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1. In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic. Season with salt and pepper. Drain any excess grease and set aside.
2. In the slow cooker, spread a thin layer of marinara sauce to cover the bottom.
3. Layer half of the broken spaghetti noodles over the sauce.
4. Combine the cooked beef mixture with the spring vegetables, fresh basil, and olive oil in a bowl, then spread half of this mixture over the noodles.
5. Mix together the ricotta cheese and half of the grated Parmesan cheese, and dollop half of this cheese mixture over the beef and vegetable layer.
6. Sprinkle over one cup of mozzarella cheese.
7. Repeat the layering process once more, starting with marinara sauce and ending with the remaining mozzarella and Parmesan cheese.
8. Cover and cook on LOW for 3-4 hours, until the pasta is tender and the cheeses are melted and bubbly.
Variations & Tips
– If you’re cutting down on red meat, ground turkey or chicken are excellent substitutions in this recipe.
– For a vegetarian version, skip the meat and double up on your spring veggies — adding spinach, mushrooms, or eggplant can make for a hearty dish.
– Make sure not to overcook the pasta. Slow cookers can vary in temperature, so check the dish at the 3-hour mark.
– For additional flavor, consider stirring a teaspoon of Italian seasoning into the meat and vegetable mixture.
– Slight browning of the cheese on top can add a lovely texture. If your slow cooker doesn’t have a baking feature, transfer the content to an oven-proof dish and broil for a few minutes in the oven until the cheese has that golden-brown appearance.
– Leftovers can be refrigerated and reheated, making this dish just as delightful the next day.
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