Shared May 26, 2012
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…
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
