Slow Cooker Spaghetti Casserole
Enjoy some Italian goodness without the guilt with this amazing Spaghetti Casserole.
Servings: 10 people
Calories: 371kcal
Ingredients
- 1 pound ground turkey or beef, 93% lean
- 12 ounces white mushrooms sliced
- 1/2 cup white onion diced
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 24 ounces tomato and basil pasta sauce jar
- 14 1/2 ounces diced tomatoes can
- 1 pound spaghetti broken in half
- 1 cup cream cheese low-fat
- 1 cup mozzarella cheese part-skim, shredded
Instructions
- In a large skillet set over medium-high heat, brown the meat, mushrooms and onions together. After the meat is browned add the garlic, cook for a minute a longer. Drain the fat. Add the salt, oregano and basil and stir. Pour the pasta sauce and can of tomatoes into the slow cooker, then add the meat onto the sauce in the slow cooker and stir.
- Cover and cook on low for 6 hours or high for 4 hours without opening the lid. After the cooking time is up, cook the noodles as directed on the package in boiling water on the stove-top. Note that the noodles will cook a bit more after adding them to the slow cooker. Drain the noodles and add them to the meat sauce in the slow cooker. Stir, then flatten the noodles in an even layer.
- In a small bowl break up the cream cheese into small squares then layer on top of the pasta. Add the mozzarella cheese. Cover and cook for an extra 20 minutes on LOW. Serve and enjoy!
Nutrition
Serving: 1cup | Calories: 371kcal | Carbohydrates: 45g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 549mg | Fiber: 4g | Sugar: 9g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12