Slow Cooker Skinny Spaghetti
A lighter slow-cooker spaghetti that combines lean ground meat with whole-wheat pasta and basil marinara for an easy, hands-off weeknight meal.
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Slow Cooker
- Colander (optional)
- Measuring cup
Ingredients
- 1 pound lean ground turkey optional: substitute ground beef
- 8 ounces whole wheat spaghetti broken into pieces
- 25 ounces basil marinara
- 1/3 cup Parmesan cheese freshly grated
Instructions
- Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula or fork, until it loses its pink color.
- Drain any excess fat from the cooked meat, then transfer the meat to the slow cooker.
- Add the broken whole-wheat spaghetti and the basil marinara sauce to the slow cooker. Stir well to make sure the pasta is coated in sauce.
- Cover and cook on low for 2–3 hours (about 120–180 minutes), or until the spaghetti is al dente and cooked through. Stir once halfway through if possible to prevent sticking.
- Transfer to a serving platter or bowls and sprinkle with the freshly grated Parmesan before serving.
Notes
- Use ground beef instead of turkey if preferred.
- Break the spaghetti into pieces so it fits and cooks evenly in the slow cooker.
- Stir once during cooking to prevent pasta from clumping.
- Cook until pasta is al dente to avoid a mushy texture.