Description
This hearty Spaghetti Casserole combines ground beef, tender spaghetti, and rich tomato sauces layered and slow-cooked to perfection. Topped with melted sharp Cheddar and fresh Parmesan cheese, it’s a comforting one-pot meal perfect for family dinners or potlucks.
Ingredients
Scale
Meat Mixture
- 2 pounds ground round
- 1 medium onion, chopped
- 1 large clove garlic, minced
Pasta and Sauce
- 8 ounces uncooked spaghetti, broken into pieces
- 1 (26-ounce) jar tomato-and-basil pasta sauce
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 1 teaspoon dried Italian seasoning
- ½ cup water
Cheese Toppings
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- Freshly grated Parmesan cheese, for serving
Instructions
- Cook the Meat Mixture: In a large skillet over medium heat, cook the ground round, chopped onion, and minced garlic until the beef is browned and crumbles easily, and the onion is tender. Drain excess fat and return the mixture to the skillet.
- Assemble in Slow Cooker: Lightly grease a 5-quart slow cooker. Spoon half of the meat mixture into the bottom, then evenly layer the broken spaghetti pieces over the meat. Spoon the remaining meat mixture on top of the spaghetti.
- Prepare and Add Sauce: In a bowl, combine the tomato-and-basil pasta sauce, diced fire-roasted tomatoes, ½ cup of water, and dried Italian seasoning. Pour this sauce mixture evenly over the layers in the slow cooker.
- Add Cheese and Cook: Sprinkle the shredded sharp Cheddar cheese evenly on top of the sauce. Cover the slow cooker with its lid and cook on Low for 4 hours, allowing the spaghetti to soften and the flavors to meld.
- Finish and Serve: After cooking, let the casserole stand for 10 minutes before serving. Serve portions topped with freshly grated Parmesan cheese for an added burst of flavor.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner version.
- Using fire-roasted tomatoes gives a smoky depth to the sauce, but plain diced tomatoes can also be used.
- Be sure to break the spaghetti into small pieces so they cook evenly in the slow cooker.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
- Adding a pinch of red pepper flakes to the sauce can bring a slight kick if you prefer some heat.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 520
- Sugar: 8g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
