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.

Slow Cooker Million Dollar Spaghetti with Spring Veggies
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

1. In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic. Season with salt and pepper. Drain any excess grease and set aside.

2. In the slow cooker, spread a thin layer of marinara sauce to cover the bottom.

3. Layer half of the broken spaghetti noodles over the sauce.

4. Combine the cooked beef mixture with the spring vegetables, fresh basil, and olive oil in a bowl, then spread half of this mixture over the noodles.

5. Mix together the ricotta cheese and half of the grated Parmesan cheese, and dollop half of this cheese mixture over the beef and vegetable layer.

6. Sprinkle over one cup of mozzarella cheese.

7. Repeat the layering process once more, starting with marinara sauce and ending with the remaining mozzarella and Parmesan cheese.

8. Cover and cook on LOW for 3-4 hours, until the pasta is tender and the cheeses are melted and bubbly.

- If you're cutting down on red meat, ground turkey or chicken are excellent substitutions in this recipe.
- For a vegetarian version, skip the meat and double up on your spring veggies — adding spinach, mushrooms, or eggplant can make for a hearty dish.
- Make sure not to overcook the pasta. Slow cookers can vary in temperature, so check the dish at the 3-hour mark.
- For additional flavor, consider stirring a teaspoon of Italian seasoning into the meat and vegetable mixture.
- Slight browning of the cheese on top can add a lovely texture. If your slow cooker doesn't have a baking feature, transfer the content to an oven-proof dish and broil for a few minutes in the oven until the cheese has that golden-brown appearance.
- Leftovers can be refrigerated and reheated, making this dish just as delightful the next day.