Main Dishes

Baked Spaghetti: Day 5 of the 7 Days of Drool-Worthy Slow Cooker Meals

Baked Spaghetti: Day 5 of the 7 Days of Drool-Worthy Slow Cooker Meals

Welcome back to Day 5 of our “7 Days of Drool-Worthy Slow Cooker Meals” series! Today, we’re bringing you a cozy and comforting classic that’s bound to become a family favorite: Baked Spaghetti. If you’ve ever wished for a dish that combines the slow cooker’s simplicity with the rich, cheesy goodness of baked pasta, you’re in for a treat.

Picture this: a hearty blend of Italian sausage, sautéed onions, and garlic, all simmered to perfection in a generous pool of pasta sauce. We’re talking layers of flavor here, with a dash of salt, pepper, dried oregano, and dried basil to elevate every bite. But here’s where the magic happens – we’ll nestle this savory concoction between perfectly cooked spaghetti noodles. And to take it over the top, a creamy mixture of cream cheese, ricotta cheese, and mozzarella cheese will blanket the entire dish. As we guide you through this recipe, you’ll find that it’s not just about preparing a meal but crafting a memorable, comforting experience that will earn you the drool-worthy stamp of approval from family and friends. So, let’s roll up our sleeves, gather our ingredients, and dive into the delicious world of Baked Spaghetti!

Slow Cooker Baked Spaghetti

Slow cooker baked spaghetti is a delicious and convenient twist on the classic pasta dish. This mouthwatering recipe combines tender spaghetti noodles, savory ground meat, and creamy cheeses. Whether you're feeding a hungry family or hosting a casual get-together, slow cooker baked spaghetti is a crowd-pleaser that promises to satisfy everyone's appetite
Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Course Main Course
Cuisine American, Italian
Servings 8

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 1 1/2 lbs ground meat of your choice I used ground Italian sausage
  • 1 onion chopped/diced
  • 1 clove garlic pressed/minced
  • 48 oz pasta sauce
  • 1 tsp oregano
  • 1 tsp basil
  • 1/8 tsp salt
  • 1/4 tsp pepper
  • 1 lb spaghetti noodles These get cooked after sauce has cooked.

Topping

  • 4 oz cream cheese
  • 1 cup ricotta cheese
  • 2 1/4 cups mozzarella cheese Reserve 1/4 cup for top
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup grated parmesan cheese

Instructions
 

  • In a skillet over medium heat brown the ground meat. Once done, drain the grease.
  • Add in chopped onion and cook until soft. Then add in garlic. Add in salt, pepper, oregano, and basil. Mix and cook an additional minute. Remove from heat.
  • Add the pasta sauce to the slow cooker. Then add the cooked meat. Mix well. Cover and cook on low for 6 hours.
  • After 6 hours, bring a pot of water to a boil on the stovetop. Cook the noodles according to package directions.
  • While noodles are cooking prepare the topping. Mix all the cheeses together. Reserve 1/4 cup of mozzarella to sprinkle over the topping.
  • Once the noodles are done, drain. Pour them in the sauce. Mix well.
  • Spoon the topping onto the pasta sauce. It will be thick and lumpy. That is ok. It will smooth out as it melts. Top that with the remaining 1/4 cup mozzarella cheese. Then top that with parmesan cheese.
  • Cover and cook an addition 15 – 20 minutes or until the cheese topping has melted. Serve and enjoy!

Notes

I left out the basil and oregano in my video because I used Italian sausage. It is flavorful without adding anything additional. 
Keyword Crockpot, Downhome Cooking, Easy Recipe, Slow Cooker
Main Dishes, Recipes

Honey Garlic Salmon

Honey Garlic Salmon

This is a quick, healthy, drool-worthy recipe.
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Calories 340 kcal

Ingredients
  

  • 4 Salmon Fillets
  • 3 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Red Pepper Flakes Adjust to your heat preference
  • 1/3 cup Raw Honey
  • 1/4 cup Low Sodium Soy Sauce
  • 2 tbsp Lemon Juice
  • 1 whole Lemon Sliced
  • 2 cloves Garlic minced

Instructions
 

  • Add 2 tablespoons of olive oil to skillet.
    Heat over medium heat.
  • Mix together honey, soy sauce, lemon juice, and pepper flakes.
  • Salt and pepper salmon fillets.
  • Once skillet it hot, add in salmon fillets skin side up. It needs to be sizzling hot before adding fish.
  • Cook for 6 minutes. Then flip to other side. Add another tablespoon of olive oil at this time if needed.
  • Add in minced garlic and cook for 1 minute.
  • Pour in sauce. Simmer for 3 – 4 minutes. Baste salmon fillets with sauce.
  • Top with lemon slices. Serve and enjoy!
Main Dishes, Recipes

Cast Iron Dutch Oven Pot Roast

Ingredients

3 – 4 lb roast
1 tablespoon oil
8 medium potatoes
16 oz bag of baby carrots
2 1/2 cups beef broth
1 cup water
2 tsp rosemary
1 tsp thyme
2 tbsp. Worcestershire sauce
2 tbsp. Red Wine Vinegar
2 Bay Leaves
Salt & Pepper to taste

Directions

Preheat oven to 300 degrees
Heat oil in Dutch oven over med-high heat.
Salt & Pepper both sides of roast.
Once hot, place roast in Dutch oven to sear.
Sear each side and remove from Dutch oven.
Add in beef broth, water, rosemary, thyme, Worcestershire sauce, red wine vinegar, bay leaves.
Stir and bring to a boil.
Once it reaches a boil, place the roast back in the Dutch oven.
Cover with lid and place in the oven for 1 1/2 hours.
After 1 1/2 hours remove from the oven and add in potatoes and carrots.
Also salt and pepper more if you would like.
Cover with lid and place back in oven for 2 – 2 1/2 hours or until roast falls apart with a fork.
Remove from oven and serve.