Slow Cooker Cheesy Beef Spaghetti Casserole is an easy family dinner built from ground beef, jarred tomato sauce, spaghetti, and mozzarella. The pasta cooks in the sauce while the cheese melts into the layers, giving you a hearty meal with little last-minute work. A little water helps the dry spaghetti soften evenly; it is the one addition that makes the four main ingredients work in a slow cooker.
Why You’ll Like This Recipe
It uses familiar ingredients, serves about 6 to 8 people, and keeps the oven free. Browning the beef first removes excess fat and gives the sauce better flavor. Layering the dry pasta with enough liquid helps it cook without boiling a separate pot.
Ingredients
- 1 pound ground beef: Brown and drain it before adding it to the cooker.
- 1 jar (24 ounces) spaghetti sauce: Choose a sauce you enjoy; its seasoning flavors the whole dish.
- 8 ounces dry spaghetti: Break the strands in half so they fit and distribute evenly.
- 2 cups shredded mozzarella: Divide it between the layers and top.
- 1 1/2 cups water: This hydrates the dry pasta. Add a little more only if needed during cooking.
How to Make Slow Cooker Cheesy Beef Spaghetti
Start by browning the beef in a skillet. Break it into small pieces and drain away excess fat before layering it with the pasta.
- Brown the beef. Cook it in a skillet over medium heat until fully browned, breaking it into small crumbles. Drain off excess fat.
- Prepare the sauce. Stir the spaghetti sauce and water together. Spread a thin layer in the bottom of a lightly greased 6-quart slow cooker.
- Layer the ingredients. Add half the broken spaghetti, half the beef, and about half the remaining sauce. Press the spaghetti gently into the sauce so no dry strands stick up. Add half the mozzarella. Repeat with the remaining spaghetti, beef, and sauce, keeping all the pasta submerged. Reserve the last cup of cheese.
- Cook. Cover and cook on LOW for about 2 to 3 hours. Begin checking at 2 hours; the pasta should be tender, the beef hot throughout, and the sauce bubbling around the edges. If a few strands still look dry, gently tuck them under the sauce and add a small splash of hot water.
- Finish with cheese. Sprinkle the reserved mozzarella on top, cover, and cook about 10 to 15 minutes more until melted. Turn off the cooker and rest 10 minutes before serving.
As you assemble the casserole, keep the dry spaghetti beneath the sauce. Add the mozzarella in layers, reserving the final cup for the melted top.
Variations & Tips
- Use the right cooker size: A wide 6-quart cooker gives the pasta room to cook in an even layer. Smaller, deeper cookers may need more time.
- Watch the moisture: Sauce brands vary in thickness. Every strand of dry spaghetti needs contact with liquid. Add hot water a few tablespoons at a time if the sauce becomes too thick.
- Try another cheese: An Italian cheese blend works in place of mozzarella; use the same quantity.
- Add vegetables: Sauté mushrooms or bell peppers first and drain them well, then layer them with the beef.
- Prepare ahead: Brown the beef a day ahead and refrigerate it. Assemble with the dry pasta just before cooking so the noodles do not sit in sauce overnight.
What to Serve with It
A crisp green salad, steamed green beans, or garlic bread balances the rich pasta. For a potluck, serve directly from the cooker and offer a large spoon so the layers stay together.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate within 2 hours. Eat within 3 days. Reheat until steaming hot, adding a spoonful of water or tomato sauce if the pasta has absorbed the liquid. The noodles soften further after storage, so this dish is best served fresh.
Frequently Asked Questions
Can I put raw ground beef in the slow cooker?
Brown it in a skillet first for this recipe. That lets you drain the fat and break the meat into evenly sized crumbles.
Can I use another pasta shape?
Short pasta shapes may work, but their liquid needs and cooking times differ. Start with the spaghetti specified here for the most predictable result.
Why is the pasta still firm?
Some strands may not have been covered by sauce, or the sauce may be unusually thick. Gently push the pasta below the liquid and cook a little longer, checking frequently.
Recipe at a Glance
Servings: 6 to 8
Prep: 15 minutes
Cook: about 2 to 3 hours on LOW, plus 10 to 15 minutes to melt the cheese
Rest: 10 minutes
Printable Recipe Card
Slow Cooker Cheesy Beef Spaghetti Casserole
Ingredients
Method
- Brown the ground beef in a skillet over medium heat until fully cooked. Break it into crumbles and drain the fat.
- Stir together the spaghetti sauce and 1 1/2 cups water. Lightly grease a 6-quart slow cooker and spread a thin layer of sauce in the bottom.
- Layer half the broken spaghetti, half the beef, and half the remaining sauce. Press the noodles below the liquid. Add 1 cup mozzarella. Repeat with the remaining spaghetti, beef, and sauce, reserving the last cup of cheese.
- Cover and cook on LOW for 2 to 3 hours, checking at 2 hours. The pasta should be tender and the center hot. Add a small splash of hot water if any strands remain dry.
- Sprinkle with the remaining mozzarella, cover for 10 to 15 minutes until melted, then turn off the heat and rest for 10 minutes before serving.
