Crock Pot Spaghetti
A comforting and easy dish that combines rich flavors and tender pasta, perfect for busy weeknights and gatherings.
Ingredients
- 1 pound lean ground beef
- 6 cups spaghetti sauce
- 3 cups chicken stock or beef stock
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 pound dry spaghetti
- 1/2 cup parmesan cheese (optional)
- 4 oz cream cheese (optional)
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it into smaller pieces. Drain excess grease.
- Spray the bottom of the slow cooker with cooking spray. Pour in the chicken stock and spaghetti sauce.
- Add the dried basil, oregano, salt, pepper, and garlic powder. Stir well to combine.
- Stir in the browned ground beef.
- Lay the dry spaghetti on top and gently press down to submerge it in the sauce.
- Cover and cook on low for 4 hours or high for 2 hours.
- After cooking, stir in cream cheese and parmesan cheese until melted and well combined.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.