Creamy Crock Pot Spaghetti For A Crowd Recipes

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CREAMY CROCK POT SPAGHETTI



Creamy Crock Pot Spaghetti image

This Creamy Crock Pot Spaghetti is so simple and even more delicious! It's the perfect weeknight dinner dish for your family!

Provided by Jenny Flake

Categories     Main Course

Time 4h5m

Number Of Ingredients 9

1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder or salt
3 jars 26 ounce pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan Cheese
4 ounces cream cheese
1-2 cups chicken broth

Steps:

  • Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.
  • Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours.
  • After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.

Nutrition Facts : Calories 290 kcal, Carbohydrate 34 g, Protein 18 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY CROCK POT SPAGHETTI FOR A CROWD



Creamy Crock Pot Spaghetti for a Crowd image

This is a rich, creamy, hearty, comforting pasta dish that will warm you from the inside out. This sauce is similar to vodka sauce found at restaurants. Using jarred spaghetti sauce, parmesan cheese, and heavy cream, it is budget friendly and great for pot lucks or a large group. There are similar recipes that use cream cheese or premade cream cheese sauces, but using heavy cream and parmesan cheese elevates a homestyle family dish into something gourmet and special for your family and friends. They will thank you for making this, as will their cardiologists and personal trainers. Notes: This recipe makes a lot so you need a large slow cooker. This is a recipe that needs to be stirred at least once or twice while cooking and may need water added while it is cooking. It is ok to leave this as is for the first 3 hours, but check the pasta for doneness and add water as needed to suit your family's taste. Don't worry if it is a little al dente. This is a dish that is made to sit a while. The pasta will absorb the liquid the longer it sits and will wind up soft and delicious.

Provided by UrbanYogaMommy

Categories     One Dish Meal

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb turkey (removed from the casing) or 1 lb sausage (removed from the casing)
1 cup sweet onion, chopped
1 tablespoon garlic, finely minced
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
cooking spray
1 lb spaghetti, bow ties, rigatoni (use a thick noodle) or 1 lb ziti pasta
3 (14 ounce) jars spaghetti sauce (I use Ragu Old World Style)
1 cup heavy cream
1/2 cup butter
1 cup parmesan cheese, grated
1 tablespoon dried Italian seasoning
28 ounces water

Steps:

  • Coat the bottom of a large pan over medium heat with canola oil. Add ground beef (or turkey or sausage) and brown with onion, garlic, salt, black pepper. Drain.
  • Spray the bottom of the slow cooker. Add 1/2 of the first jar of sauce then the browned meat.
  • Add the second half of the first jar of sauce. Add the spaghetti. I break it in half to fit in my slow cooker.
  • Add a jar full of water and then the second jar of sauce.
  • Cut half of the butter into chunks and sprinkle it on top of the sauce.
  • Pour half of the heavy cream on the sauce, sprinkle half the parmesan cheese on top.
  • Add half of the dried italian seasoning.
  • Put the lid on the slow cooker and cook on high for 3 hours.
  • After 3 hours (or less 2-1/2 is ok too) check the pasta. It will be clumped together and chewy. Mix the pasta and the sauce together to bring the uncooked noodles closer to the top. Try not to dig too deep into the meat, but it's ok if you do.
  • Add the last jar of sauce and half a jar of water. This is where you have to judge how done the pasta is and how much more time it will need to cook. Add the remaining parmesan cheese, heavy cream, and butter to the sauce. Replace the lid and cook for another hour or until the pasta is just done.
  • Stir everything completely together and serve.

Nutrition Facts : Calories 687.6, Fat 39.4, SaturatedFat 20.5, Cholesterol 122.5, Sodium 969.9, Carbohydrate 57.4, Fiber 4.4, Sugar 9.7, Protein 25.3

CROCK POT SPAGHETTI



Crock Pot Spaghetti image

Great super easy recipe! Very moist, tasty and usually gets many raves. I fixed this and brought it to work and got requests from everyone for the recipe! Very easy to double.

Provided by Beth Gambrell

Categories     One Dish Meal

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
2 tablespoons instant minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
8 ounces tomato sauce
1 1/2 teaspoons italian seasoning
4 ounces mushrooms
3 cups tomato juice
4 ounces spaghetti, broken into pieces

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.

CROWD-SIZE SPAGHETTI SAUCE



Crowd-Size Spaghetti Sauce image

Crowd-Size Spaghetti Sauce, a classic meaty main dish, come from Donna Bennet of Bramalea, Ontario. She writes,"This is the best sauce I've ever made. It's handy for a large group, but I also sometimes freeze smaller portions for quick family meals."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 70 servings (8 quarts).

Number Of Ingredients 15

4 pounds ground beef
4 large onions, chopped
4 garlic cloves, minced
4 cans (28 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) tomato paste
1 can (29 ounces) tomato sauce
2 cups water
2 cans (4-1/4 ounces each) chopped ripe olives, drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
1/4 cup packed brown sugar
2 tablespoons dried basil
2 tablespoons salt
4 teaspoons dried oregano
2 teaspoons pepper

Steps:

  • In several stockpots, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; cover and simmer for 4 hours, stirring occasionally.

Nutrition Facts :

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