Best Creamy Crock Pot Spaghetti For A Crowd Recipes

CREAMY CROCK POT SPAGHETTI

Steps:

• Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.
• Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours.
• After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.

CROCK POT SPAGHETTI

Steps:

• Pour the jar of spaghetti sauce into the bottom of the slow cooker and spread evenly.
• Nestle the meatballs down into the spaghetti sauce. They do not need to be thawed.
• Pour 3 cups of water over the meatballs and sauce.
• Drizzle olive oil over the water so that it coats the surface.
• Submerge the spaghetti noodles into the water - you want them to go through the oil on top of the liquid to help coat them and prevent them from sticking to each other. Be sure that the noodles are completely submerged under the liquid.
• Sprinkle fresh herbs (you can use dried herbs if desired - about 1 tablespoon) over the contents.
• Cover with a lid and cook on LOW for 2-3 hours, stirring occasionally to make sure the noodles are separated and under the liquid.
• Spaghetti is done when the noodles are al dente and the excess water has been absorbed. You may turn the slow cooker to the high setting for 15-20 minutes to speed up the absorption and evaporation of the water.
• Stir everything together and serve immediately.