A hearty, comforting dish that combines tender spaghetti, savory meat sauce, and melty cheese—all cooked effortlessly in the slow cooker. It’s perfect for busy days when I want a satisfying meal with minimal hands-on time.

Why You’ll Love This Recipe

I adore how everything comes together in the slow cooker with little fuss. I simply toss in the ingredients, set the timer, and let it cook while I go about my day. It delivers a rich, flavorful dinner that feels homemade, but without the active cooking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

uncooked spaghetti, broken in half
ground beef (or Italian sausage)
onion, chopped
garlic, minced
tomato sauce
diced tomatoes (canned)
beef broth (or water)
Italian seasoning
salt
black pepper
shredded mozzarella cheese
grated Parmesan cheese
optional: red pepper flakes or chopped bell pepper

directions

I brown the ground beef (or sausage) in a skillet over medium heat, then drain excess fat.
I add the chopped onion and garlic to the skillet and sauté until softened.
I transfer the meat mixture to the slow cooker and stir in tomato sauce, diced tomatoes, broth, Italian seasoning, salt, pepper, and any optional add-ins.
I break the uncooked spaghetti in half and press them into the sauce, stirring gently to help them submerge.
I cover the slow cooker and cook on low for 2–3 hours or on high for 1–1½ hours, until the pasta is tender and sauce has thickened.
About 15 minutes before serving, I sprinkle shredded mozzarella and Parmesan over the top, cover again, and let the cheese melt.
I stir everything gently just before serving to create cheesy, saucy strands of spaghetti.

Servings and timing

Servings: serves 6–8 as a complete meal
Prep time: about 15 minutes
Cook time: 2–3 hours on low (or 1–1½ hours on high)
Total time: around 2¾–3¼ hours

Variations

I swap ground beef for Italian sausage, turkey, or a plant-based alternative.
For extra veggies, I stir in chopped bell peppers, mushrooms, or zucchini with the meat.
I sometimes swirl in a spoonful of ricotta or cream cheese before melting to make it extra creamy.
I add a sprinkle of red pepper flakes for heat, or fresh basil for brightness.
I use gluten-free or whole-wheat spaghetti to suit dietary needs.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I microwave individual portions until warmed through, or reheat gently in a saucepan over low heat with a splash of broth to refresh the sauce and prevent it from drying out. It also holds well in the freezer for up to 2 months—then I thaw overnight before reheating.

FAQs

1. Can I use fresh pasta instead of dried spaghetti?

I haven’t tried fresh pasta in this recipe—it’s much more delicate and could break down during the long cook. I stick with dried for best results.

2. Do I need to pre-cook the pasta?

No, the spaghetti cooks right in the sauce. Breaking it in half helps it submerge fully and cook evenly.

3. Can I prepare this ahead and freeze it before cooking?

Yes, I assemble everything in a freezer-safe container (minus cheese), freeze it, then thaw before cooking and add cheese at the end.

4. Is this suitable for a slow cooker liner?

Definitely. I use a liner for easy cleanup—just line, add ingredients, and toss it when done.

5. My sauce is too thin—what do I do?

If it’s too watery, I leave the lid ajar for the last 15–20 minutes or switch to high to let some liquid evaporate. A sprinkle of extra cheese helps thicken it too.

Conclusion

I find Slow Cooker Spaghetti Casserole to be a comforting, hands-off meal that brings cheesy, saucy spaghetti to the dinner table with very little effort. It’s flexible, family-friendly, and always hits the spot when I want warmth and flavor without fuss.