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Easy Crockpot Spaghetti Recipe (Dump and Go Dinner)

Easy Crockpot Spaghetti Recipe (Dump and Go Dinner)

A hearty slow-cooker spaghetti made with browned ground beef or Italian sausage, tomato sauce, diced tomatoes, and dry pasta added near the end. It is a convenient family dinner with rich flavor and minimal hands-on preparation.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound Ground beef or Italian sausage
  • 1/2 medium Medium onion, diced
  • 1 teaspoon Minced garlic
Sauce and Seasonings
  • 24 ounces Spaghetti or marinara sauce
  • 14.5 ounces Diced tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 3 cups Water
Pasta and Toppings
  • 12 ounces Dry spaghetti, broken in half
  • As needed Grated Parmesan or shredded mozzarella

Method
 

Step-by-Step
  1. Brown the ground beef or Italian sausage with the diced onion in a skillet over medium heat until the meat is fully cooked and the onion is softened. Drain excess fat before transferring the meat mixture to the slow cooker.
  2. Add the browned meat and onion, minced garlic, jarred spaghetti or marinara sauce, undrained diced tomatoes, Italian seasoning, salt, black pepper, and water to the slow cooker. Stir thoroughly so the seasonings and liquids are evenly distributed.
  3. Cover and cook the sauce on LOW for about 6 hours, or on HIGH for about 3 to 4 hours. The meat should be fully cooked and the sauce hot before the pasta is added.
  4. Break the dry spaghetti in half and add it during the final 30 to 60 minutes of cooking. Push the noodles beneath the liquid and stir once or twice as they soften so they cook evenly.
  5. Continue cooking on HIGH until the spaghetti is tender, checking after about 30 minutes because slow cookers vary. Serve immediately with grated Parmesan or shredded mozzarella.

Notes

Browning the meat and onion first gives the sauce better flavor, removes excess grease, and creates a more pleasant texture. Do not add the dry spaghetti at the beginning of the long LOW cooking period, or the noodles may become mushy or stick together. Store leftovers covered in the refrigerator and reheat gently with a splash of water or sauce.