This cozy Crockpot Spaghetti Casserole turns weeknight pasta into a no-fuss, family-style comfort meal. Everything cooks together right in your slow cooker sauce, meat, and pasta so you get all the flavor of baked spaghetti without heating up the oven. Cheesy, hearty, and hands-off, it’s perfect for busy days or casual entertaining.
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (15 oz) diced tomatoes, undrained
- 8 ounces uncooked spaghetti
- 2 cups water
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- In a skillet over medium heat, brown the ground beef or turkey with the chopped onion and minced garlic until the meat is cooked through, 6–8 minutes. Drain any excess fat.
- Transfer the cooked meat mixture to a large crockpot. Add the marinara sauce, diced tomatoes with their juices, water, Italian seasoning, salt, and pepper. Stir well to combine.
- Break the uncooked spaghetti in half and add it to the crockpot, pushing the noodles down into the sauce. Make sure the pasta is fully submerged in the liquid so it cooks evenly.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the spaghetti is tender and the sauce is thick and bubbly. Stir once or twice during cooking, if possible, to prevent sticking.
- About 15 minutes before serving, sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover and cook just until the cheese is melted and gooey.
- Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil, if desired, and serve warm straight from the crockpot.
Variation
- Swap the meat: Use Italian sausage (mild or hot), a mix of beef and pork, or plant-based crumbles for a meatless version.
- Veggie-loaded: Stir in 1–2 cups of chopped vegetables (bell peppers, mushrooms, zucchini, or spinach) with the sauce for extra flavor and nutrition.
- Extra-cheesy bake: After slow cooking, transfer to a baking dish, top with extra mozzarella and Parmesan, and broil for 3–5 minutes until browned and bubbly.
Cooking Notes
- Slow cookers vary, so start checking the pasta for doneness about 30 minutes before the minimum cook time is up.
- Make sure the pasta is well submerged in liquid; exposed noodles may cook unevenly or become dry.
- If using high-fat ground meat, drain very well or blot with paper towels to avoid excess grease in the sauce.
Serving Suggestions
- Serve with a crisp green salad dressed with Italian or balsamic vinaigrette to balance the richness.
- Add warm garlic bread or breadsticks on the side to soak up the extra sauce and cheese.
- Pair with steamed or roasted vegetables (like broccoli or green beans) for a complete, family-friendly plate.
Tips
- Spray the crockpot insert lightly with cooking spray for easier cleanup and to help prevent sticking.
- Prep the meat mixture the night before, store it in the fridge, and simply dump and go in the morning.
- For freezer prep, brown the meat with onions and garlic, mix with sauces and seasonings, freeze, then thaw and cook with fresh pasta and water.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
- Total Time: 4–5 hours
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 680 mg
Frequently Asked Questions
- Can I use other types of pasta instead of spaghetti?
Yes, you can use similar-size pasta like linguine or fettuccine. Short shapes (like penne) work too, but you may need a bit more liquid and a slightly longer cook time. - Can I cook this on HIGH the whole time?
Yes. Cook on HIGH for about 2–3 hours, checking the pasta for tenderness after 2 hours. Stir occasionally to prevent sticking. - How do I keep the pasta from getting mushy?
Avoid overcooking, stir once or twice during cooking, and start testing for doneness 30 minutes before the minimum cook time ends. - Can I make this ahead of time?
You can cook it, cool it, and refrigerate for up to 3 days. Reheat gently in the crockpot or in a covered baking dish with a splash of water or broth.
Conclusion
This Crockpot Spaghetti Casserole delivers everything you love about baked pasta with almost no effort. Toss the ingredients into your slow cooker, let them simmer into a rich, hearty sauce, then finish with a melty blanket of cheese. It’s a cozy, crowd-pleasing dinner that’s weeknight easy yet special enough for casual company.
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Crockpot Spaghetti Casserole
- Total Time: 4–5 hours
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This cozy Crockpot Spaghetti Casserole turns weeknight pasta into a no-fuss, family-style comfort meal. Everything cooks together right in your slow cooker sauce, meat, and pasta so you get all the flavor of baked spaghetti without heating up the oven. Cheesy, hearty, and hands-off, it’s perfect for busy days or casual entertaining.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (15 oz) diced tomatoes, undrained
- 8 ounces uncooked spaghetti
- 2 cups water
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- In a skillet over medium heat, brown the ground beef or turkey with the chopped onion and minced garlic until the meat is cooked through, 6–8 minutes. Drain any excess fat.
- Transfer the cooked meat mixture to a large crockpot. Add the marinara sauce, diced tomatoes with their juices, water, Italian seasoning, salt, and pepper. Stir well to combine.
- Break the uncooked spaghetti in half and add it to the crockpot, pushing the noodles down into the sauce. Make sure the pasta is fully submerged in the liquid so it cooks evenly.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the spaghetti is tender and the sauce is thick and bubbly. Stir once or twice during cooking, if possible, to prevent sticking.
- About 15 minutes before serving, sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover and cook just until the cheese is melted and gooey.
- Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil, if desired, and serve warm straight from the crockpot.
Notes
- Use a lean ground meat (90% or leaner) to keep the casserole from becoming greasy in the crockpot.
- If the sauce looks too thick near the end of cooking, stir in a splash of water or broth until it reaches your desired consistency.
- For a little heat, add red pepper flakes or a pinch of cayenne along with the Italian seasoning.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
- Category: Dinner, Casserole, Pasta
- Method: Slow Cooker, Crockpot
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g (approx.)
- Sodium: 680 mg (approx.)
- Fat: 15 g (approx.)
- Saturated Fat: 7 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: crockpot spaghetti casserole, slow cooker spaghetti, easy pasta casserole, weeknight dinner, one-pot meal