Crock pot Spaghetti Casserole Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 40 mins
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Servings
9
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Calories
562 kcal
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Course
Main Course
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Cuisine
Italian
Crock pot Spaghetti Casserole Recipe
Description
The recipe starts by layering raw ground beef, chopped onions, garlic, crushed and diced tomatoes, beef broth, and Italian seasoning in a crock pot. Cooking on low allows the flavors to meld and the beef to cook thoroughly without browning first optionally. After four hours, the mixture is broken up and dried broken spaghetti added. Cooking on high softens the pasta within 30 minutes.
Once the pasta is tender, a layer of shredded mozzarella melts on top under the covered crock pot lid, adding a creamy texture. Serving with freshly grated parmesan cheese and chopped parsley brightens the rich casserole.
If using higher-fat ground beef, browning it first and draining excess fat is recommended to reduce grease. This one-pot method simplifies a classic spaghetti bake without boiling pasta separately and finishes with a gooey cheese topping.
Ingredients
- 2 lbs ground beef lean (90/10)
- 1/2 yellow onion chopped
- 2 tablespoons garlic minced
- 1 crushed tomatoes 28-ounce canned
- 1 diced tomatoes 15 oz can
- 1 cup beef broth
- 1 tablespoon Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 16 oz pasta broken into thirds, dried spaghetti
- 2 cups mozzarella cheese shredded
- parsley fresh, for garnish
- Parmesan Cheese for garnish, freshly grated
Instructions
- Place ground beef (not browned) in the crock pot with the onion, garlic, crushed tomatoes, diced tomatoes, Italian Seasoning, salt, and pepper and the beef broth.
- Cover and cook on low for 4 hours.
- Remove the lid and break apart the beef until it is crumbled.
- Stir in the broken spaghetti pieces.
- Cover and turn to high.
- Cook on high for 30 minutes or until pasta is soft.
- Spread the mozzarella cheese on top. Cover and allow it to melt.
- Serve wth fresh parmesan and parsley on top.
Notes
- Use lean ground beef (90/10) to limit excess fat; brown and drain if using higher-fat beef.
- Cook the beef and tomato mixture in the crock pot on low for 4 hours, then add broken dry spaghetti and cook on high.
- Top with shredded mozzarella to melt before serving for a cheesy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 91mg | 30% |
| Sodium | 707mg | 29% |
| Potassium | 781mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 211mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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