Crockpot Spaghetti

So what's a girl with 10 miles (give or take just a little!) of binding to tack down to do for supper?  Why, turn to my BFF in the kitchen, the crockpot, of course!  This recipe is easy and good, my two must-haves.  And it's also  reasonably healthy, which I usually try for.

Crockpot Spaghetti
1 1/2 lb lean ground beef
2 jars pasta sauce
1 box pasta
1 pkg shredded Italian-compatible cheese (like mozzarella, parmesan or this "5 Cheese Italian" blend I've found)
That's it!

 Did you know you can cook ground beef in the crockpot?  You can!  My mom told me she did it for chili and I tried it and appreciated the convenience of not having to stand over the stove.  The only downside is that draining it isn't the easiest thing in the world.  I use paper towels to sop up the grease.

Anyway, put the ground beef (the leaner the easier the draining) in the crock pot on high for about 2 hours, or low 6-8 hours or so, until it's cooked or you get home, whichever comes first.  Drain or sop up the grease.  Add the pasta sauce and let it simmer on low until about 30 minutes before you want to eat.  (If I'm working the day I make this, I cook the ground beef starting when I go to bed the night before.  In the morning drain the grease and add the pasta sauce and when you get home from work continue with the directions below.)

Break the pasta in half and stir it into your meat/sauce.  (Unless your crockpot is bigger than mine - maybe you wouldn't have to break it?)  Let it cook for about 20-25 minutes.  Stir well.  Add about half the package of cheese to the top and let it go another 5 mins or so, until the pasta is cooked and the cheese is melted.  Be careful not to let the pasta overcook.  Turn off the crockpot and remove leftovers to storage container asap so the pasta doesn't keep cooking and get overdone.

Then enjoy!  Reserve the remaining cheese for the leftovers.  This serves an army.  Yay, leftovers and no more cooking for the foreseeable future! :)

Thanks for stopping by,
Nan