This easy Crock Pot Spaghetti is the ultimate set-it-and-forget-it dinner the whole family will go crazy for. A rich, meaty tomato sauce slow cooks all day long and comes out absolutely loaded with flavor — then you just toss in your spaghetti noodles right at the end!
A Deliciously Easy Spaghetti Recipe
If there is one dinner that my family requests on repeat, it is spaghetti. And honestly? I am not complaining one bit. This slow cooker version is one of those recipes that I keep coming back to because it is so simple to pull together and the flavor is just outstanding. You throw everything into the crock pot in the morning, go about your day, and come home to a dinner that smells incredible. Serve it up with some Garlic Bread and a simple side salad and you have a complete meal that everyone at the table will love — even the picky eaters!
I love making a big batch of this because the leftovers are just as good the next day for lunch. The sauce gets even richer overnight, which I am not complaining about at all. This one is right up there with my Baked Spaghetti as a true comfort food classic in our house.
“I made this on a Sunday and it was absolutely perfect. The sauce was so rich and thick — my husband said it was the best spaghetti he’s ever had! I’ll definitely be making this on a regular rotation. Everyone asked for the recipe!” – Donna
Frequently Asked Questions
Can I put dry spaghetti noodles directly in the crock pot?
I don’t recommend cooking the noodles in the slow cooker from the very beginning — they tend to get mushy and overcooked. Instead, stir the dry or broken spaghetti noodles in during the last 20-30 minutes of cooking with the lid on. They absorb all that incredible sauce flavor and come out perfectly. Or you can cook them separately on the stovetop and serve the sauce right on top — either way works great!
Can I use Italian sausage instead of ground beef?
Absolutely! Ground Italian sausage gives this dish a really wonderful, bold flavor. You can use sweet or hot Italian sausage depending on your family’s preference. You could also do half ground beef and half Italian sausage — that is actually my personal favorite combination for the most flavor.
Can I make this ahead of time?
Yes! The sauce itself can be made ahead of time and stored in a covered container in the refrigerator for up to 3 days. You can also freeze just the sauce (without the noodles) for up to 3 months. Just cook your spaghetti fresh when you’re ready to serve and pour the reheated sauce right over the top.
What if I want to use my own homemade sauce?
Go for it! If you have a favorite Homemade Marinara Sauce, you can absolutely use that in place of jarred sauce. Just use the same amount called for in the recipe and you are all set.
Can I cook this on high instead of low?
I really recommend cooking this on low for the best flavor. Low and slow gives all those ingredients time to really come together and develop a deep, rich sauce. If you are short on time, you can cook on high for about 2-3 hours, but the flavor won’t be quite as developed.
How do I store leftover Crock Pot Spaghetti?
Allow the spaghetti to cool completely, then transfer to an airtight container and store in the refrigerator for up to 3 days. If you plan on having a lot of leftovers, I actually recommend storing the sauce and noodles separately so the noodles don’t absorb all the sauce and get too soft overnight.
Can this be frozen?
The meat sauce freezes beautifully for up to 3 months. Store it in a freezer-safe container and make sure it’s completely cooled before freezing. I don’t recommend freezing it with the cooked noodles already mixed in — just freeze the sauce and cook fresh noodles when you’re ready to eat.
Ingredients Needed
(See Recipe Card Below for the Full Recipe)
- ground beef – an 85/15 blend is my go-to here because the fat adds great flavor to the sauce. You could also use ground Italian sausage, ground pork, or ground turkey if that is what you prefer.
- spaghetti sauce – use your absolute favorite jarred pasta sauce here. I really love Rao’s when I can find it on sale — it is so good and makes the whole dish taste homemade. Or you can make your own Homemade Marinara Sauce if you’d like!
- diced tomatoes – adds a little extra body and texture to the sauce. I use the plain variety but you could use Italian-seasoned or fire-roasted for extra flavor.
- tomato paste – this is the secret ingredient that really thickens up the sauce and gives it that rich, deep tomato flavor.
- onion – yellow or white onion both work great here. If you like bell peppers, you can toss those in at the same time.
- garlic – freshly minced garlic is wonderful here but the jarred stuff works just as well and is so much easier on a busy weeknight.
- Italian seasoning, oregano and garlic powder – a simple but really solid seasoning combo that makes the sauce taste like it has been simmering all day (because it has!)
- beef broth – helps keep the sauce from getting too thick in the slow cooker and adds a nice depth of flavor. Use low or no sodium if you are watching your salt intake.
