1. In 3½- to 4-quart slow cooker, stir all ingredients, except spaghetti and cheese, and ½ teaspoon black pepper; cover and cook on high 3½ hours (or low 6 hours).
2. Stir in spaghetti and 1 cup water, making sure spaghetti is completely submerged in liquid. Cover and cook on high 40 minutes or until spaghetti is tender. Serve with cheese.
Chef Tip: Use spicy Italian sausage and/or add crushed red pepper flakes for a spicier dish.
- 12 g Fat
- 3 g Saturated Fat
- 69 mg Cholesterol
- 603 mg Sodium
- 60 g Carbohydrates
- 5 g Fiber
- 12 g Sugars
- 0 g Added Sugars
- 23 g Protein
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Nutritional Information
- 12 g Fat
- 3 g Saturated Fat
- 69 mg Cholesterol
- 603 mg Sodium
- 60 g Carbohydrates
- 5 g Fiber
- 12 g Sugars
- 0 g Added Sugars
- 23 g Protein
Directions
1. In 3½- to 4-quart slow cooker, stir all ingredients, except spaghetti and cheese, and ½ teaspoon black pepper; cover and cook on high 3½ hours (or low 6 hours).
2. Stir in spaghetti and 1 cup water, making sure spaghetti is completely submerged in liquid. Cover and cook on high 40 minutes or until spaghetti is tender. Serve with cheese.
Chef Tip: Use spicy Italian sausage and/or add crushed red pepper flakes for a spicier dish.