Crock Pot Sketti

Let’s see, I’ve tried desserts, soups, have made applesauce and apple butter in the crock pot now…but I had no idea it was possible to make spaghetti in the crock pot. That was news to me and boy was it easy!! I had no idea going into this if the noodles would actually cook properly or if it would be some pipe dream. Let’s face it, sometimes when see something on Pinterest you wonder if it could actually be real or a hoax. I’ve tried a couple of other recipes shared through Pinterest and they’ve actually worked, however, others I’ve never shared the results because it was downright embarrassing just how bad they turned out. With that said, I’ve made this recipe twice now and it gets better every time! Plus I love that it doesn’t heat up the kitchen during the summer…who WOULDN’T love that?! Don’t be overwhelmed by the list of ingredients, so long as you have everything prepped ahead of time, this recipe is going to be a breeze to put it in the crock pot 🙂

 

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Crock Pot Sketti

2 pounds ground beef, cooked and drained

1 tsp sweet summer savory (optional)

1 onion, chopped and cooked

2 garlic cloves, minced

2 to 3–16 oz jars of favorite spaghetti sauce

8 oz brick cream cheese, cubed

1 cup parmesan cheese

1–14.5 oz can chicken broth

1 pound dry spaghetti noodles

1 cup heavy cream (optional)

 

In a large pot brown ground beef with onions. Drain if needed and season with sweet summer savory(or basil and oregano).

In a 7 quart crock pot, pour in one jar of spaghetti sauce. Break spaghetti noodles in half and lay on top of the sauce. Add the can of chicken broth, add meat mixture topped with minced garlic. Add another jar of sauce. Place cubed cream cheese on sauce, sprinkle on parmesan cheese. Finally add more sauce over the cheese, just enough to cover and cook on low for 4 hours.  An hour before serving give the pot a stir with tongs, breaking up any clumped noodles. At this point you can add heavy cream or more spaghetti sauce if it’s too thick. Let finish cooking for that final hour covered. Serve with garlic bread and salad!

 

This was amazing, plenty of leftovers for another meal, I love making this and freezing the leftovers. Which heat back up beautifully!

I do however, feel the need to quickly explain what sweet summer savory is exactly. It’s a delicate herb that somewhat reminds me of thyme, flavor wise. It’s different from the winter savory which I understand is more bitter, so when looking online on where to buy summer savory be sure you are indeed purchasing the summer and not the winter. I especially love adding the summer savory to Italian dishes, it adds a delightful layer of flavor that truly compliments the basil and oregano flavors in spaghetti sauces.  You can definitely add it to marinades, soups, pork loins, and chicken.

The cream adds a richness to the dish but it helps to tame the intense sauce flavor(depending on the sauce you use). Instead of cream you can add milk, just cut it back to 1/2 cup, you definitely don’t want to turn the dish into a spaghetti soup 🙂

 

Hope you enjoy!!

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