Crockpot Spaghetti
Rich, slow-cooked meat sauce tossed with tender spaghetti, finished with plenty of freshly grated Parmesan – it’s hard to beat a slow cooker dinner this simple! The sauce simmers away in the crockpot for hours, giving the tomatoes time to mellow and all the flavors to come together, while the spaghetti is cooked fresh just before serving. This one’s just as good for a busy weeknight as it is for a Sunday afternoon when you’re feeding guests.
Love discovering new slow cooker ideas? SAME! I think you’ll also enjoy my crockpot lasagna soup, crockpot chicken tinga, crockpot Swedish meatballs, crockpot sloppy Joe meatloaf, crockpot hamburger helper, and crockpot Mexican beef enchilada casserole.
Test Kitchen Notes: I tested cooking the spaghetti in the slow cooker, but cooking it separately gave much better results every time. The pasta keeps its bite instead of becoming soft, and it does a better job of soaking up the finished sauce. I also found that browning the beef before slow cooking made a noticeable difference to the flavor, creating a deeper, richer sauce than simply adding the meat to the crockpot raw.
These are a few extra steps that take minimal time but really improve the finished dish, so I very highly recommend them!
Ingredients & Process Overview
- Ground beef – I use 85/15 ground beef for the best balance of flavor.
- Onion and garlic – The flavor base for the sauce.
- Marinara sauce and crushed tomatoes – Creates a rich, slow-cooked tomato sauce.
- Italian seasoning, brown sugar, cayenne, salt, pepper, and a bay leaf – Simple pantry staples that bring everything together.
- Spaghetti – Cooked separately and tossed with the finished sauce.
- Parmesan and fresh herbs – Optional, for serving.
We start by browning the ground beef, then add the onion and garlic until softened. Transfer everything to the slow cooker and stir in the marinara sauce, crushed tomatoes, and seasonings.
Let the sauce simmer until rich and flavorful, then cook the spaghetti until al dente. Toss it with the finished meat sauce just before serving and finish with plenty of freshly grated Parmesan and a sprinkle of fresh herbs, if you like.
Recipe Notes & Tips
- Cook the spaghetti separately. It’s tempting to add it straight to the slow cooker, but spaghetti quickly becomes soft and overcooked during long cooking. Cooking it separately and tossing it with the finished sauce gives you the best texture.
- Brown the beef first. This extra step adds much deeper flavor to the sauce and allows you to drain away excess fat before everything goes into the crockpot.
- Give the sauce time. One of the biggest benefits of slow cooking is that the tomatoes have time to mellow and the flavors blend together into a rich, balanced sauce.
- Cook the spaghetti until al dente. Since you’ll be tossing it with the hot sauce before serving, slightly firm pasta holds up much better than pasta that’s already fully soft.
- Taste before serving. Different brands of marinara sauce vary in sweetness and saltiness, so always give the sauce a final taste and adjust the seasoning if needed.
- Don’t forget the pasta water. Before draining the spaghetti, reserve a splash of the cooking water. If the sauce feels a little thick after adding the pasta, the starchy water helps loosen it while keeping everything silky and well coated.
- Fresh Parmesan makes a difference. Freshly grated Parmesan melts into the hot sauce much better than pre-grated varieties and adds plenty of savory flavor.
Storage, Freezing, & Reheating
Store leftover spaghetti in an airtight container in the refrigerator for up to 4 days.
For the best texture, freeze the meat sauce before adding the spaghetti. Let the sauce cool completely, then transfer it to a freezer-safe container or freezer bag and freeze for up to 3 months.
Reheat individual portions in the microwave until piping hot, stirring halfway through.
For larger portions, warm gently in a saucepan over medium-low heat, stirring occasionally. If the sauce has thickened, add a splash of water or reserved pasta water to loosen it.
The meat sauce can be made a day or two in advance and stored in the refrigerator. When you’re ready to serve, simply reheat the sauce, cook the spaghetti fresh, and toss everything together.
Serving Ideas
This crockpot spaghetti is a satisfying meal all on its own, but if you’d like to round it out, try adding garlic bread and a fresh green salad.
Crockpot Spaghetti
Ingredients
- 1½ lb 85/15 ground beef
- 1 medium onion diced
- 3 garlic cloves minced
- 2 (24-ounce) jars marinara or pasta sauce
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- Salt and black pepper to taste
- 1 lb dried spaghetti
- Freshly grated Parmesan cheese and chopped fresh parsley or basil for serving (optional)
Instructions
- Heat a large skillet over medium-high heat. Brown the ground beef, breaking it into crumbles as it cooks. Drain any excess grease if needed.
- Add the diced onion and garlic to the skillet and cook for 2 minutes, until softened and fragrant. Transfer everything to the slow cooker.
- Stir in the marinara sauce, crushed tomatoes, Italian seasoning, brown sugar, cayenne pepper, bay leaf, salt, and black pepper until well combined.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 15 minutes before serving, cook the spaghetti according to the package directions until al dente. Drain well.
- Remove the bay leaf, then toss the cooked spaghetti with the meat sauce until evenly coated.
- Serve with freshly grated Parmesan cheese and chopped fresh parsley or basil, if desired.
If you try this recipe, please do leave a review and rating below. It makes my day, and it also helps me to create more recipes that you’ll love making in your own kitchen!