Comforting Crockpot Ground Beef Pasta Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
