Crockpot Baked Spaghetti

This spaghetti is actually what I call Son-in-Law Baked Spaghetti (not made in the crockpot). If you're interested in trying it, you can find my recipe and see my process on my other blog here.

I have found a couple of crockpot spaghetti recipes that are very good.

They are:

CROCKPOT BAKED SPAGHETTI

Ingredients:

    * 1 (16 ounce) package spaghetti

    * 1 pound ground beef

    * 1 medium onion, chopped

    * 1/4 cup green pepper, finely chopped

    * 1 (26 ounce) jar plus one cup of meatless spaghetti sauce

    * 1 cup water

    * 1/4 teaspoon salt

    * 2 eggs

    * 1/3 cup grated Parmesan cheese

    * 5 Tablespoons butter, melted

    * 2 cups small curd cottage cheese

    * 4 cups shredded mozzarella cheese

Directions:

   1. Cook the spaghetti according to the package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink.

   2. Drain the meat mixture well and return to the skillet. Stir in the jar of spaghetti sauce, water and salt, and set aside. (The extra cup of spaghetti sauce called for in the recipe will be used in a later step.)

   3. In a large bowl, whisk the eggs, parmesan cheese and butter.

   4. Drain the spaghetti. Allow to cool slightly and add the spaghetti to the egg mixture. Toss to coat well.

   5. Measure out 2 cups of small curd cottage cheese and place in a food processor. Process until the mixture is smooth and creamy.

   6. Grease the bottom and sides of the crock pot (or casserole dish, if you prefer). Gently spread the extra cup of spaghetti sauce on the bottom.

   7. Place half of the cooked spaghetti in the crock pot. Top with half the cottage cheese, (spreading as well as possible), meat sauce and mozzarella cheese.

   8. Repeat layers, ending with mozzarella cheese on top.

   9. Cover and bake according to the directions below.

Crockpot baking instructions:

To bake in a crockpot, cook spaghetti on high for 1 to 2 hours. Reduce heat and cook on low setting (not warm) for an additional hour. Mozzarella should be well melted.

Oven baking Instructions:

Layer ingredients in a 9 x 13 inch or slightly larger casserole dish. Cover and bake at 350 degrees for 40 minutes. Uncover and bake an additional 20 to 25 minutes, or until cheese is melted, and casserole is bubbly. Remove from oven and allow the casserole to set a few minutes. Casserole may be cut into serving sized squares, if desired.

CROCKPOT SPAGHETTI AND MEATBALLS

Ingredients:

    * 4 cloves garlic, minced

    * 1 green pepper, finely chopped

    * 4 tablespoons olive oil

    * 1 large (28 oz) can diced tomatoes

    * 1 large (28 oz) can crushed tomatoes

    * 1 small (6 oz) can tomato paste

    * 1 cup of dry red wine

    * 1 tablespoon of dried oregano

    * 1/2 tablespoon of dried basil

    * salt to taste

    * 1 tablespoon sugar

    * .

    * Meatballs:

    * 1 pound lean ground beef

    * 3 garlic minced garlic cloves

    * 1 tsp dried leaf oregano

    * 1 tsp dried leaf basil

    * 1/2 cup of Romano cheese

    * 1 tblsp dried parsley

    * 1 egg

Preparation:

Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.

Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.