Slow Cooker Creamy Spaghetti Casserole Recipe2020-08-01
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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This information is per serving.
Slow cooker creamy spaghetti casserole recipe. This is an excellent Italian spaghetti recipe. Pasta with herbs and marinara sauce cooked in a slow cooker.
You may also like Baked Spaghetti Recipe:
Slow Cooker Baked Spaghetti Recipe
Cooked noodles with Ragu Homestyle sauce, ground beef, herbs, and cheese cooked in 6-quart (6 l) slow cooker.
Ingredients: 2 (24oz (720 ml) each) jars RAGÚ® Homestyle Thick & Hearty Traditional Sauce, 1½ pounds (720 g) ground lean beef, 1/2 cup (125 ml) diced white onion, 1 garlic clove, peeled and minced, 1/4 teaspoon salt, 1 teaspoon each: dried oregano and basil, 1 pound (480 g) uncooked spaghetti noodles, For Topping: 1/2 cup (125 ml) cream cheese, 1 cup (250 ml) ricotta cheese, 1/4 teaspoon salt, 2 cups (500 ml) shredded Mozzarella cheese
Instructions: Pour Ragu into the slow cooker. Heat olive oil in a large nonstick skillet over medium-high heat. Add ground beef and diced white onion and cook, stirring occasionally, until meat is browned. Stir in minced garlic and continue cooking for further 1 minute.
Remove the skillet from the heat and drain the fat. Pour the meat mixture over the ragu in the slow cooker. Mix well.
Cover slow cooker and cook on low-heat setting for 6 hours. Turn off slow cooker, but keep the lid closed.
Cook noodles according to packing instruction. Drain, using a colander, then add them to meaty sauce in the slow cooker. Stir well, then flatten noodles in an even layer.
In a small mixing bowl, combine cream cheese, ricotta, and salt. Beat well. Pour cheese mixture over the cooked spaghetti. Using a spatula, even cheese mixture out over spaghetti. Top with shredded Mozzarella cheese. Cover the cooker and cook on low-heat setting for a further 20 minutes or until cheese melted.
More delicious slow cooker recipes are here, enjoy it!
Slow Cooker Creamy Spaghetti Casserole Recipe
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- 2 pounds (960 g) ground beef
- 1 medium yellow onion, peeled and chopped
- 5-7 cloves garlic, peeled and minced
- 26 oz (780 ml) jar marinara sauce
- 1/2 cup (125 ml) water
- 1 teaspoon dried Italian seasoning
- 2 teaspoons balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- granulated sugar
- 1/2 pound (240 g) dried spaghetti, broken into thirds
- 2 cups shredded mozzarella cheese
- minced fresh parsley for garnish
Heat olive in a large nonstick skillet over medium-high heat. Add ground beef and chopped yellow onion and cook, stirring occasionally, until meat is cooked through. Drain the meat mixture and return to the skillet.
Reduce heat to low, the stir in garlic and continue cooking for a further 1-2 minutes. Add remaining ingredients, except pasta, parsley, basil, and cheese. Stir well.
Pour meaty mixture into greased slow cooker. Top with spaghetti and stir well to combine. Sprinkle with shredded mozzarella cheese.
Cover slow cooker and cook on low-heat setting for 4 hours.
Turn off slow cooker and open the lid. Serve creamy spaghetti casserole garnished with fresh parsley and basil. Serve hot.