Estimated reading time: 8 minutes
There’s something undeniably comforting about a warm-plate of spaghetti—especially when it’s slow-cooked to perfection with rich, savory flavors that develop over hours. Growing up, my nonna would often simmer her spaghetti sauce all day long. Today, I’ve adapted her cozy kitchen magic into this easy crockpot spaghetti recipe that lets your slow cooker do the work while you go about your day.
Whether you’re feeding a busy family, meal prepping for the week, or just craving a no-fuss dinner, this crockpot spaghetti will become your go-to. Let’s dive into why this slow cooker version is not only easy and delicious but also totally worth bookmarking.
Table of contents
Why You’ll Love This Crockpot Spaghetti
- Seriously Easy: Brown the meat (or don’t!), dump the ingredients, and let the slow-cooker work its magic. Minimal prep, maximum flavor.
- Deep, Rich Flavor: Letting the sauce simmer for hours in the crock pot allows the flavors to meld beautifully, creating a sauce that tastes like it’s been cooking all day (because it has!).
- “Set It and Forget It” Convenience: Perfect for busy days. Start it in the morning or early afternoon and come home to a nearly-ready, delicious dinner.
- Family Favorite: It’s classic comfort food! Kids and adults alike love spaghetti, making this a guaranteed dinner win. It’s definitely a kid-friendly meal.
- Budget-Friendly: Uses simple, affordable ingredients you likely already have or can easily find.
- Perfect for Potlucks: Easily scalable and travels well, making it ideal for gatherings and potlucks.
Ingredients Needed
Here’s what you’ll need for this fantastic crock pot spaghetti recipe:
- Meat: 1 lb lean ground-beef (or ground turkey, sausage, or a mix)
- Aromatics: 1 medium onion, chopped; 2-3 cloves garlic, minced
- Sauce Base: 1 jar (24 oz) your favorite spaghetti sauce (crockpot spaghetti sauce works great here!) + 1 can (14.5 oz) diced tomatoes, undrained + 01 can (6 oz) tomato paste
- Liquid: 1 cup beef broth or water (adjust if needed)
- Seasoning: 1 tbsp Italian seasoning; 1 tsp dried-oregano; 1/2 tsp salt (adjust to-taste); 1/4 tsp black pepper; Optional: pinch of red-pepper flakes for heat
- Pasta: 8-12 oz uncooked spaghetti noodles (regular, whole wheat, or gluten-free)
- Optional additions: 1/2 cup chopped bell peppers or mushrooms
- For Serving (Optional): Grated Parmesan cheese, fresh basil or parsley
How to Make Crockpot Spaghetti (Step-by-Step)
Time needed: 6 hours
- Brown the Meat (Optional but Recommended):
In a large skillet over medium-high heat, cook the ground-beef, onion, and garlic until the-meat is browned and the onion is softened. Drain off any excess fat. This step adds significant flavor, but you can skip it and add raw meat directly to the crockpot if you’re short on time.
- Load the Crockpot:
Transfer the browned meat mixture (or raw meat, onion, garlic) to the bottom of your slow cooker (6-quart size recommended).
- Add Sauce & Seasonings:
Pour the spaghetti sauce, diced tomatoes, tomato-paste, and beef broth (or water) over the meat. Stir in the Italian seasoning, oregano, salt, pepper, and optional red pepper flakes or vegetables.
- Cook Low and Slow:
Stir everything together gently. Cover the crockpot and cook on LOW for 06-08 hours or on HIGH for 03-04 hours. The sauce should be simmering and smelling amazing!
- Add the Pasta:
About 30-45 minutes before serving time (check your pasta package directions for approximate cook time, crockpot cooking can be slightly faster), break the spaghetti-noodles in half and stir them into the sauce. Ensure the pasta is sub-merged in the liquid as much as possible. If it looks too-thick, add another 1/2 cup of hot water or broth.
- Finish Cooking:
Replace the lid and continue-cooking on HIGH for another 30-45 minutes, or until the pasta is tender (al dente). Stir once or twice during this final cooking stage to prevent sticking. Avoid overcooking the pasta!
- Serve:
Give everything a final stir. Serve hot, garnished with Parmesan cheese and fresh basil or parsley, if desired.
Tips and Tricks for the Best Results
- Don’t Add Pasta Too Early: This is the #1 rule! Adding pasta at the beginning results in mushy, unpleasant spaghetti. Add it only during the last 30-45 minutes.
- Liquid Level: Ensure the pasta is mostly submerged when you add it. If your sauce seems very thick before adding pasta, stir in a little hot water or broth.
- Know Your Crockpot: Cooking times can vary slightly between slow cooker models.
- Stir After Adding Pasta: A quick stir halfway through the pasta cooking time helps prevent clumping.
- Quality Sauce Matters: Use a spaghetti sauce you genuinely enjoy the flavor of, as it’s the base of your meal.