- sugar – just a small pinch helps cut through the acidity of the tomatoes and balances out the whole sauce.
- spaghetti noodles – you can break them in half and add them directly to the crock pot in the last 20-30 minutes or cook them separately on the stovetop. Both methods work great.
- Parmesan cheese – for serving! Freshly grated is always best but the pre-shredded kind works just fine too.
How to Make Crock Pot Spaghetti
In a large skillet over medium-high heat, brown your ground beef along with the diced onion until the meat is thoroughly cooked and the onion is softened. Drain any excess grease from the pan. I like to leave some good-sized chunks of ground beef rather than breaking it up too fine — it gives the sauce a really hearty, satisfying texture.
Transfer the browned meat and onion mixture into the bottom of your slow cooker. Add in your minced garlic right on top of the meat.
Pour in your jarred spaghetti sauce, diced tomatoes (undrained), tomato paste and beef broth. Add the Italian seasoning, oregano, garlic powder, a pinch of sugar, and salt and pepper to taste. Give everything a really good stir until it is all combined and the tomato paste is fully incorporated into the sauce.
Cover and cook on low for 5-6 hours. About 20-30 minutes before you are ready to serve, break your spaghetti noodles in half and push them down into the sauce. Make sure they are mostly submerged. Cover and continue cooking on low for 20-30 minutes, stirring once or twice, until the noodles are cooked through and tender. Keep an eye on them because you don’t want them to get mushy.
Serve immediately topped with plenty of freshly grated Parmesan cheese and some warm Garlic Bread on the side!
Pro Tips for the Best Crock Pot Spaghetti
- Don’t skip browning the meat. I know it is tempting to just throw everything in raw, but taking the extra few minutes to brown your ground beef first makes a huge difference in the flavor of your final sauce. It also lets you drain that excess grease so your sauce isn’t greasy.
- Keep an eye on the noodles. Noodles in a slow cooker can go from perfectly cooked to mushy pretty quickly. Start checking them at the 20-minute mark and pull them when they are just al dente since they will continue to absorb sauce even after you turn the crock pot off.
- Prefer separate noodles? If you don’t want to deal with timing the noodles in the slow cooker, just cook them separately on the stovetop according to package directions and serve the sauce right over the top. The sauce is the star of the show here anyway!
- Taste and adjust the seasoning. Before you put the lid on and walk away, give the sauce a good taste. Every jarred sauce is a little different, so you may want to add a bit more Italian seasoning, a pinch more sugar, or a little extra salt and pepper to make it taste just the way you like it.
- Use a 6-quart slow cooker. This recipe fills up a crock pot pretty well, especially once you add the noodles. A 6-quart oval slow cooker works best here to give everything enough room.
What to Serve with Crock Pot Spaghetti
This dish is a complete meal on its own but I always love rounding it out with a couple of simple sides. Here are a few of my favorites:
- Garlic Bread or Garlic Breadsticks
- A simple Caesar Salad or garden salad
- Roasted or steamed broccoli
- Italian Green Beans
- Butter Swim Biscuits
More Easy Pasta Recipes You’ll Love
Crock Pot Spaghetti
Ingredients
Method
- In a large skillet over medium-high heat, brown 1½ lbs ground beef together with the diced onion until the meat is thoroughly cooked and no longer pink. Drain any excess grease from the pan.
- Transfer the browned ground beef and onion into the bottom of a 6-quart slow cooker. Add the 3 cloves of minced garlic on top of the meat mixture.
- Pour in the 24 oz jar of spaghetti sauce, the 14.5 oz can of undrained diced tomatoes, 2 tablespoons of tomato paste, and 1 cup of beef broth. Stir everything together until the tomato paste is fully incorporated into the sauce.
- Add the 1½ teaspoons Italian seasoning, ½ teaspoon oregano, ½ teaspoon garlic powder, 1 teaspoon sugar, ½ teaspoon salt, and ½ teaspoon black pepper. Give the sauce one more good stir. Cover and cook on LOW for 5-6 hours.
- About 20-30 minutes before serving, break the 12 oz of dry spaghetti noodles in half and push them down into the sauce, making sure they are mostly submerged. Cover and continue cooking on LOW for 20-30 minutes, stirring once halfway through, until noodles are just tender and cooked through.
- Serve immediately topped with freshly grated Parmesan cheese and your favorite sides. Enjoy!
