Crockpot Spaghetti

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
½ cup diced yellow onion
1 tablespoon minced garlic
2 teaspoons Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
1 pound standard spaghetti noodles broken in half to fit the crock pot
48 ounces (2 24-ounce) jars of tomato & basil marinara sauce
15 ounces can of crushed tomatoes
2 cups chicken broth divided in half
½ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley optional garnish

Directions

In a skillet over medium-high heat, add the olive oil, lean ground beef, diced yellow onions, minced garlic, Italian seasoning, salt, and black pepper. Cook, and brown the beef for 5-6 minutes or until no pink remains. If you have a lot of excess fat from the ground beef mixture, be sure to drain it off before adding it to the crock pot.

Add the cooked ground beef, spaghetti noodles, tomato & basil marinara sauce, crushed tomatoes, and 1 cup of chicken broth to the bowl of the crock pot.

Place the lid onto the crock pot and cook the spaghetti on HIGH for 2 hours or just until the noodles are tender. Be careful not to overcook your noodles, or they will become mushy.

Remove the lid to the crock pot, add the remaining 1 cup of chicken broth, and give the sauce and noodles a good stir with a pasta spoon or tongs to combine all the ingredients.

Top the spaghetti with the grated Parmesan cheese and the shredded mozzarella cheese. Replace the lid and cook for another 20-30 minutes or until the cheese is melted.

Remove the lid and sprinkle the chopped fresh parsley over the melted cheese.