Description
This Crockpot Spaghetti cooks the noodles and meat sauce all together in your slow cooker for an easy, hands-off dinner. Just brown the meat, layer everything in the pot, and let it do the work.
Ingredients
Scale
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage
- 48 ounces marinara sauce (6 cups)
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 16 ounces spaghetti noodles (uncooked)
- 4 cups water (or low sodium chicken/beef broth)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and sausage, breaking it up with a spatula as it cooks. Cook until no longer pink, then drain off the excess grease.
- Pour one jar of marinara sauce into the bottom of a 6 to 7 quart slow cooker.
- Add the cooked meat on top of the sauce.
- Pour the remaining jar of sauce over the meat, then add the water. Sprinkle the bay leaves, basil, oregano, parsley, garlic powder, onion powder, and salt over the top. No need to stir.
- Place the dry spaghetti noodles on top and gently push them down so they are fully submerged in liquid.
- Cover and cook on LOW for 2½ hours, stirring the noodles gently about halfway through to prevent clumping.
- The spaghetti is done when the noodles are tender and most of the liquid has been absorbed. Remove bay leaves before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 536
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg