Crock-Pot Spaghetti Casserole

Mamma Mia . . . this is good spaghetti! Super cheesy and flavorful, it seriously rivals the baked spaghetti we’ve had in restaurants!

Crock-Pot Spaghetti Casserole

Crock-Pot Spaghetti Casserole

Total Time: 4 hours / Yield: 10 servings / Serving Size: 1-1/2 cups / Calories per serving: 409

Ingredients

1 (24 oz) jar meatless spaghetti sauce
1/2 (2 lb) bag pre-cooked frozen Italian-style meatballs (about 32 meatballs)
1 (8 oz) box spaghetti noodles, uncooked and broken in pieces
3 cups Kraft Three Cheese shredded cheese
1 (15 oz) jar Light Alfredo sauce

Directions

  1. Spray crock-pot with non-stick cooking spray.
  2. Pour 1/2 of spaghetti sauce in bottom of crock-pot, and arrange 1/2 of the meatballs evenly on top of the sauce.
  3. Add uncooked, broken spaghetti.
  4. Sprinkle 2 cups of shredded cheese on top of spaghetti, and cover with Alfredo sauce.
  5. Add remaining spaghetti sauce, making sure spaghetti is completely covered.
  6. Arrange remaining meatballs on the sauce.
  7. Top with remaining 1 cup of shredded cheese.
  8. Cook on LOW heat for 4 hours.

Notes

Crock-Pot Spaghetti CasseroleSince nothing ever sticks in my crock-pot, I don’t spray it before cooking. If food sticks in yours, by all means, spray.

The recipe calls for approximately 32 frozen meatballs at 1/2 oz each. If you have larger (1 oz) meatballs, use just 16. You can use any type of meatballs you want; they don’t have to be Italian-style.

Be sure to use light Alfredo sauce. Otherwise, the dish will be too rich.

You can use any combination of shredded cheese you want to make up the 3 cups.

You’ll have to eyeball the serving size; there’s no easy way to measure.

Bon appétit,

Patricia

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Comments

  1. Made this for a luncheon. It actually cooked 5 1/4 hours. The noodles are still nowhere near done. It does have a good flavor, though.

    • Seriously? I’m sorry to hear this and surprised. I’ve never had a problem. In fact, the whole thing is so bubbling hot after 4 hours, I would describe the pasta’s texture as “overdone” and a little mushy which is how it should be–it adds to the gooey goodness. My son, who is no cook, made the dish a couple of times and raves. So sorry it didn’t work out for you.

  2. I made this for the third time tonight. The first time it was absolutely incredible tasting! The second time, no one liked it because it was too cheesy and stuck to the roof of your mouth. I went back and thought about it, and I somehow missed all the cheese the first time! I made it again tonight without the cheese and the alfredo sauce gives it exactly what my family likes!

    • It is super cheesy. The next time I make it, I’m going to eliminate the cheese and try it your way with just the alfredo sauce. Sounds good!

    • UPDATE: The girl who gave me this recipe brought in the dish for a potluck. It was delicious and not too cheesy. I asked her again for the recipe, and lo a behold— she made a point of reminding me she uses light Alfredo sauce because she thinks using regular makes it too “rich.” I use light Alfredo sauce, but when I checked the recipe I had posted, I could see I had it wrong. I apologize. This could be, and most probably is, the reason why the dish was too cheesy and thick. I’ve corrected the recipe.

  3. I was Looking for a low cost, simple recipe and this was it. It came out perfect and tasty. Thanks for posting :)

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