u003cstrongu003eCan I use frozen ground beef?u003c/strongu003e

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.

u003cstrongu003eCan I really just dump raw ground beef in?u003c/strongu003e

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.

u003cstrongu003eHow do I prevent mushy pasta?u003c/strongu003e

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.

u003cstrongu003eCan I make this vegetarian?u003c/strongu003e

Absolutely! Omit the meat and consider adding hearty vegetables like mushrooms, lentils, or extra bell peppers. Use vegetable broth instead of beef broth.

u003cstrongu003eIs this good for meal prep?u003c/strongu003e

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.

Easy Crockpot Spaghetti Recipe

Description

This easy crockpot spaghetti is a rich, hearty, one-pot meal that’s perfect for busy nights. With tender pasta, savory meat sauce, and minimal cleanup, it’s a slow cooker favorite the whole family will love.

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

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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.

Notes

Meat Options: Feel free to use ground turkey or plant-based meat for a lighter or vegetarian twist.

Browning for Flavor: Browning the meat with onions and garlic before adding to the crockpot enhances flavor, but it’s optional if you’re short on time.

Broth for Depth: Using beef broth instead of water adds a richer, more robust flavor to your pasta.

Avoid Mushy Pasta: Be sure to add the spaghetti during the final 30–40 minutes to prevent overcooking.

Creamy Variation: For a creamy version, stir in ¼ cup of cream cheese or heavy cream just before serving.

Spice It Up: Add a pinch of chili flakes or hot Italian sausage if you like heat.

Make Ahead Tip: Prepare the sauce the night before and refrigerate. In the morning, add to the crockpot and set it to cook while you’re at work.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Main Course
Cuisine: italian-american