Slow Cooker Skinny Spaghetti

Slow Cooker Skinny Spaghetti

This Slow Cooker Skinny Spaghetti recipe is an easy way to prepare family-favorite spaghetti and have it ready and waiting for you at the end of a long day. This healthy spaghetti recipe is just as hearty and delicious as traditional recipes, but it has fewer calories and less saturated fat. Our slow cooker spaghetti recipe is a great option for entertaining, too, or when you need to whip up a simple meal for a large group. We love taking it to office and holiday potlucks!

Looking for other healthy Italian alternatives? Give our Linguine with Baby Arugula a try or indulge in this Celebrity Version of Angel Hair Aglio Olio.

Slow Cooker Skinny Spaghetti

Slow Cooker Skinny Spaghetti

Serving Size: 1 cup | Calories: 219 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 | Cholesterol: 7 g | Sodium: 407 | Carbohydrates: 36 g | Dietary Fiber: 6 | Sugars: 6 g | Protein: 12 g | SmartPoints: 7 |

Ingredients

  • 1 pound lean ground turkey, (optional ground beef)
  • 8 ounces whole wheat spaghetti, broken into pieces
  • 1 (25 ounce) jar basil marinara
  • 1/3 cup freshly grated parmesan cheese

Directions

  1. Cook ground turkey in a skillet over medium heat, breaking it up with a fork as it cooks.
  2. Cook just until it loses its pink color. Drain off any fat. Add cooked turkey to the slow cooker.
  3. Add broken spaghetti and marinara. Stir to combine all ingredients, ensuring spaghetti is coated with marinara. Cover and cook on low 2-3 hours or until spaghetti is al dente.
  4. Serve on a platter and sprinkle with parmesan.
https://skinnyms.com/slow-cooker-skinny-spaghetti/

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43 Comments on "Slow Cooker Skinny Spaghetti"

  1. Crystal  January 29, 2012

    I may or may not have confused myself. For the Turkey sausage mix, do you combine the meat and spices, then brown it all together? As well, could you still do the same procedure for the hamburger so you get all those flavors? Also, for the layering, it states you'll end up with 3-4. Now is that 3-4 layers of each (pasta, meat mixture and cheese mixture), or 3-4 layers total? If you use skim ricotta cheese, is that the same or close to low fat? For the sea salt, should one use iodized? Sorry for all the questions!

    Reply
  2. Crystal  January 29, 2012

    Well I ended up using the spices in the hamburger (like you would do for the turkey) and man was it spicy! Is it supposed to be? Also, mine looked more like mush then your picture. Maybe I didn't use enough pasta?

    Reply
  3. Stephanie  January 30, 2012

    What would I cut out if I wanted to make it less spicy for my kids. They like it but they always complain it is too spicy.

    Reply
  4. Kristin  January 30, 2012

    made this last night..came out pretty good..made the turkey sausage..it was spicy, but I like spicy..and figured it would hide the turkey from the beef eaters in the fam..daughter liked it..I don't think I added enough spaghetti and was worried about over cooking it, so checked at 1.5 and it was almost done.

    Reply
    • Skinny Ms.  January 31, 2012

      Kristin, Great! So how long did it take to get done?

      Reply
  5. Eebaer  March 25, 2012

    Can I cook on low for 8 hours while I'm at work for the day, or will the pasta get mushy??

    Reply
    • JOANZIEGLER  March 25, 2012

      WHAT IS THE NUTRITIONAL VALUES PER SERVING???

      Reply
      • Skinny Ms.  March 25, 2012

        Serving Size is 1/2 of the recipe. Nutritional value listed above. Enjoy!

        Reply
      • skinnyms  March 26, 2012

        Serving Size: 1 cup of the recipe – Data using Amy's organic marinara sauce Calories: 199 Total Fat: 5 gm Cholesterol: 28 mg Sodium: 366 mg Carbohydrates: 23 gm Protein: 14 gmData using turkey sausage: Calories: 205 Total Fat: 6 gm Cholesterol: 31 mg Sodium: 368 mg Carbohydrates: 23 gm Protein: 14 gm

        Reply
    • Skinny Ms.  March 25, 2012

      The suggested time is 2 to 3 hours. Eight hours is too long to cook this dish.

      Reply
    • Guest  March 25, 2012

      The recipe states 2-3 hours sooo yeah i wouldn't recommend 8 hours.. Wow..

      Reply
    • skinnyms  March 26, 2012

      Definitely not up to 8 hours….will get mushy!

      Reply
  6. skinnyms  March 26, 2012

    I'll have to make the correct…thanks for pointing out.

    Reply
  7. skinnyms  March 26, 2012

    Also, Keep in mind the recipe has data for with and without turkey sausage. 

