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Slow Cooker Church Supper Spaghetti Recipe

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4.1 from 76 reviews

  • Author: admin
  • Total Time: 4 hours 15 minutes to 5 hours 15 minutes
  • Yield: 10 servings 1x

Description

Slow Cooker Church Supper Spaghetti is a hearty and comforting one-pot meal perfect for family dinners or potlucks. Ground beef is browned with onions and bell peppers, then combined with fire-roasted tomatoes, tomato sauce, and flavorful spices in a slow cooker. Frozen corn, peas, and mushrooms add vibrant color and nutrition. Spaghetti is layered on top and slow-cooked until tender, then finished with melted cheddar cheese for a creamy, cheesy finish. This easy recipe requires minimal hands-on time and is ideal for busy days.

Ingredients

Scale

Main Ingredients

  • 1 lb ground beef (lean preferred)
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 1 cup water
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 (10 oz) package frozen corn, thawed
  • 1 (10 oz) package frozen peas, thawed
  • 1 (4 oz) can sliced mushrooms, drained
  • 12 oz spaghetti, broken in half
  • 2 cups shredded cheddar cheese, divided

Instructions

  1. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, onion, and green bell pepper until the beef is no longer pink and the vegetables are softened, about 5-7 minutes. Break up the beef as it cooks. Drain any excess fat as needed to reduce greasiness.
  2. Load the Slow Cooker: Transfer the beef mixture to a 6-quart slow cooker. Add the fire-roasted diced tomatoes (with juice), tomato sauce, water, chili powder, garlic powder, Italian seasoning, salt, and black pepper. Stir well to combine all ingredients evenly.
  3. Add Veggies: Stir in the thawed frozen corn, peas, and drained sliced mushrooms to the slow cooker mixture, distributing them evenly throughout.
  4. Add Pasta: Break the spaghetti in half and layer it over the slow cooker mixture. Gently press the pasta down so it is mostly submerged in the liquid. Some pasta sticking out is okay as it will soften during cooking.
  5. Cook: Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours until the pasta is tender. If possible, stir halfway through the cooking time to prevent the pasta from sticking and ensure even cooking.
  6. Add Cheese: Once the pasta is cooked, stir in 1 cup of shredded cheddar cheese until melted. Sprinkle the remaining 1 cup of cheese over the top, cover, and let sit for 5-10 minutes to allow the cheese to melt completely.
  7. Serve: Scoop the cheesy spaghetti into bowls and serve hot. Enjoy this delicious, comforting slow cooker meal with family and friends!

Notes

  • Use lean ground beef to reduce excess fat and grease in the dish.
  • Adjust salt and chili powder based on personal taste preferences.
  • Stirring halfway through cooking helps prevent the pasta from sticking to the slow cooker sides.
  • Can substitute spaghetti with other long pasta shapes like linguine or fettuccine if desired.
  • For a vegetarian version, replace ground beef with plant-based protein and use vegetable broth instead of water.
  • Leftovers store well in the refrigerator for 3-4 days and reheat with a splash of water or broth to maintain moisture.
  • Prep Time: 15 minutes
  • Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/slow-cooker-church-supper-spaghetti-recipe/