Crock Pot Spaghetti Casserole

Throw sauce, pasta, and all the elements in the sluggish cooker and out comes a tacky spaghetti casserole!

INGREDIENTS

▢2 teaspoons olive oil
▢1 pound floor beef
▢1 pound floor Italian sausage
▢1 cup onion diced
▢3 cloves garlic minced
▢24 oz. marinara sauce 1 wellknown jar
▢1 cup water
▢14 oz. diced tomatoes 1 widespread can
▢2 teaspoons Italian seasoning
▢½ teaspoon kosher salt
▢¼ teaspoon black pepper
▢Pinch granulated sugar
▢8 oz spaghetti noodles damaged into thirds
▢1 ½ cups shredded mozzarella

INSTRUCTIONS

1. In a massive skillet set over medium-high heat, warmth oil. Add floor beef, sausage, and onion and prepare dinner 5-6 minutes, till red meat is cooked through, crumbling with a spoon as you cook. Drain any extra grease and return it to the skillet.
   2 teaspoons olive oil,1 pound floor beef,1 pound floor Italian sausage,1 cup onion
2. Add the garlic and cook dinner for 1 minute, till fragrant. Stir in the marinara sauce, pouring the water into the jar and swishing it round to take away any extra sauce, then add that to the skillet. Add diced tomatoes, Italian seasoning, salt, pepper, and sugar, stirring to combine.
   3 cloves garlic,24 oz marinara sauce,14 oz. diced tomatoes,2 teaspoons Italian seasoning,½ teaspoon kosher salt,¼ teaspoon black pepper,Pinch granulated sugar,1 cup water
3. Transfer the combination to the crock of a 6-quart gradual cooker.
4. Top with damaged spaghetti and stir together.
   8 oz. spaghetti noodles
5. Top with mozzarella, cover, and prepare dinner on low for four hours.
   1 ½ cups shredded mozzarella
6. Serve garnished with grated Parmesan and sparkling parsley or basil.

Enjoy.

Thank you for following me on  Facebook , Twitter!

For more recipes click here!