Creamy Crock Pot Spaghetti

Who would have ever thought that spaghetti could get any easier? Spaghetti for many of us is that go to recipe when we don't want to cook anything, or we just don't have time. Somehow this recipe took that concept, and made it even better. Really the only part of this recipe that takes any time at all is cooking the meet. Then you throw everything in and you can continue on your merry way, not worrying about a thing. A few hours later you have the most delicious spaghetti ever! My husband went back for not just seconds but thirds. This recipe will definitely be appearing in our house again! I threw some pureed zucchini in with the sauce. It doesn't change the taste and you get some more  veggies in your meal! This recipe also makes a ton so I have left overs which I love taking to work.

Creamy Crock Pot Spaghetti

1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder or salt
3 jars 26 ounce pasta sauce
2 cups pureed zucchini (optional)
1 pound spaghetti noodles
1/2 cup Parmesan Cheese
4-8 ounces cream cheese
1-2 cups chicken broth

1. Cook/brown beef in a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.
2. Pour one jar of pasta sauce and pureed zucchini if using 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.
Makes 10-12 servings

Recipe Source: Picky Palate