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slow cooker baked spaghetti


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Prep Time: 25 minutes

Cook Time: 360 minutes

Total: 385 minutes

Servings: 8


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Step 1

Pour the jars of sauce in to the slow cooker. In a large skillet set over medium-high heat, brown the meat and onions together. After the meat is browned add the garlic, cook for a minute a longer. Drain the fat. Add the salt, pepper, oregano and basil and stir. Pour the meat onto the sauce in the slow cooker and stir.

Step 2

Cover and cook on LOW for 6 hours without opening the lid during the cooking time.

Step 3

After the cooking time is up, cook the noodles as directed on the package in boiling water on the stove-top. I cooked my noodles for exactly 8 minutes after adding them to the boiling water. The noodles will cook a bit more after adding them to the slow cooker.

Step 4

Drain the noodles and add them to the meat sauce in the slow cooker. Stir, then flatten the noodles in an even layer.

Step 5

In a small bowl combine the cream cheese, ricotta and salt. The cream cheese will be in small chunks, but that is fine.

Step 6

Dollop the cream cheese/ricotta mixture over the spaghetti, then use a spatula to even it out over the spaghetti. Add the mozzarella cheese.

Step 7

Cover and cook for an extra 20 minutes on LOW.

Step 8

Serve and enjoy!

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