Spaghetti Zoupa

Roslyn Moran


This new recipe by me is a sauced down speghetti. Or, more like a soup where you have to serve it in a bowl. I'm trying to cut down extra calories where I can being on a diet. Now, I can have my spaghetti with a twist with my own recipe.

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15 Min


2 Hr 30 Min


Slow Cooker Crock Pot


1/2 box
spaghetti noodles (small)
2 jar(s)
ragu spaghetti sauce (small)
1 can(s)
tomato sauce (medium)
2 lb
hambugrer or ground beef
2 c
sliced mushrooms (fresh)
4 Tbsp
canola oil

Directions Step-By-Step

Fill up slow cooker pot 1/2 full with water.
In boiling water add sphaghetti noodles with 2 T of Canola oil. Let cook until tender. Drain cooked noodles into larger bowl and set aside.
Add 2 T Canola oil on bottom surface of slow cooker. Add ground beef and chop it up untill it covers bottom surface. Cook on high stirring it a couple of times until browned.
Add all of remaining ingrediances onto cooked ground beef and remain on high temperature while stirring occasionally and pour in pre-cooked noodles. Together, cook for about 1 hour on high where it should reach a boiling point for a while to blend in flavors of sauces.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy