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In our cozy little Midwestern town, there’s something about sitting down together for supper that just makes the world feel right again, doesn’t it? When my kids were still running around with scraped knees and mismatched socks, I needed dinners that came together with barely any fuss — but still made everyone sigh with that first cheesy bite.
This slow cooker 4-ingredient cheesy spaghetti has saved me more times than I can count. It’s the kind of dish you toss together after work or church on a Sunday, and by the time everyone’s hungry, it’s bubbling and ready to serve — no fussing over the stove all evening. If you’re looking for that one reliable meal that brings everyone to the table with smiles, this is it.
Why You’ll Love This Recipe
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Just four ingredients — pantry staples you probably already have.
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Cooks itself in the slow cooker — you can just peek in once or twice.
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Creamy, cheesy, satisfying — kids love it, grown-ups sneak seconds.
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Feeds a small crowd or makes great leftovers for busy weeknights.
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Flexible enough for swaps — ground beef, turkey, or veggies, whatever works!
Ingredients
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1 pound of spaghetti — plain old spaghetti works best, but you can use any shape you have hiding in the pantry.
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2 cups shredded cheddar cheese — sharp or mild, your choice. I like sharp for that extra punch.
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1 jar (24 oz) pasta sauce — pick your family’s favorite. A chunky garden style works well too.
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1 pound ground beef or turkey — whichever you prefer or have on hand.
Ingredient Notes:
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If you’re short on cheddar, you can mix in a little mozzarella or even Colby Jack.
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For a lighter option, ground turkey is lovely and keeps it just as hearty.
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No spaghetti in the pantry? Broken lasagna noodles or penne can pinch hit nicely — just adjust the cooking time a bit and stir now and then so it doesn’t clump.
Directions
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Brown the meat: In a medium skillet over medium heat, crumble and brown the ground beef or turkey until it’s no longer pink. Drain off any excess fat — you don’t want it greasy in the slow cooker.
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Mix it up: In your slow cooker, combine the cooked meat with the jar of pasta sauce and one cup of the shredded cheddar. Give it a good stir — make sure the cheese gets in there so it melts into every bite.
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Add the pasta: Break the spaghetti in half (yes, it feels wrong but trust me, it helps it cook evenly) and stir it into the sauce mixture. Wiggle it around so the sauce coats all those noodles — this keeps them from sticking together in a clump later.
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Cook low and slow: Cover the slow cooker and cook on low for about 2–3 hours. Give it a gentle stir once or twice if you’re nearby — not required, but it helps everything stay cozy and coated.
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Cheese on top: About 15 minutes before you’re ready to serve, sprinkle the remaining cup of cheddar cheese right over the top. Cover it back up and let it melt into a gooey blanket.
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Serve: Dish it up hot — I like to sprinkle a bit of chopped fresh parsley if I have it on hand, but no worries if you don’t.
Serving Suggestions
This cheesy spaghetti loves a simple green salad on the side — something crisp with a vinaigrette to balance all that creamy cheese. I almost always warm up a loaf of garlic bread or toss some rolls in the oven, too — you’ll want them to swipe up every last bit of sauce. For color (and maybe to ease my mom guilt a little), I’ll steam up some broccoli or green beans. And because it feels right, a big pitcher of sweet tea or fresh lemonade makes it all feel like summer, no matter the season.
Storage Tips
If you’re lucky enough to have leftovers — they keep well! Just spoon the cooled spaghetti into an airtight container and stash it in the fridge for up to 3 days. Reheat it gently in the microwave or in a pot on the stove, adding a splash of water or a little extra sauce if it’s looking dry. I promise it’s just as good the next day — maybe even better.
Variations
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Go meatless: Skip the ground meat and add sautéed mushrooms, bell peppers, or even spinach for extra veggies.
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Make it spicy: Stir in a pinch of red pepper flakes or a few chopped jalapeños with the sauce if your crew can handle the heat.
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Change up the cheese: Use a Mexican blend, pepper jack, or even a bit of cream cheese for extra creaminess.
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Try different noodles: Short pasta shapes like rotini or penne work well — just check on them as they cook so they don’t get too soft.
Thanks for Stopping By
Well, there you have it — my simple, cheesy, slow cooker spaghetti that’s rescued more than a few busy weeknights around here. I hope it does the same for you and your hungry bunch.
If you give it a try, come back and tell me how you liked it! Did you sneak in veggies? Try a new cheese? I love hearing all the little twists you folks come up with — it keeps these old recipes feeling fresh.
Take care, keep your slow cooker handy, and I’ll see you back here soon for more easy, comforting meals from my kitchen to yours.
Slow Cooker 4-Ingredient Cheesy Spaghetti
Ingredients
- 1 pound spaghetti
- 2 cups cheddar cheese shredded
- 24 oz pasta sauce your favorite jarred sauce
- 1 pound ground beef or turkey
Instructions
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.
- In your slow cooker, combine the cooked meat, pasta sauce, and 1 cup of shredded cheddar cheese. Stir well to combine.
- Break the spaghetti in half and add it to the slow cooker. Stir to ensure the spaghetti is well coated with the sauce.
- Cover and cook on LOW for 2–3 hours, stirring occasionally, until the spaghetti is tender.
- About 15 minutes before serving, sprinkle the remaining cup of cheddar cheese on top, cover, and let it melt.
- Serve hot, garnished with a sprinkle of fresh parsley if desired.
