Slow-Cooker Spaghetti with Savory Meat Sauce

A Family Favorite

Spaghetti nights are a crowd-pleaser—whether it’s a twist like Mexican spaghetti or a creamy chicken version, a bowl of pasta with a homemade sauce is hard to beat. This crockpot spaghetti gives you all the comfort of spaghetti and meat sauce with the ease of slow cooking. Brown the meat briefly for flavor, then let the slow cooker meld the sauce and pasta into a rich, hearty meal the whole family will devour.

If you like cheese on your pasta, go ahead and add it — the melted mozzarella makes the dish irresistible.

Homemade Crockpot Spaghetti

Easy (no boiling noodles!). Aside from browning the meat, this recipe mostly requires assembling the ingredients in the slow cooker. The dry spaghetti cooks directly in the sauce, so you don’t need a separate pot or colander. As the pasta cooks it releases starch that thickens the sauce slightly, creating a tender, flavorful dish with a rich texture.

Family-friendly. This simple, economical recipe is great for busy households and picky eaters alike. It makes a large batch that feeds a crowd and stretches well with a green salad and some garlic bread.

Ingredient Notes

• Ground meat: Use lean ground beef or turkey depending on preference.
• Onion: A yellow cooking onion works well; chop it finely so it softens during cooking.
• Garlic: Fresh garlic adds flavor—reduce if you prefer a milder taste.
• Broth: Low-sodium chicken or beef broth gives the sauce depth. Water will work but is less flavorful.
• Crushed tomatoes: A 28 oz. can provides a smooth, saucy base. No-salt-added versions lower sodium.
• Diced tomatoes: A 14 oz. can adds pleasant texture to the sauce.
• Tomato paste: Boosts umami and richness.
• Seasonings: Dried oregano, basil, thyme, salt, pepper, and a bay leaf create classic Italian flavor. Add fresh basil near the end, if available.
• Uncooked spaghetti: Use regular spaghetti (not angel hair or extra-thick varieties) so it cooks evenly in the crockpot.
• Mozzarella cheese: Optional, but it melts beautifully if you want a cheesy finish. Parmesan or Romano are good alternatives.
• Fresh herbs: Basil or parsley brighten the finished dish.

How to make Crockpot Spaghetti

Sauté the meat and aromatics. In a skillet over medium-high heat, brown the ground beef or turkey with the chopped onion, breaking up the meat until cooked through (about 10 minutes). Add the minced garlic and cook an additional minute.

Combine in the crockpot. Lightly spray the slow cooker with nonstick spray. Transfer the cooked meat, onion, and garlic to the crockpot. Stir in the broth, crushed tomatoes, diced tomatoes (undrained), tomato paste, dried oregano, dried basil, dried thyme, salt, pepper, and a bay leaf. The mixture will look thin at first—that’s okay because the pasta will absorb the liquid as it cooks.

Add the spaghetti. Nestle one 16-ounce package of uncooked spaghetti into the sauce, breaking the strands in half if needed. Press the pasta gently so it is submerged and coated with sauce; if strands are left dry or clumped, they may not cook evenly.

Slow cook. Cover and cook on low for about 4 hours or on high for 2 hours. If you’re home, stir once or twice during cooking to help separate the pasta and ensure even cooking.

Add cheese (optional). Remove and discard the bay leaf, taste and adjust seasoning, and stir to separate any stuck strands. Sprinkle shredded mozzarella over the top if desired, cover, and cook 30 more minutes on low until the cheese melts.

Serve. Spoon generous portions onto plates and garnish with chopped fresh basil or parsley. Offer grated Parmesan at the table if you like.

Tips and Variations

• Shortcut: Substitute a 28 oz. jar of your favorite pasta sauce for the crushed tomatoes and dried herbs to save time. Keep the diced tomatoes and broth.
• Stir halfway: Stirring once during cooking helps prevent clumping and cooks the pasta more evenly.
• Make it vegetarian: Use vegetable broth and plant-based ground meat, or replace the meat with finely chopped mushrooms and bell peppers sautéed with the onions.
• Soften acidity: For a sweeter, milder sauce, add a little brown sugar or finely grated carrot cooked with the onions.
• Stovetop alternative: If you prefer, a one-pan spaghetti method cooks faster on the stovetop and still delivers great flavor.

Storing & Reheating Leftovers

Refrigerate/Freeze: Keep leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion into freezer-safe containers or bags and thaw in the refrigerator before reheating.

Reheat: Reheat single servings in the microwave or larger portions on the stovetop over medium-low heat. If the pasta looks dry, add a splash of water or broth because pasta continues to absorb liquid after cooking.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Check out a weekly plan for simple, wholesome dinners and a categorized grocery list.

More Crockpot Recipes

Crockpot BBQ Chicken

Slow Cooker Beef Marsala Stew

Crockpot Cheesy Potatoes

Whole Chicken in the Crockpot

Recipe

Crockpot Spaghetti

3.67 from 3 votes

Pin
Print

Crockpot spaghetti is hearty and filling, with a meaty tomato sauce, plenty of cheese, and fresh herbs for a satisfying family meal.

Ingredients 

• 16 ounces lean ground beef or turkey
• 1 cup finely chopped onion (about 1 medium yellow onion)
• 3 cloves garlic, minced
• 2 cups low-sodium chicken or beef broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (14 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon coarse ground black pepper, or to taste
• 1 bay leaf
• 1 pkg. (16 ounces) uncooked spaghetti
• 1 cup shredded mozzarella cheese, optional
• fresh basil or parsley, chopped (for garnish, optional)

Instructions 

• Spray the crockpot with nonstick cooking spray.
• In a skillet over medium heat, cook the ground beef or turkey with the chopped onion, breaking up the meat, until browned and cooked through, about 10 minutes. Add the minced garlic and cook 1 more minute.
• Transfer the cooked meat, onion, and garlic to the crockpot.
• Add the broth, crushed tomatoes, diced tomatoes (undrained), tomato paste, dried oregano, dried basil, dried thyme, salt, pepper, and the bay leaf. Stir to combine.
• Nestle the uncooked spaghetti into the sauce, breaking it if necessary so the strands are submerged and coated with sauce.
• Cover and cook on low for 4 hours or on high for 2 hours, stirring once halfway through if possible.
• Discard the bay leaf, taste and adjust seasoning, and stir to separate any stuck pasta.
• If using, sprinkle mozzarella over the top, cover, and cook 30 more minutes on low until the cheese is melted.
• Serve garnished with chopped fresh basil or parsley, and offer grated Parmesan if desired.

Notes

• Reduce sodium: Use no-salt-added canned tomatoes to cut sodium.
• Sweeter sauce: Add brown sugar or finely grated carrot for a milder, sweeter sauce.
• Shortcut: Swap in a 28 oz. jar of pasta sauce for the crushed tomatoes and dried herbs; still include the diced tomatoes and broth.
• Cooking tip: Stirring halfway through cooking helps prevent the pasta from clumping and ensures even cooking.

Video

Nutrition

Serving: 2cups, Calories: 556kcal

Nutrition information is an approximation.

Did You Make This?Share a comment and rating below — I love hearing what you think!