slow cooker spaghetti recipe
The Best slow cooker spaghetti recipe
I love how it’s flexible for different occasions. It’s great for game days or lazy Sundays when you want something easy but still impressive. And because it’s made in the slow cooker, it’s perfect for meal prep too—just reheat and serve. Plus, it’s packed with protein from the ground beef and tomatoes, plus fiber from the pasta and veggies, so it’s a little healthier than your typical takeout-style spaghetti. No one even knows it’s not just simple carbs and grease, and that’s the magic of it.
Easy Slow Cooker Tomato Spaghetti
A comforting, hands-off dish where tender spaghetti soaks up rich tomato sauce in the slow cooker. Perfect for busy weeknights.
🥘Ingredients
- 12 oz spaghetti
- 1 tbsp olive oil
- 1 tsp dried oregano
- 2 cups crushed tomatoes
- 1 (14 oz) can tomato sauce
- 1 cup water
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
👨🍳Directions
-
1
Cook spaghetti in a large pot of boiling salted water until al dente (about 8–10 minutes). Reserve ½ cup pasta water before draining. -
2
In the slow cooker, heat olive oil over medium heat. Sauté garlic until fragrant (30 seconds), then add crushed tomatoes, tomato sauce, water, salt, and pepper. Stir well. -
3
Cook on low for 2 hours, stirring occasionally. Add cooked spaghetti and reserved pasta water to loosen the sauce. Stir in mozzarella until melted. -
4
Serve immediately, garnished with fresh basil if desired.
🔧Equipment
- Slow cooker
- Large pot
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Slow Cooker Tomato Spaghetti Works
❓ Frequently Asked Questions About Slow Cooker Tomato Spaghetti
How do I adjust the cook time for a larger batch?
For bigger batches, increase the cook time by about 30–45 minutes per additional 2–3 pounds of meat or pasta. Stir halfway through if the slow cooker isn’t deep enough to hold everything submerged.
Can I use ground turkey instead of beef?
Yes, swap ground beef for ground turkey (85% lean works well). Brown it first in a skillet with olive oil for 5–6 minutes before adding to the slow cooker to avoid a dry texture.
What if I don’t have a slow cooker?
Use a Dutch oven: Sear the meat and onions in oil, then transfer everything to the pot. Cover tightly and cook on low for 3–4 hours, stirring occasionally.
How do I prevent the sauce from sticking to the bottom?
Stir the sauce every 30 minutes, especially if it’s thick or dry. If it starts sticking, add a splash of broth or water to loosen it—it’ll thicken again as it cooks.
What’s the best way to reheat leftovers?
Reheat in the slow cooker on low for 1–2 hours, stirring occasionally. Alternatively, warm in a pot over medium-low heat, adding a little water to keep it moist.
