This is called « Million Dollar Spaghetti » but this rendition features only ingredients you get during spring!

A fusion of hearty Italian-American flavors and the freshness of spring, Slow Cooker Million Dollar Spaghetti with Spring Veggies is a dish that hits the right note any day of the week. The origins of Million Dollar Spaghetti are a bit muddled, but it’s widely agreed upon that this casserole-like pasta, laden with cheese and meat, was a budget-friendly meal that could feed a crowd and make them feel like they’re eating a million-dollar meal without breaking the bank. Perfect for a busy metropolitan dweller with a hankering for something homey yet gourmet, this dish incorporates spring veggies for added nutrition and a pop of color.

A simple green salad tossed with vinaigrette and a crusty baguette to sop up the sauce would accompany this dish perfectly. If you prefer something lighter, steamed asparagus or roasted artichokes would balance the richness of the spaghetti beautifully.

Servings: 6-8 servings

– 1 lb ground beef
– Salt and pepper, to taste
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 16 oz of spaghetti noodles, broken in half
– 24 oz jar of marinara sauce
– 3 cups of shredded mozzarella cheese
– 1 cup of ricotta cheese
– 1 cup of grated Parmesan cheese, divided
– 2 cups of spring vegetables (such as zucchini, bell peppers, and cherry tomatoes), chopped
– 1/4 cup of fresh basil, chopped
– 2 tablespoons olive oil