Imagine coming home to a kitchen filled with the irresistible aroma of perfectly melted cheeses and rich marinara sauce, without spending hours slaving over the stove. This Slow Cooker Baked Spaghetti is your ultimate culinary shortcut to a restaurant-worthy meal that will have your family begging for seconds. Forget complicated recipes and endless prep work - this one-pot wonder delivers maximum flavor with minimal effort, transforming ordinary weeknight dinners into extraordinary dining experiences.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 12 ounces spaghetti
- 1 pound ground beef
- 1 jar (24 ounces) marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Begin by preparing your ingredients. Measure out 12 ounces of spaghetti, 1 pound of ground beef, 1 jar (24 ounces) of marinara sauce, 1 cup of ricotta cheese, 2 cups of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Set them aside.
- In a large skillet over medium-high heat, add the 1 pound of ground beef. Cook the beef until it is browned and cooked through, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once cooked, drain any excess fat.
- Once the beef is browned, lower the heat and add the jar of marinara sauce to the skillet. Stir well to combine the beef and sauce, allowing it to simmer for about 5 minutes to meld the flavors.
- While the beef and sauce are simmering, take a large pot of water and bring it to a boil. Add the 12 ounces of spaghetti and cook according to the package instructions until al dente. Drain the spaghetti and set it aside.
- In a large mixing bowl, combine the cooked spaghetti with the beef and marinara sauce mixture. Stir gently to ensure the spaghetti is well coated with the sauce.
- In a separate bowl, mix together the ricotta cheese and half of the shredded mozzarella cheese (1 cup). This will create a creamy layer for your baked spaghetti.
- Lightly grease the inside of your slow cooker with cooking spray or a bit of olive oil. Begin layering the ingredients: Start with half of the spaghetti and beef mixture, spreading it evenly across the bottom of the slow cooker.
- Next, add dollops of the ricotta and mozzarella mixture over the spaghetti layer, spreading it gently to cover as much as possible.
- Top the ricotta layer with the remaining spaghetti and beef mixture, spreading it out evenly.
- Finally, sprinkle the remaining 1 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese on top of the final layer.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours. This slow cooking will allow the flavors to meld beautifully and the cheeses to melt perfectly.
- After 4 hours, check to ensure that the cheese is melted and bubbly. If it is, turn off the slow cooker and let it sit for about 10 minutes before serving. This will help the layers set slightly.
- To serve, scoop out portions onto plates and enjoy your delicious Slow Cooker Baked Spaghetti. Garnish with additional Parmesan cheese or fresh basil if desired.
Tips
- For extra flavor, consider browning the ground beef with some minced garlic and diced onions before adding marinara sauce.
- Use high-quality marinara sauce or homemade sauce for the best taste results.
- Don't overcook the spaghetti during the initial boiling - aim for al dente, as it will continue cooking in the slow cooker.
- To prevent sticking, lightly spray your slow cooker with non-stick cooking spray or use a slow cooker liner.
- Let the dish rest for 10-15 minutes after cooking to help the layers set and make serving easier.
- For a lighter version, substitute ground turkey for beef or use a plant-based meat alternative.
- Experiment with different cheese blends like adding some provolone or switching to a four-cheese mix for more complexity.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
