Slow Cooker Baked Spaghetti

Make a decadent pasta dish in your slow cooker. Baked spaghetti has a slow-simmered beef sauce layered with pasta and a cream cheese mozzarella layer.

This post sponsored by RAGU but all opinions are mine alone.

Do you have spaghetti weekly at your house? My family does, and it can get boring. This Slow Cooker Baked Spaghetti Casserole is a perfect way to make spaghetti night spectacular.

I remember my mom making spaghetti weekly, and she would simmer the pasta sauce and meat all-day on the stove top, walking by and stirring every so often.

With the slow cooker, ground beef and Ragu Homestyle sauce, I can get my mom’s simmered all day tasting sauce without having to stir until I’m ready to serve.

How I make this spaghetti dinner extra special is by making it a casserole by topping the slow-cooked sauce and noodles with a cream cheese and ricotta mixture, AND I add mozzarella cheese too!

 How to make Baked Spaghetti:

You will need these ingredients:

• Ragu Homestyle Pasta Sauce
• Ground beef
• White onion
• Garlic
• Salt
• Oregano
• Basil
• Spaghetti noodles
• Cream Cheese
• Ricotta
• More Salt
• Mozzarella Cheese

Directions:

1. Brown the meat in a skillet on the stove top. After the beef has started to brown add the onion and garlic and cook until the beef has no pink. Drain the fat.
2. Add the oregano, basil, and salt to the meat, stir.
3. Add the beef and sauce into the slow cooker.
4. Place the lid on the slow cooker and cook on low for 6 hours.
5. When the cooking time is up, prepare the spaghetti noodles as directed on the box. Drain and add the noodles to the sauce in the slow cooker. Stir.
6. In a small bowl combine the ricotta, cream cheese, and salt. Dollop this over the noodles in the slow cooker, then spread out evenly.
7. Sprinkle over the mozzarella cheese. Replace lid and cook for 20 minutes more on low.

What to serve this with:

• Garlic bread or breadsticks
• Fresh green salad and dressing

Which Ragu Homestyle sauce would you use for this recipe? I am going to try the roasted garlic sauce next time I make this, how good does that sound? The sauce hugs the pasta perfectly since it is thick. I hope you enjoy this meal as much as my family does! Have a great week!

More pasta recipes that are just as good as this one!

• Slow Cooker Pesto Mozzarella Pasta
• Slow Cooker Cajun Chicken Fettuccine
• Slow Cooker Mac and Cheese
• Slow Cooker Garlic Butter Chicken Pasta
• Slow Cooker Cheesy Chicken Penne

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Slow Cooker Baked Spaghetti

5 from 18 votes

Baked Spaghetti is a delicious cheesy casserole that will change the way you make spaghetti!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Baked Spaghetti

Prep Time: 25 minutes

Cook Time: 6 hours

Total Time: 6 hours 25 minutes

Servings: 8

Calories: 593kcal

Author: Sarah Olson

Equipment Needed:

• Slow Cooker- 6 quart or larger

Ingredients:

• 48 oz. RAGÚ® Pasta sauce
• 1 1/2 lbs. ground beef
• 1/2 cup diced white onion
• 1 minced garlic clove
• 1/4 tsp. salt
• 1 tsp.dried oregano
• 1 tsp. dried basil
• 1 lb. spaghetti noodles see below for cooking instructions, these don’t get cooked or added until after the sauce cooks for 6 hours

Cheese topping after sauce cooks:

• 4 ounces cream cheese 1/2 cup
• 1 cup ricotta
• 1/4 tsp. salt
• 2 cups shredded mozzarella cheese

US Customary – Metric

Instructions:

• 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, oregano and basil and stir. Pour the meat onto the sauce in the slow cooker and stir.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• 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.
• Drain the noodles and add them to the meat sauce in the slow cooker. Stir, then flatten the noodles in an even layer.
• In a small bowl combine the cream cheese, ricotta and salt. The cream cheese will be in small chunks, but that is fine.
• Dollop the cream cheese/ricotta mixture over the spaghetti, then use a spatula to even it out over the spaghetti. Add the mozzarella cheese.
• Cover and cook for an extra 20 minutes on LOW.
• Serve and enjoy!

Recipe Notes:

Nutritional Values are approximate. If you require a special diet, please use your own calculations. The values below are for 1/5 of the recipe.

Nutrition:

Calories: 593kcal | Carbohydrates: 55g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 109mg | Sodium: 1318mg | Potassium: 1066mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1255IU | Vitamin C: 12.8mg | Calcium: 281mg | Iron: 5.3mg

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This post sponsored by RAGU but all opinions are mine alone.