This is the perfect meal idea for busy workdays. It goes in the crock pot so you aren’t stuck over a hot stove all evening. It’s ideal in the summer time too, because you don’t have the oven cranking and heating up the house. Whenever I have my slow cooker out with this going, my kids will skip their after school snack because they want to save room for spaghetti! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“I love how creamy and yummy this spaghetti is.”
You don’t often hear of spaghetti as creamy, and it works, trust me!
Ingredients
1 pound Johnsonville Italian sausage
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
3 (24 ounce) jars of Ragu pasta sauce
1 pound spaghetti noodles
1/2 cup Kraft Parmesan cheese (grated or powder)
4 ounces fat free cream cheese
1 (14.5 ounce) can chicken broth
Instructions
Brown Italian sausage in medium skillet. Season with salt, pepper and garlic salt. Drain grease and set sausage aside.
Pour one jar of pasta sauce on the bottom of you crock pot. Break spaghetti noodles in half and place on tops of sauce. Put sausage on top of noodles. Sprinkle with Parmesan cheese.
Cut cream cheese into little chunks and put in crock pot on top of Parmesan cheese. Pour another jar of pasta sauce over the cream cheese.
Cover slow cooker and cook on high for 3 hours, stirring a few times throughout cooking time.
After three hours stir spaghetti mixture. Pour last jar of pasta sauce and chicken broth into crock pot. Replace lid and cook on low for one hour.
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Quick Tip: Use whatever pasta you have available.
Thanks again to Julie’s Eats & Treats for this convenient and tasty recipe.