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• Extra-cheesy: If you’re like me and think a little cheese makes everything better, stir in 1–2 cups of shredded mozzarella or Italian blend cheese during the last 5–10 minutes of cooking, just until melted and gooey.
• Hidden veggies: To sneak in some extra nutrition without adding more ingredients to your shopping list, raid the crisper drawer. You can finely chop a carrot, bell pepper, or a handful of spinach and add it in with the sauce and broth at the beginning. They’ll soften right into the sauce as it cooks.
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• Different proteins: Swap the ground beef for ground turkey or chicken for a lighter version, or use half Italian sausage and half beef for a richer, more classic “Sunday sauce” flavor. Just brown them the same way before adding to the slow cooker.
• Make-ahead tip: You can brown the ground beef the night before and store it in the fridge. In the morning, just dump everything into the slow cooker, set it, and head out the door. When you get home, all you’ll need to do is add the pasta and let it finish cooking.
• Timing and texture: Slow cookers can vary. The first time you make this, check the pasta a bit early so it doesn’t overcook. If you know your slow cooker runs hot, use an extra 1/2 cup of liquid and stir the pasta more frequently toward the end.
Leftover spaghetti being reheated for an easy next-day meal
Leftover spaghetti being reheated for an easy next-day meal
Leftovers thicken in the fridge, so add a splash of water or broth when reheating on the stove or in the microwave to bring it back to that saucy, just-cooked texture.
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