Creamy Crock-Pot Spaghetti

Most of my recipes that I post on here are things most people would be able to cook on a weeknight in a matter of 20 minutes or so. This one is an exception! I prepared this on a Sunday during Brady's nap and after 3 hours in the crock pot is was delicious! Anyone can cook noodles and past sauce on a stove and have it ready in 15 minutes. I find that to be very bland and unsatisfying. This spaghetti is FULL of flavor and the recipe makes a ton of it, so you can freeze it for those week nights when you may not have the time to put into such a tasty dish! (PS- Like any crock pot recipe, this is super easy to prepare)

Ingredients:

• 1 pound lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 (26 oz) jars pasta sauce
• 1 pound spaghetti noodles
• 1/2 cup Parmesan cheese
• 4 oz 1/3 fat Philadelphia cream cheese; cubed
• 1-2 cups chicken broth

Directions

• Cook/Brown the beef in a medium skillet over medium heat until crumbled and brown. Season with salt, pepper, and garlic powder. Drain the fat from skillet.
• Pour 1 jar of the pasta sauce into the bottom of the crock pot at high heat.

Break spaghetti noodles in half and place over the sauce.

Pour the cooked beef over the noodles.

Sprinkle with Parmesan cheese and top with the cubed cream cheese.

Pour another jar of pasta sauce over the cream cheese and close the lid.

Cook on high for 2 hours. Give it a good stir (It will be very thick) Add the last jar of pasta sauce and 1-2 cups of chicken broth (more if you want thinner sauce) Close the lid and let it cook another hour or until ready to serve. 

MMMMMMMMMM "BASKETTI"

Meghan