Slow-Cooker Cheesy Tomato Spaghetti

Here is the recipe that I’m using tonight for the Slow-Cooker Spaghetti. It was easy to prep- especially if you buy pre-grated cheese and aren’t trying to grate Mozzarella while talking on the phone (it makes a pretty big mess).

16 oz. angel hair or spaghetti noodles (I had fettuccine noodles in the pantry so I used those)
1 tablespoon extra-virgin olive oil
3 large eggs, slightly beaten
1 1/4 cups freshly grated Parmesan cheese
1 cup shredded Mozzarella cheese
1 jar (28 oz) tomato-basil spaghetti sauce (you can use your favorite sauce here)

Cook pasta according to package directions. Drain and rinse with cold water to cool. Place pasta in a sprayed slow cooker and toss with the olive oil. Combine eggs and cheeses in a small bowl. Add to the slow cooker and toss thoroughly with the pasta. Make a shallow bed in the center of the pasta. Spread the sauce in this bed, not allowing any sauce to touch the sides of the slow cooker. Cover and cook on High 1 1/2 to 2 hours or until heated through.


I’ve gotten through the first 1/2 hour so I guess we’ll wait and see how it turns out! One note, I think this recipe is for the oval slow cookers that have a wider base- I wasn’t able to make a nice shallow bed so I made a small hole in the middle and then mixed the sauce in a little with the noodles- we’ll see how it turns out.



2 thoughts on “Slow-Cooker Cheesy Tomato Spaghetti

  1. Debby says:

    Yum, sounds good.
    Hey, thanks for letting us stay with you. It was so good to see you guys even if it was only shortly.

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