    Reply
  8. Moi  March 26, 2012

    So to clarify, if I choose to use lean beef, I don't use the sea salt, pepper flakes, etc. that are listed? I'm kinda confused. 🙂

    Reply
    • skinnyms  March 26, 2012

      Moi, That doesn't change the recipe. 

      Reply
  9. jpar  March 26, 2012

    thanks for fixing the serving size!

    Reply
  10. splifty  March 28, 2012

    I am fine with my recipe looking different from the picture, but I didn't expect a pot of goo after 2 hours on low. Some noodles cooked, some were clumped, some had the consistency of no bake lasagna if you touch it too soon. Just a big mess that was a waste of time and money.

    Reply
    • skinnyms  March 29, 2012

      Sorry to hear that. Our other reviews have been fantastic for this recipe. Were the noodles completely covered with sauce?

      Reply
  11. jyo  April 8, 2012

    I just made this recipe using ground beef. It turned out to taste really good, but some of the noodles didn't get cooked. I realized after how important it is to ensure all the noodles are covered with plenty of sauce!! And I cooked it for about 2 hours 15 minutes and the noodles that did get done were a bit too done. So be sure to pay attention to covering all the noodles with sauce. My husband said he still really liked it even though it was a bit of a goopy mess!

    Reply
    • skinnyms  April 9, 2012

      Yes, you're right…spaghetti definitely has to be completely covered with sauce. 🙂

      Reply
  12. Skinny Ms.  April 14, 2012

    We appreciate the feedback. It may depend on the strength of the red pepper flakes. Some are hotter than others. You're the first to mention it. We may make a note on the recipe.

    Reply
  13. Skinny Ms.  April 14, 2012

    We appreciate the feedback. It may depend on the strength of the red pepper flakes. Some are hotter than others. You're the first to mention it. We may make a note on the recipe. Thank for your support.

    Reply
  14. Katieguthmiller  May 1, 2012

    Mine looks okay in the middle, but is burnt on the outside. I haven't tried the noodles yet but did cook it for the three hours, hopefully they aren't too too done!!

    Reply
    • skinnyms  May 1, 2012

      If cheese touches the sides of the slow cooker it sometimes burns. Keep us posted!

      Reply
  15. Amyhinkson  July 3, 2012

    Can you just make the sauce and cook noodles on the stove top?  I realize that the point is to make it all in the slow cooker, but I'm just thinking of different options.

    Reply
  16. Nikki  July 19, 2012

    I made this last night and thought it was great. The texture was definitely a little bit chewy in places and next time I will lighten up the italian seasoning — too strong for my taste. I loved the bite… definitely spicy!

    Reply
  17. jstanothrgrl24  August 22, 2012

    i believe there is an error in the protein content listed under pasta with only marinara. i doubt there is 14g protein in the dish with meat as well as in the dish without.

    Reply
  18. alabama nana  September 1, 2012

    Just made this today for the first time. Used turkey italian sausage instead of making my own and it tasted fine. However,my husband and I didn't like the texture of the noodles cooked in the slowcooker. They were gummy, even though I only cooked the spaghetti for the suggested time.

    Reply
  19. Seven  September 9, 2012

    Subbing spaghetti squash would be great too

    Reply
  20. amanda d  September 21, 2012

    this was my experience too…

    Reply
  21. Angela Johnson  September 23, 2012

    This was my experience, too, and I was intentional to completely cover my noodles with sauce. Clumpy and matted together.

    Reply
  22. Michelle  October 25, 2012

    made the slow cooker spaghetti last night. i hand tossed all the ingredients in a large mixing bowl before putting it into slow cooker. able to coat all the noodles this way. turned out PERFECT

    Reply
    • Skinny Ms.  October 25, 2012

      Michelle, Great tip! I'll add that to the recipe. THANKS! 🙂

      Reply
  23. Sheila  February 2, 2013

    I love this recipe I leave out the red pepper flakes and the capers because those killed the taste for me and the first batch went into the trash.. I only cook mine for two hours and it turns out great..

    Reply
  24. Teri Clanton  February 17, 2013

    This is one use of a slow cooker I hadn't thought of. This sounds like a great recipe and one I'd like to try very soon!.

    Reply
  25. connie ward  February 17, 2013

    Spaghetti is one of our favorites for my crock pot. Love coming home to the smell of the sauce cooking. This is on our menu for tomorrow night!!

    Reply
  26. SnoNSew  January 17, 2016

    I know I am late to the party, and I may be totally missing something . . . but I don’t see sausage in the recipe in any way shape or form?

    Reply
    • Gale Compton  January 18, 2016

      Here’s the recipe with sausage. Our recipe photo was mixed up but we’ll add the correct one. 🙂

      Reply
  27. stephanie  October 4, 2017

    how much does this recipe make?

    Reply
    • Gale Compton  October 5, 2017

      Stephanie, This recipe makes approximately 6 1-cup servings.

      Reply

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