Description
This flavorful Crockpot Million Dollar Spaghetti is an easy, creamy, and cheesy slow-cooked pasta dish that combines Italian sausage, marinara sauce, and a rich blend of cream cheese, sour cream, and mozzarella. Perfect for busy days, this recipe delivers a comforting, hearty meal with minimal effort using your slow cooker.
Ingredients
Scale
Meat and Pasta
- 1 lb Italian sausage (preferably Johnsonville mild for better flavor)
- 1 lb spaghetti (broken in half to fit the pot evenly)
Liquids and Sauces
- 48 oz marinara sauce (Rao’s recommended for richer taste)
- 1.75 cups water
Dairy and Cheese
- 2.5 cups mozzarella cheese
- 8 oz cream cheese (softened to room temperature, about 70°F)
- 1 cup sour cream (Daisy brand preferred for creamier texture)
Seasonings
- 2.5 tbsp Italian seasoning
- 1/2 tsp garlic powder
- Parsley (to garnish)
Instructions
- Prepare the Crockpot and Sausage: Begin by placing the Italian sausage in the crockpot. Break it up with a spoon to even out the meat for cooking.
- Add Liquids and Seasonings: Pour in the marinara sauce and water. Sprinkle the Italian seasoning and garlic powder evenly over the mixture. Stir gently to combine.
- Add Pasta: Break the spaghetti in half and nestle it evenly in the crockpot on top of the sauce. Do not stir; allow the pasta to cook submerged in sauce.
- Cook the Spaghetti: Cover and cook on low for approximately 3 hours, stirring occasionally after the first 2 hours to prevent pasta from sticking. Check pasta for tenderness; it should be al dente.
- Add Cheese Mixture: In a separate bowl, combine cream cheese and sour cream until smooth. Stir this mixture along with the mozzarella cheese into the crockpot thoroughly but carefully to prevent pasta breaking.
- Final Cooking: Continue cooking on low for an additional 15 minutes or until the cheeses are melted and gooey.
- Garnish and Serve: Sprinkle chopped parsley over the finished pasta for a fresh touch. Serve warm for best flavor.
Notes
- Breaking spaghetti in half helps it fit and cook evenly in the crockpot.
- Use full-fat dairy products like cream cheese and sour cream for creamier texture.
- Stir gently after 2 hours to avoid pasta clumping without breaking strands.
- This recipe can be adapted for mild or spicy sausage depending on your taste preference.
- Leftovers store well refrigerated up to 3 days and reheat with a splash of water or marinara to maintain moisture.
