Slow Cooker Spaghetti Casserole

You can still enjoy this wonderful Italian comfort food and also feel great after you eat it!


1 pound lean (93% lean) ground turkey or beef

12 ounces white mushrooms, sliced

1/2 cup diced white onion

1 minced garlic clove

1/4 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 (24 ounce) jar tomato and basil pasta sauce

1 (14.5 ounce) can diced tomatoes

1 pound spaghetti, broken in half

1 cup low-fat cream cheese

1 cup shredded, part-skim mozzarella cheese


  1. In a large skillet set over medium-high heat, brown the meat, mushrooms and onions together. After the meat is browned add the garlic, cook for a minute a longer. Drain the fat. Add the salt, oregano and basil and stir. Pour the pasta sauce and can of tomatoes into the slow cooker, then add the meat onto the sauce in the slow cooker and stir.
  2. Cover and cook on low for 6 hours or high for 4 hours without opening the lid. After the cooking time is up, cook the noodles as directed on the package in boiling water on the stove-top. Note that the noodles will cook a bit more after adding them to the slow cooker. Drain the noodles and add them to the meat sauce in the slow cooker. Stir, then flatten the noodles in an even layer.
  3. In a small bowl break up the cream cheese into small squares then layer on top of the pasta. Add the mozzarella cheese. Cover and cook for an extra 20 minutes on LOW. Serve and enjoy!