This hearty slow cooker Italian-style beef and vegetable spaghetti is a comforting and flavorful dish, perfect for a satisfying weeknight dinner. Packed with lean ground beef, fresh vegetables, and a rich tomato-based sauce, this dish is not only delicious but also easy to prepare. Cooking the ingredients slowly allows the flavors to blend beautifully, creating a thick, robust sauce. The addition of broken spaghetti pieces ensures that every bite is filled with a perfect balance of protein, vegetables, and pasta.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped (½ cup)
- 1 medium green sweet pepper, chopped (½ cup)
- 1 stalk celery, chopped (½ cup)
- 1 medium carrot, chopped (½ cup)
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 1 (14-ounce) jar spaghetti sauce
- 1 cup water
- 1 tablespoon quick-cooking tapioca, crushed
- ½ teaspoon dried Italian seasoning, crushed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 ounces dried spaghetti, broken into 2- to 3-inch pieces
Instructions
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Cook the Beef & Vegetables: In a large skillet over medium heat, cook the ground beef, onion, sweet pepper, celery, carrots, and garlic until the meat is browned and the vegetables are tender. Drain off any excess fat. Transfer the mixture to a 3½–4 quart slow cooker.
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Prepare the Sauce: Stir in the diced tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper. Mix well to ensure all ingredients are evenly distributed.
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Slow Cook:
- Low Heat Method: Cover and cook on low heat for 8-10 hours.
- High Heat Method: Cover and cook on high heat for 4-5 hours.
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Add the Pasta: If using the low-heat method, turn the slow cooker to high heat. Stir in the broken spaghetti pieces, making sure they are well submerged in the sauce. Cover and cook for 15-20 minutes, or until the pasta is tender.
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Serve & Enjoy: Once the pasta is cooked through, give everything a final stir. Serve warm in bowls and enjoy this delicious slow cooker pasta with your favorite parmesan cheese, fresh basil, or garlic bread.
Serving & Storage Tips
- This dish makes 6 servings, about 1 cup per serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe
This slow cooker beef and vegetable pasta is the perfect set-it-and-forget-it meal. The slow cooking process enhances the flavors, making every bite rich and satisfying. The combination of lean protein, fresh vegetables, and whole tomatoes provides a well-balanced meal that’s both nutritious and filling. Plus, using dried spaghetti broken into smaller pieces makes it easy to serve and enjoy without the hassle of twirling long pasta strands.
Perfect for busy weeknights, meal prepping, or cozy weekends, this recipe is sure to become a family favorite!
