I’m an all-seasons crock pot user, but there’s something about fall and winter that makes me want to crock pot it up several times a week.

Plus, I’m a lazy chef, and I love the idea of being out and about, doing my thing and knowing that my dinner’s cooking away without me tending to it, and then when my family’s all yum, this is so delicious, I smuggly take all the credit.

So when I ran across this creamy crock pot spaghetti recipe from approximately (and this is just approximate) 5,415 people on the Internet, I said, self, this is one of those times where I can impress my family by doing basically no cooking.  Let’s not delay!

The other best thing about this recipe is I had all the ingredients save for the cream cheese.  I love that.  There’s nothing that gets my panties all in a knot than a bunch of special ingredients.

I followed the recipe exactly except I changed the noodles from spaghetti to large rigatoni because that’s all I had on hand.  This did not disappoint.  I made it for a large gathering of friends (the kind I don’t mind trying out new stuff on; we’re close like that), and they gobbled it up.  We barely had any left over, which, in my book, is a sign of a successful meal.  It’s creamy and tangy and a cross between lasagna and casserole, so it’s like lasaga-role or cass-alagna.  Anyway, everyone agreed it should just be called delicious.

This recipe’s going in my new weekly rotation, for sure.  And my family better act all impressed each time I serve it this fall and winter.