Creamy Crock Pot Spaghetti for a Crowd

READY IN: 4hrs 20mins
SERVES: 8-10




  • Coat the bottom of a large pan over medium heat with canola oil. Add ground beef (or turkey or sausage) and brown with onion, garlic, salt, black pepper. Drain.
  • Spray the bottom of the slow cooker. Add 1/2 of the first jar of sauce then the browned meat.
  • Add the second half of the first jar of sauce. Add the spaghetti. I break it in half to fit in my slow cooker.
  • Add a jar full of water and then the second jar of sauce.
  • Cut half of the butter into chunks and sprinkle it on top of the sauce.
  • Pour half of the heavy cream on the sauce, sprinkle half the parmesan cheese on top.
  • Add half of the dried italian seasoning.
  • Put the lid on the slow cooker and cook on high for 3 hours.
  • After 3 hours (or less 2-1/2 is ok too) check the pasta. It will be clumped together and chewy. Mix the pasta and the sauce together to bring the uncooked noodles closer to the top. Try not to dig too deep into the meat, but it's ok if you do.
  • Add the last jar of sauce and half a jar of water. This is where you have to judge how done the pasta is and how much more time it will need to cook. Add the remaining parmesan cheese, heavy cream, and butter to the sauce. Replace the lid and cook for another hour or until the pasta is just done.
  • Stir everything completely together and serve.