Best Stovetop Or Crockpot Spaghetti Food

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

CROCK POT SPAGHETTI

Steps:

• Brown beef and place in crockpot.
• Add all remaining ingredients except spaghetti and stir well.
• Cover and cook on low heat for 6-8 hours.
• Turn to high the last hour and stir in spaghetti.

SLOW COOKER BAKED SPAGHETTI

Steps:

• Pour the jars of sauce in to the slow cooker. In a large skillet set over medium-high heat, brown the meat and onions together. After the meat is browned add the garlic, cook for a minute a longer. Drain the fat. Add the salt, pepper, oregano and basil and stir. Pour the meat onto the sauce in the slow cooker and stir.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• After the cooking time is up, cook the noodles as directed on the package in boiling water on the stove-top. I cooked my noodles for exactly 8 minutes after adding them to the boiling water. The noodles will cook a bit more after adding them to the slow cooker.
• Drain the noodles and add them to the meat sauce in the slow cooker. Stir, then flatten the noodles in an even layer.
• In a small bowl combine the cream cheese, ricotta and salt. The cream cheese will be in small chunks, but that is fine.
• Dollop the cream cheese/ricotta mixture over the spaghetti, then use a spatula to even it out over the spaghetti. Add the mozzarella cheese.
• Cover and cook for an extra 20 minutes on LOW.
• Serve and enjoy!

SLOW-COOKER SAUCY MEATBALLS

Steps:

• Mix first 4 ingredients just until blended; shape into 1-inch balls. Place in slow cooker; top with vegetables and pasta sauce. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Serve topped with meatballs, sauce and cheese.

CROCK POT/SLOW COOKER OR STOVE TOP CHICKEN SPAGHETTI

Steps:

• Brown garlic and onion in olive oil.
• Add chicken parts and continue to brown.
• When browned, add all the other ingredients.
• Cover and simmer for 1- 1 and 1/2 hours Stir occasionally.
• Add a little water if required.
• Serve over hot, cooked spaghetti.
• Sprinkle fresh Parmesan over the dish, if desired.

CROCK POT CHILI SPAGHETTI

Steps:

• Combine all ingredients in slow cooker.
• Cover. Cook on low 4 hours. Check mixture about halfway through the cooking time. If it's becoming dry, stir in an additional cup of tomato juice.

PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)

Steps:

• In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
• Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
• Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
• Add in the the Parmesan cheese the last 20 minutes of cooking.
• Add in the cooked pasta before serving and heat through.
• Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).

VEGETARIAN SLOW COOKER SPAGHETTI SAUCE

Steps:

• Cut peppers and onions and place in crockpot.
• Add remaining ingredients and stir well.
• Cover and cook on high for 4 hours or on low for 6 hours.
• Serve over any type of pasta, enjoy!

BEST STOVETOP OR CROCKPOT SPAGHETTI

Steps:

• Stovetop: brown meat, onion, and garlic until the meat is done, drain.
• Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients, except for the bay leaf and stir to combine.
• Once combined, add tomato paste, mix together well. Then add the rest of the wet ingredients and stir well.
• Add bay leaf, bring to a boil, lower heat and simmer covered for 1 to 1 ½ hours, stirring occasionally. Remove bay leaf, add cooked spaghetti, and mix well.
• Crockpot: Combine all of the ingredients except for bay leaf and meat. Mix well then add the bay leaf. Cook on low for 5 hours, stirring occasionally. Add the browned and crumbled meat of your choice. Cook for 1 more hour, add the cooked spaghetti.
• Serve with your choice of cheese if desired and garlic bread.