Friday, June 12, 2015

Crock Pot Creamy Spaghetti

I was trying to replicate my mother's recipe of pasta with meat sauce and this recipe for Crock Pot Creamy Spaghetti intrigued me as everything cooks in the crockpot. I didn't have to do much work for it and the results are wonderful. The cream cheese really does make the cheesy creamy.

 Crock Pot Crock Pot Creamy Spaghetti
1 lb. spaghetti noodles, broke in half
1 lb. ground beef
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian seasoning
4 oz. cream cheese
3 (24 oz.) jars traditional spaghetti sauce
1/2 c. Parmesan cheese
1 c. chicken broth
Salt and Pepper to taste
Dried Parsley for garnish

Preheat Crock Pot to HIGH. In a large skillet brown beef. Season with garlic powder, onion powder, Italian seasoning, salt and pepper. When beef is no longer pink, drain if necessary. In bottom of Crock Pot, pour 1 jar of sauce. Lay spaghetti noodles on top of sauce. Add beef and sprinkle with Parmesan cheese. With fingers, break up cream cheese over meat. Pour 1 jar sauce over top. Cook on HIGH for 2.5-3 hours. Stir. Add chicken broth and last jar of sauce. It will be very thick. If you like a thinner consistency, add more chicken broth. If pasta isn't tender, cook 1 additional hour. Stir well before serving. Garnish with parsley if desired.*NOTE* My pasta was perfectly cooked after 2.5 hours. I turned the heat down to Keep Warm until serving. If it dries out, you can always add more broth and stir.

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