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Slow Cooker Baked Spaghetti

Slow Cooker Baked Spaghetti

Author: Heidi Boortz
Servings : 6


  • 2 jars marinara no sugar listed ingredients, 24 oz each
  • 1 lb ground beef 90% lean or leaner
  • 1 bag frozen diced bell peppers
  • 1/2 cup frozen diced onions
  • 1 Tbsp bottled minced garlic
  • 1/2 tsp salt divided
  • 1 tsp oregano
  • 1 tsp dried basil or fresh
  • 1 lb 100% whole grain spaghetti noodles
  • 2 cups spinach chopped, optional, for garnish
  • 4 oz cream cheese
  • 1 cup ricotta cheese
  • 2 cups mozzarella grated
  • 3 Tbsp fresh basil thinly sliced into ribbons


  • Add pasta sauce, meat, bell peppers, onions, garlic, salt, oregano, and basil to slow cooker. Stir well. Cook on low 5 hours. Add noodles and spinach and 2 cups water to slow cooker. Stir well and assure all pasta is covered. Cook on high 30-40 min., or until noodles are cooked.
  • In a blender, combine cream cheese, ricotta cheese, and salt. Drop by spoonfuls over the spaghetti. Spread in an even layer on top of pasta mixture. Top with mozzarella. Replace lid. Cook on low 20 min or on high 10 min.
  • Top with fresh basil.


For gluten free, use 100% whole grain gluten free noodles in place of the 100% whole wheat noodles.  We have a version with the gluten free ingredients here.