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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: 4-6 hours / Yield: 10 servings / Serving Size: 1-1/2 cups / Calories per serving: 409


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


  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.


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.

Your pasta needs “breathing” room when cooking, so be sure it is somewhat separated when added to the crock-pot. It is also important to completely cover the pasta with sauce. Crock-pot sizes vary. If you’re using a larger crock-pot, you may need to add more sauce or some water to make sure your pasta is completely covered. As the crock-pot warms, the sauce will get bubbly hot and cook the pasta. Four hours should be plenty of time.

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 unless you want to pull out the measuring cups when serving.


  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!

    • The girl who gave me this recipe brought in the dish for a potluck. It was delicious and not too cheesy. I talked to her about it and, lo a behold, she made a point of reminding me she uses only light Alfredo sauce. She said using regular makes the dish too “rich.” I use light everything, but when I checked the recipe I had posted here, I could see I had listed regular Alfredo sauce in the ingredients. I apologize. Use light Alfredo sauce. This could be, and most probably is, the reason why the dish turned out too cheesy and thick for you. 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 :)

  4. Trying this for the first time today but have to cook for 3 hours on high to make dinner time. Hope it works!!

  5. This recipe looks amazing! I’m going to make it later this week for a sorority potluck. I will let y’all know how it goes! :)

    Catalina // heartenest

  6. Thank you for saving the night. Our 26 year old son and friends are coming in and since this was all in the house dinner was an easy treat. I just cut there cheese amount in half and it was a feast. Thanks for the share!

  7. I made this a couple weeks ago and everyone loved it! Making again tonight, but short on cheese so only using 2 cups.

  8. Hi – thank you for sharing your recipe. I just tried it – I had the same issue as another poster. My spaghetti did not cook – is there something I could do differently – add water maybe? What would you recommend? I would like to try it again.
    Thank you.

    • I’m sorry the spaghetti didn’t cook for you. I’ve never had a problem with the recipe. Are you breaking the spaghetti up into pieces and separating it when putting it into the crock-pot? There should be more than enough liquid in the sauces, but adding water might help. And make sure the sauce is covering the spaghetti.

  9. Followed directions to a tee….noodles still hard at dinner time. Disappointed with a ruined family dinner. :(

    • I’m sorry to hear it. I’ve made this dish dozens of times and never had a problem. I’m thinking the issue with undercooked spaghetti might have something to do with the crock-pot itself. Maybe your crock-pot is larger than mine, and the sauce doesn’t cover the spaghetti. Make sure your pasta is completely covered. If needed, add more sauce or some water.

  10. Can you double this recipe? If so, any modifications you would make? Can it cook longer than 4 hours (as in potentially 5-6 hours)?

    • I’ve never tried to double the recipe and don’t know how you would layer the ingredients or what would happen if you cooked the dish longer. You can give it a try. Sometimes when you experiment with recipes, you find new ways that work better for you and your family. Let me know if you do try and how it turns out.

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