Slow Cooker 4-Ingredient Pasta Harrison Directions:
Brown the beef in a skillet over medium heat, breaking it into small crumbles. Drain excess fat if needed.
Mix the spaghetti sauce with the water. Spread a thin layer in the bottom of a lightly greased 4- to 5-quart slow cooker.
Layer half the spaghetti, half the beef, half the remaining sauce and 1 cup mozzarella. Repeat with the remaining ingredients, covering exposed pasta with sauce before adding the cheese.
Cover and cook on LOW for 2½–3½ hours, until the spaghetti is tender. Begin checking at 2½ hours and avoid cooking longer than needed.
Turn off the heat and rest, covered, for 10 minutes. Spoon onto plates and serve warm.
Practical Woman's Secret
Lay the spaghetti in loose, crisscrossed layers rather than tight bundles. Keep it coated with sauce so the strands soften evenly instead of sticking together in dry clumps.
Serving and Storage
Serve warm with a green salad or roasted vegetables.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered with a splash of water until hot throughout.
Nutrition Information
Estimated per serving: ⅛ of the recipe, based on 8 servings using 93% lean ground beef
Calories: 310 kcal
Protein: 24 g
Carbohydrates: 29 g
Fat: 11 g
Fiber: 2 g
Sugar: 5 g
Sodium: 400 mg
I'm waiting for your comments! Enjoy!
