Crockpot Spaghetti

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Crockpot Spaghetti Recipe

Shredded mozzarella is added to slow-cooked spaghetti that has been cooked with beef, marinara, onions, and a variety of seasonings and spices. A simple family-friendly comfort meal recipe that is always well-received!

Crockpot Spaghetti has all those classic Italian pasta flavors, except you barely have to lift a finger. It takes no time at all to whip up the sauce, assemble everything, and the crockpot takes it from there. 

All the traditional Italian pasta tastes are present in Crockpot Spaghetti, but there is very little effort required. Making the marinade and putting everything together takes no time at all; the crockpot takes care of the rest.
Due to the fact that the pasta cooks in the sauce, it takes on all of the flavors of the beef, marinara, herbs, and seasonings. The smoky, fire-roasted tomatoes we put there, along with generous amounts of shredded mozzarella and cheddar on top, elevate the sauce to a new level.

What you get is more of an incredibly cheesy, meaty spaghetti casserole — with no hot oven or a mountain of pots and pans to wash!

Try this with our Cucumber Tomato Avocado Salad

Prep Time: 30 minutes
Cook Time: 4 hours.
Total Time: 4 hours 30 minutes
Servings: 6 servings
Calories: 700kcal
Author: Catalina Castravet


  • 2 lbs. ground beef
  • 1 medium yellow onion (chopped)
  • 6 cloves garlic (minced)
  • 26 oz jar marinara sauce
  • 15 oz can fire-roasted diced tomatoes.
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth (or beef broth)
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon brown sugar
  • 8 oz dried spaghetti (broken into thirds)
  • 1 1/2 cups shredded mozzarella cheese.
  • 1 1/2 cups shredded cheddar cheese.


  • Fresh parsley (chopped)
  • Fresh basil (chopped)
  • Freshly grated Parmesan cheese


  • Heat a large skillet over medium-high heat and juts a bit of oil and once hot add the ground beef and onion, cook 5-7 minutes, until beef is browned, breaking it down with a wooden spoon. Frain the grease.
  • Add garlic and cook for 1-2 minutes.
  • Reduce heat to medium and add marinara sauce, diced tomatoes, tomato paste, broth, Italian seasoning, Worcestershire sauce, thyme, basil, oregano, salt, pepper, and brown sugar. Stir to combine.
  • Transfer the mixture into a lightly greased 6-quart slow cooker.
  • Top with the broken spaghetti and stir to combine.
  • Top with shredded cheese, cover, and cook on LOW for 4 hours.
  • Serve garnished with fresh parsley or basil and with a sprinkle of grated Parmesan cheese.


Calories: 700kcal | Carbohydrates: 45g | Protein: 47g | Fat: 48g | Saturated Fat: 22g | Trans Fat: 2g | Cholesterol: 159mg | Sodium: 1470mg | Potassium: 1240mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1190IU | Vitamin C: 20mg | Calcium: 450mg | Iron: 7mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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