- Common Mistake to Avoid: Forgetting to break the spaghetti in half. Whole noodles often don’t fit well or submerge properly in the sauce.
Variations to Try
Make this crockpot spaghetti your own!
- Creamy Crockpot Spaghetti: Stir in 4 oz of softened cream cheese or 1/2 cup of heavy-cream during the last 15 minutes of cooking.
- Crockpot Spaghetti and Meatballs: Skip the ground beef and add 1 lb of frozen or homemade pre-cooked meatballs along with the sauce ingredients. Cook as directed, then add pasta.
- Veggie Boost: Add chopped mushrooms, zucchini, bell peppers, or a handful of spinach (stir in spinach at the end until wilted) along with the sauce ingredients for extra nutrition.
- Spicy Kick: Increase the red-pepper flakes or use hot Italian-sausage instead of ground beef.
- Pasta Alternatives: Use whole wheat pasta (may require slightly more liquid/time) or gluten-free pasta (check package, often needs less cooking time – add closer to the end).
- Crockpot Chicken Spaghetti: Substitute ground chicken or add 1 lb of boneless, skinless chicken breasts (shred before adding pasta).
- Crockpot Spaghetti Casserole Style: Once cooked, transfer to an oven-safe dish, top generously with mozzarella cheese, and broil for a few minutes until bubbly and golden.
Serving Suggestions
Complete your easy dinner with these simple pairings:
- Sides: Crusty garlic bread (essential!), a simple green salad with Italian vinaigrette, steamed broccoli or green beans.
- Beverages: A glass of Chianti or Merlot for adults, lemonade or iced tea for the family.
- Toppings: Freshly grated Parmesan, a sprinkle of red pepper flakes, fresh chopped basil or parsley.
Frequently Asked Questions (FAQs)
It’s best to thaw it first. You can brown it from frozen, but it takes longer. Adding frozen blocks directly isn’t recommended as it can affect cooking time and food safety.
Yes, you can, especially with lean ground beef. It will cook through. However, browning first adds significant flavor and allows you to drain excess fat.
Add it ONLY during the last 30-45 minutes of cooking. Stir gently, ensure it’s submerged, and start checking for tenderness around the 25-30 minute mark.
Absolutely! Omit the meat and consider adding hearty vegetables like mushrooms, lentils, or extra bell peppers. Use vegetable broth instead of beef broth.
Yes! You can prep components ahead (chop veggies, brown meat) to make assembly quicker. Cooked spaghetti also stores and reheats well (see below), making it great for lunches. A simple timeline: Chop veggies/brown meat Sunday evening. Assemble everything in the crockpot liner and refrigerate. Place liner in cooker Tuesday morning before work. Add pasta when you get home.
Nutritional Information (Estimated)
Please note that this is an estimate per serving and can vary based on specific ingredients used (sauce brand, meat fat content, pasta type).
- Serving Size: Approximately 1/6th of the recipe
- Calories: 450-600 kcal
- Protein: 25-35g
- Fat: 15-25g (influenced by meat choice)
- Carbohydrates: 50-70g
(Disclaimer: For precise nutritional information, please calculate based on the exact-ingredients and brands you use.)
Storage and Reheating Instructions
- Storage: Let the spaghetti cool completely, then transfer leftovers to an airtight container. Refrigerate for up to 3-4 days.
- Freezing: You can freeze crockpot spaghetti, though the pasta texture might change slightly upon thawing. Freeze in airtight, freezer-safe-containers for up to 2-3 months. Thaw overnight in the refrigerator.
- Reheating:
- Microwave: Place a serving on a microwave-safe-plate, cover loosely, and heat for 01-02 minutes, stirring halfway, until heated through. Add a splash of water if it seems dry.
- Stovetop: Add the spaghetti to a saucepan with a splash of water or broth. Heat over medium-low heat, stirring-occasionally, until warmed through.
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Easy Crockpot Spaghetti
Equipment
- Crockpot / slow cooker
- Skillet (if browning meat)
- Wooden spoon
- Ladle or tongs
Ingredients
For the Sauce:
- 1 lb 450g ground beef or Italian sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 1 can 6 oz tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes optional
- Salt and pepper to taste
- 1 tbsp olive oil
For the Pasta:
- 3 ½ cups water or low-sodium beef broth
- 12 oz spaghetti broken in half
Optional Add-ins:
- 1 bell pepper diced
- ½ cup chopped mushrooms
- 1 tsp sugar
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- (Optional) In a skillet over medium heat, cook ground beef with onion and garlic in olive oil until browned, about 5–7 minutes. Drain excess fat.
- Transfer the meat mixture to your crockpot. Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes, salt, pepper, and optional vegetables. Stir to combine.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
- About 30–40 minutes before serving, stir in broken spaghetti noodles and water or broth. Ensure pasta is fully submerged.
- Cover and cook on HIGH for 30–40 minutes, or until pasta is tender.
- Stir well, adjust seasonings, and garnish with Parmesan and fresh herbs before serving.
