• Cook spaghetti for half the time directed on pkg. Drain. Meanwhile, coat a large slow cooker with cooking spray and dust bottom and halfway up sides with 3 tbsp seasoned bread crumbs. Whisk eggs. Combine spaghetti, marinara, red peppers, Parmesan, salt and pepper. Fold in eggs and add to prepared slow cooker. Sprinkle with remaining 1 tbsp each grated Parmesan and bread crumbs. Cover and cook on LOW for 4 hr. Serve with additional marinara sauce on the side. Make Ahead: Cook, drain and refrigerate spaghetti. Mix peppers with marinara, Parm, salt and pepper and pop in the fridge.


Nutrition Facts

479 calories; 10 g total fat; 4 g saturated fat; 1323 mg sodium. 72 g carbohydrates; 2 g fiber; 11 g sugar; 21 g protein;