Comforting Crockpot Ground Beef Pasta Recipe

Introduction

This comforting crockpot ground beef pasta is a delicious one-pot meal perfect for busy weeknights. It combines tender beef, creamy sauce, and perfectly cooked pasta, all slow-cooked to develop rich flavors. With minimal prep and cleanup, it’s a hassle-free dinner the whole family will enjoy.

Ingredients

• 1 lb ground beef (80/20 for better flavor and moisture)
• 1/2 cup onion (finely diced into 1/4-inch pieces)
• 2 garlic cloves (minced)
• 1 tbsp oil
• 8 oz pasta (penne or rotini recommended)
• 4 cups beef broth
• 1 1/4 cups heavy cream (room temperature, about 70°F to prevent curdling)
• 3/4 cup grated parmesan
• 1 cup fresh spinach
• 1 1/2 tbsp Italian seasoning
• 1 1/4 tsp salt
• 1 1/4 tsp garlic powder
• 1 1/4 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Heat oil in a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks, until browned and most pink is gone, about 3-5 minutes. Stir in diced onion and minced garlic; cook for another minute until fragrant.
2. Step 2: Drain excess grease from the skillet, leaving a bit for flavor. Transfer beef mixture to slow cooker. Add beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir to combine.
3. Step 3: Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours until beef is very tender and broth is flavorful.
4. Step 4: Switch slow cooker to HIGH. Stir in uncooked pasta, breaking it up so it is submerged as much as possible. Slowly pour in room-temperature heavy cream while stirring to prevent curdling. Add grated parmesan and stir thoroughly. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce is creamy and thick.
5. Step 5: Stir fresh spinach into pasta mixture just before serving. Let wilt from residual heat for 1-2 minutes. Taste and adjust seasoning with salt or pepper if needed. Serve immediately while hot and creamy.

Tips & Variations

• Use 80/20 ground beef for moisture and flavor; ground turkey or chicken can be substituted but may require extra oil.
• Try different short pasta shapes like rotini or shells; avoid long noodles to ensure even cooking.
• Substitute heavy cream with half-and-half or full-fat milk plus butter for a lighter sauce, or use coconut cream for a dairy-free option.
• Swap beef broth for chicken or vegetable broth to vary the flavor.
• Add frozen spinach, kale, or peas if fresh spinach is unavailable.
• Use grated mozzarella or Italian cheese blends if parmesan is unavailable, adding them near the end for proper melting.
• Avoid adding cream and cheese at the beginning to prevent separation and graininess.
• Wait to add pasta until the final 45 minutes to prevent mushy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb sauce over time, so add a splash of broth or cream when reheating to loosen it. This dish freezes well for up to 2 months in a freezer-safe container; sauce may separate slightly but will come back together when stirred during reheating. Reheat on the stovetop over medium-low heat with extra liquid or microwave in portions for 2-3 minutes, stirring halfway through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leaner ground beef in this recipe?

Lean ground beef like 90/10 can be used but may result in a drier dish since fat adds moisture and flavor. Consider adding a little extra oil or broth to compensate.

Why should I add the cream and cheese near the end of cooking?

Adding cream and cheese at the end prevents them from separating or curdling during the long slow-cook process, ensuring a smooth, rich sauce.

Comforting Crockpot Ground Beef Pasta Recipe

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★★★★★

4.9 from 121 reviews

This Comforting Crockpot Ground Beef Pasta is a rich, creamy, and savory one-pot meal ideal for busy weeknights. Ground beef is browned with onions and garlic before being slow-cooked with Italian seasoning and beef broth to build a flavorful base. Uncooked pasta, heavy cream, and parmesan cheese are added later to create a creamy sauce as the pasta cooks in the crockpot. Fresh spinach is stirred in at the end to add a pop of color and nutrition. This hearty dish is easy to prepare, requires minimal cleanup, and delivers comforting, restaurant-quality flavors with very little effort.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American Italian-Inspired

Ingredients

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Beef Base

• 1 lb ground beef (80/20 for better flavor and moisture)
• 1/2 cup onion (finely diced into 1/4-inch pieces)
• 2 garlic cloves (minced)
• 1 tbsp oil

Sauce and Pasta

• 8 oz pasta (penne or rotini recommended)
• 4 cups beef broth (Swanson preferred)
• 1 1/4 cups heavy cream (room temperature, about 70°F)
• 3/4 cup grated parmesan cheese
• 1 cup fresh spinach
• 1 1/2 tbsp Italian seasoning
• 1 1/4 tsp salt
• 1 1/4 tsp garlic powder
• 1 1/4 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Brown the Ground Beef and Aromatics: Heat the oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks, until browned and most of the pink is gone, about 3-5 minutes. Stir in the diced onion and minced garlic and cook for another minute until fragrant. The 80/20 beef ensures richness and moisture.
2. Transfer to Slow Cooker and Build the Broth Base: Carefully pour off excess grease leaving a little for flavor. Transfer the beef mixture into the slow cooker. Add beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir thoroughly to combine all seasonings evenly.
3. Slow Cook the Beef Base: Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours depending on your timing. The goal is tender beef and richly flavored broth.
4. Add Pasta, Cream, and Cheese for Final Cook: Switch the slow cooker to HIGH. Stir in uncooked pasta, breaking it slightly to submerge it in the liquid. Slowly pour in room-temperature heavy cream while stirring to prevent curdling. Add grated parmesan cheese and stir well. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce is thick and creamy.
5. Finish with Spinach and Serve: Stir fresh spinach into the hot pasta mixture just before serving. The residual heat wilts the spinach in 1-2 minutes. Taste and adjust seasoning with salt or pepper as desired. Serve immediately while warm and creamy.

Notes

• Use 80/20 or 85/15 ground beef for moisture and flavor; leaner beef may dry out.
• Do not add pasta at the start or it will become mushy; add only during the final 45 minutes.
• Use room-temperature heavy cream to avoid curdling in the hot liquid.
• Carefully drain grease after browning beef to prevent oily dish.
• Resist opening the slow cooker lid frequently to maintain cooking temperature.
• Leftovers keep well refrigerated for up to 4 days; reheat with extra broth or cream to loosen sauce.
• This dish freezes well for up to 2 months but cream sauce may separate slightly on thawing; stir well when reheating.
• Substitute pasta shapes like shells or rotini; avoid long noodles like spaghetti.
• Ground turkey, chicken, or sausage can substitute beef; adjust seasoning accordingly.
• Spinach can be swapped for kale, arugula, or frozen peas.
• For dairy-free cream options, use coconut cream; mozzarella or mixed Italian cheeses can replace parmesan.

Keywords: crockpot pasta, slow cooker ground beef pasta, creamy beef pasta, easy dinner, one pot meal, comfort food, crockpot recipe