Slow Cooker Baked Spaghetti

• Meat

  • 1 1/2 lb Ground beef

• Produce

  • 1 tsp Basil, dried
  • 1 Garlic clove
  • 1 tsp Oregano, dried
  • 1/2 cup White onion

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 4 oz Cream cheese
  • 2 cups Mozzarella cheese
  • 1 cup Ricotta

• Other

  • 6-quart or larger
  • 2 (24-oz. jars Ragú® homestyle thick & hearty traditional sauce

Found on themagicalslowcooker.com

Description

Ingredients

• 2 (24-oz.) jars RAGÚ® Homestyle Thick & Hearty Traditional Sauce
• 1.5 lbs. ground beef
• ½ cup diced white onion
• 1 minced garlic clove
• ¼ tsp. salt
• 1 tsp.dried oregano
• 1 tsp. dried basil
• 1 lb. spaghetti noodles (see below for cooking instructions, these dont get cooked or added until after the sauce cooks for 6 hours)
• 4 ounces cream cheese (1/2 cup)
• 1 cup ricotta
• ¼ tsp. salt
• 2 cups shredded mozzarella cheese
• 6-quart or larger

Directions

• Pour the jars of Ragu in to the slow cooker. In a large skillet set over medium-high heat, brown the meat and onions together. After the meat is browned add the garlic, cook for a minute a longer. Drain the fat. Add the salt, oregano and basil and stir. Pour the meat onto the sauce in the slow cooker and stir.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• After the cooking time is up, cook the noodles as directed on the package in boiling water on the stove-top. I cooked my noodles for exactly 8 minutes after adding them to the boiling water. The noodles will cook a bit more after adding them to the slow cooker.
• Drain the noodles and add them to the meat sauce in the slow cooker. Stir, then flatten the noodles in an even layer.
• In a small bowl combine the cream cheese, ricotta and salt. The cream cheese will be in small chunks, but that is fine.
• Dollop the cream cheese/ricotta mixture over the spaghetti, then use a spatula to even it out over the spaghetti. Add the mozzarella cheese.
• Cover and cook for an extra 20 minutes on LOW.
• Serve and enjoy!