Slow Cooker Spaghetti Casserole Recipe

Slow cooker 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 a 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 a 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 the slow cooker and cook on a low-heat setting for 6 hours. Turn off the slow cooker, but keep the lid closed.

Cook noodles according to packing instructions. 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 the cheese mixture over the cooked spaghetti. Using a spatula, even the 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 the cheese melted.

More delicious slow cooker recipes are here, enjoy it!

Slow Cooker Spaghetti Casserole Recipe

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Ingredients

• 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

Method