save you plenty of time. With tender noodles, seasoned beef, and a flavorful sauce, your kitchen will smell delicious while this simmers away in your slow cooker.

Crockpot Spaghetti Ingredients

Spaghetti raw ingredients that are labeled

Crockpot spaghetti is a great way to enjoy all the flavors of a traditional spaghetti dinner without having to cook it on the stovetop.

The slow cooker does all the work for you, allowing the flavors to develop and blend together perfectly.

The combination of spices, herbs, and sauces makes this dish an absolute feast that will leave your family wanting more!

You’ll need:

1 tablespoon of olive oil
1 pound of lean ground beef
½ cup of diced yellow onion
1 tablespoon of minced garlic
2 teaspoons of Italian seasoning blend
½ teaspoon of salt
¼ teaspoon of black pepper
1 pound of standard spaghetti noodles (broken in half to fit the crock pot)
2 (24-ounce) jars of tomato & basil marinara sauce
15-ounce can of crushed tomatoes
2 cups of chicken broth, divided in half
½ cup of grated parmesan cheese
1½ cups of shredded mozzarella cheese
1 tablespoon of chopped fresh parsley (optional garnish)

PRO TIP:

I like to buy the “pot-sized” spaghetti noodles for this recipe for ease of use.

You do not need to break your noodles in half as they are already a shorter length straight from the box.

This is not necessary, but I tend to find that my noodles never break very evenly for me, and I always get little pieces that fall.

Substitutions And Additions

SAUCE: Use a good quality jarred marinara sauce for this recipe. If you want to make your tomato sauce from scratch, you can certainly use that instead.

TOMATOES: A can of petite diced tomatoes with juice could be used instead of crushed tomatoes if you like your sauce to have a little more of a chunky tomato texture.

CHICKEN BROTH: You can substitute water for the chicken broth in this slow cooker recipe. I really like the depth of flavor the broth adds. You can use a low-sodium broth as well.

SPICE: If you like a little heat in your spaghetti, then you can add about ¼ teaspoon of red pepper flakes to your sauce.

GROUND BEEF: Use ground mild Italian sausage for lean ground beef or a combination of ½ pound of each.

You can also use lean ground turkey or ground chicken as another option in this slow-cooker spaghetti recipe.

CHEESE: A shredded Italian cheese blend, grated pecorino-romano, or any hard Italian cheese can be used as a substitute for the grated parmesan cheese.

Any combination of these will taste delicious as well.

PASTA: If you use thin spaghetti or angel hair pasta, check for doneness before the two-hour cook time.

The thinner pasta will cook slightly faster than a standard spaghetti thickness.

You can also use a short pasta if desired. They may take slightly longer to cook than spaghetti noodles.

How To Make This Crockpot Spaghetti Recipe

Our step-by-step instructions below will walk you through making this recipe, from browning the ground beef to adding all the ingredients to your slow cooker at the right times.

STEP ONE: In a skillet over medium-high heat, add the olive oil, lean ground beef, diced yellow onions, minced garlic, Italian seasoning, salt, and black pepper.

Cook, and brown the beef for five to six minutes or until no pink remains.

If you have a lot of excess fat from the ground beef mixture, be sure to drain it off before adding it to the crock pot.

STEP TWO: Add the cooked ground beef, dry spaghetti noodles, tomato and basil marinara sauce, crushed tomatoes, and one cup of chicken broth to the bowl of the crock pot.

ground beef, dry spaghetti noodles, tomato & basil marinara sauce, crushed tomatoes, and chicken broth added to a crockpot

STEP THREE: Place the lid onto the crock pot and cook the spaghetti on high for two hours or just until the noodles are tender.

Be careful not to overcook your noodles, or they will become mushy.

OUR RECIPE DEVELOPER SAYS

Shorter kinds of pasta may require a little extra chicken stock added as well to prevent your sauce and pasta from getting too thick.

I suggest adding additional liquid ¼ cup at a time until you have a good consistency.

STEP FOUR: Remove the lid to the crock pot, and add the remaining one cup of chicken broth.

Stir the sauce and noodles well with a pasta spoon or tongs to combine all the ingredients.

STEP FIVE: Top the spaghetti with the grated parmesan cheese and the shredded mozzarella cheese.

Replace the lid and cook for another 20-30 minutes or until the cheese is melted.

spaghetti toped with parmesan and mozzarella in a crockpot

STEP SIX: Remove the lid and sprinkle the chopped fresh parsley over the melted cheese.

PRO TIP:

This crock pot spaghetti should be served immediately. The longer the spaghetti noodles cook, the softer they will get as they will continue to absorb the liquid from the sauce.

How To Serve

Crockpot spaghetti is a delicious and hearty meal all by itself, but there are plenty of sides that can be served with it to make the experience even better!

A simple Caesar salad makes for a nice balance to the pasta dish. To add some crunch to the meal, try serving garlic bread or cheesy pull-apart bread on the side.

If you want something more, roasted vegetables or creamy mashed potatoes make great accompaniments.

Our crockpot lasagna and crockpot mac and cheese are two more hands-off pasta dishes that you will love.

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Storage

We’ve got some helpful tips to ensure your leftovers taste just as amazing as the first bite.

