Beans stand in place of ground beef in this hearty vegetarian sauce that's ready when you are--thanks to the crock pot. The prep is quick and easy to do in the morning before heading off to work. When you get home, just cook up some whole-wheat pasta to serve it over and dinner is ready. If you have leftovers, freeze them for an easy meal another day.

Source:, October 2018


Recipe Summary

15 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.

  • Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.


To make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts

1 cup spaghetti & 3/4 cup sauce
434 calories; protein 15.9g; carbohydrates 64.3g; dietary fiber 6.6g; sugars 6.2g; fat 12.6g; saturated fat 3.5g; cholesterol 12.8mg; vitamin a iu 1999.3IU; vitamin c 14.9mg; folate 77.3mcg; calcium 146.9mg; iron 4.4mg; magnesium 143.3mg; potassium 762mg; sodium 411mg; thiamin 1.4mg.

3 1/2 starch, 1 1/2 fat, 1 1/2 vegetable, 1 lean protein