This 5-ingredient slow cooker poor man’s spaghetti pie is my kind of April Showers Supper: you load the crock in the late morning, and by dinnertime you’ve got a glossy, bubbling, golden-topped pasta casserole that practically serves itself. It borrows the spirit of classic Midwestern baked spaghetti and budget-friendly church potluck “spaghetti pie,” but skips the fussy layering and blind-baking. Long strands of spaghetti soak up jarred sauce and broth, then set into a sliceable, almost custardy tangle under a cheesy, umami-rich crust that pulls away from the ceramic sides. It’s deeply practical, very forgiving, and tailor-made for those gray, drizzly days when you want dinner handled hours ahead.
Serve generous wedges of the spaghetti pie straight from the slow cooker with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Garlic bread or buttered toast soldiers are great for scooping up the saucy, caramelized edges around the crock. A sprinkle of crushed red pepper at the table wakes up the tomato and cheese, and if you drink wine, a light red like Chianti or a juicy Zinfandel plays nicely with the cozy, baked-pasta flavors. Leftovers reheat well and make an easy packed lunch alongside raw veggies or a cup of brothy soup.
5-Ingredient Slow Cooker Spaghetti Pie
Servings: 6
Ingredients
12 oz dry spaghetti (long strands, regular or thin)
24 oz jar marinara or other tomato pasta sauce
2 cups low-sodium chicken broth (or vegetable broth)
3 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help the glossy crust release from the ceramic sides.
Break the dry spaghetti in half so it fits more easily into the slow cooker and nests together. Scatter the broken strands into the crock in an even layer, gently shaking to help them settle.
In a large bowl or pitcher, whisk together the jarred marinara sauce and the chicken broth until smooth and pourable. This extra liquid is what allows the long strands to soften and then set into a sliceable pie instead of drying out.
Pour the sauce-and-broth mixture evenly over the dry spaghetti, pressing the pasta down gently with the back of a spoon or tongs so that as many strands as possible are submerged. It will look loose; the pasta will drink up the liquid as it cooks.
Sprinkle 2 cups of the shredded mozzarella evenly over the surface, making sure to reach the edges where it will form those deeply browned, umami-rich, glossy bits that peel away from the crock.
Pages: 1 2