MAKE AHEAD: While you can’t exactly prepare the entire dish ahead of time due to the cooking process, you can definitely get a head start.

You can pre-measure your pasta, spices and even brown the ground beef in advance.

Just remember to store these prepped ingredients in separate airtight containers in the refrigerator until you’re ready to cook.

IN THE FRIDGE: Leftovers can be stored in an airtight container, in the refrigerator, for up to three days.

You can reheat individual portions in the microwave for 1-1½ minutes or according to the manufacturer’s instructions.

IN THE FREEZER: I do not recommend freezing the spaghetti as the noodles absorb the sauce too much, and the thawed spaghetti will not be the same as when it is fresh.

REHEATING: For a quick and convenient warm-up, the microwave works wonders. Simply microwave individual servings in 30-second intervals, stirring in between until they reach your desired temperature.

If you prefer a stovetop reheat, use a saucepan over low to medium heat. Stir occasionally and add a bit of water to ensure the sauce maintains its silky texture.

a plate of Spaghetti garnished with parsley

Why We Love This Recipe

EFFORTLESS COOKING: This recipe simplifies the spaghetti-making process by allowing your crockpot to do the work. It’s a hands-off approach that saves time and effort while still delivering a hearty and flavorful meal.

PERFECTLY COOKED PASTA: The slow cooking method ensures that the pasta is perfectly cooked to al dente. You won’t have to worry about overcooking or undercooking your spaghetti, resulting in an ideal texture every time.

FLAVORFUL SAUCE: The long, slow simmering of the sauce allows the flavors to meld and intensify, creating a rich and delicious tomato sauce that coats every strand of pasta beautifully.

This crockpot spaghetti dish will save you time in the kitchen, and the whole family is guaranteed to enjoy it. The tender noodles are smothered in a hearty meat sauce and plenty of cheese, perfect for busy weeknights

Frequently Asked Questions

Can I add vegetables to the crockpot spaghetti?

Feel free to toss in your favorite vegetables like bell peppers, mushrooms, or zucchini to enhance both the taste and nutritional value. Chop them up and add them to the crockpot before the cooking time is done.

Can I use fresh herbs instead of dried herbs?

Fresh herbs can add a burst of flavor to your dish. Just keep in mind that fresh herbs are more potent than dried ones, so you’ll want to use about three times the amount of fresh herbs as the recipe calls for dried ones.

What should I do if the spaghetti becomes too thick during cooking?

If you find your spaghetti sauce has become too thick during cooking, simply add a splash of water or broth to thin it out to your desired consistency. Stir well and adjust as needed.

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Crock Pot Spaghetti

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Crockpot spaghetti is an easy and delicious Italian meal made with pasta, meat sauce, cheese, and herbs, all made in your slow cooker!

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

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Ingredients

1 tablespoon olive oil
1 pound lean ground beef
½ cup diced yellow onion
1 tablespoon minced garlic
2 teaspoons Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
1 pound standard spaghetti noodles, broken in half to fit the crock pot
48 ounces tomato & basil marinara sauce, Classico brand (two 24-ounce jars)
15 ounces crushed tomatoes
2 cups chicken broth, divided in half
½ cup grated parmesan cheese
1½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley, optional garnish

Instructions

In a skillet over medium-high heat, add the olive oil, lean ground beef, diced yellow onions, minced garlic, Italian seasoning, salt, and black pepper. Cook, and brown the beef for 5-6 minutes or until no pink remains. If you have a lot of excess fat from the ground beef mixture, be sure to drain it off before adding it to the crock pot.
Add the cooked ground beef, spaghetti noodles, tomato & basil marinara sauce, crushed tomatoes, and 1 cup of chicken broth to the bowl of the crock pot.
Place the lid onto the crock pot and cook the spaghetti on HIGH for 2 hours or just until the noodles are tender. Be careful not to overcook your noodles, or they will become mushy.
Remove the lid to the crock pot, add the remaining 1 cup of chicken broth, and give the sauce and noodles a good stir with a pasta spoon or tongs to combine all the ingredients.
Top the spaghetti with the grated parmesan cheese and the shredded mozzarella cheese. Replace the lid and cook for another 20-30 minutes or until the cheese is melted.
Remove the lid and sprinkle the chopped fresh parsley over the melted cheese.

Notes

I like to buy the “pot-sized” spaghetti noodles (Mueller’s brand) for this recipe for ease of use. You do not need to break your noodles in half as they are already a shorter length straight from the box. This is not necessary, but I tend to find that my noodles never break very evenly for me, and I always get little pieces that fall.
If you use thin spaghetti or angel hair pasta, check for doneness before the two-hour cook time. The thinner pasta will cook slightly faster than a standard spaghetti thickness. You can also use a short pasta if desired. They may take slightly longer to cook than spaghetti noodles. The shorter kinds of pasta may require a little extra chicken stock added as well to prevent your sauce and pasta from getting too thick. I suggest adding additional liquid ¼ cup at a time until you have a good consistency.
This crock pot spaghetti should be served immediately. The longer the spaghetti noodles cook, the softer they will get as they will continue to absorb the liquid from the sauce.

Nutrition

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Crockpot Spaghetti