Comforting Crockpot Ground Beef Pasta Recipe
This Comforting Crockpot Ground Beef Pasta is a delicious one-pot meal that combines browned ground beef, savory beef broth, and pasta cooked slowly in a crockpot. Finished with creamy heavy cream, parmesan cheese, and fresh spinach, it’s a rich and hearty dish perfect for easy family dinners with minimal cleanup.
- 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
Ingredients
Scale
For the Beef Base:
- 1 lb ground beef (preferably 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
For the Sauce and Pasta:
- 8 oz pasta (penne or rotini recommended)
- 4 cups beef broth (Swanson or similar for a savory base)
- 1 1/4 cups heavy cream (room temperature, about 70°F to prevent curdling)
- 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, and cook until browned and mostly no longer pink, about 3-5 minutes. Add diced onion and minced garlic, stirring constantly for about 1 minute until fragrant. Remove excess grease, leaving a little for flavor.
- Transfer to Slow Cooker and Build the Broth Base: Transfer the browned beef mixture to the slow cooker. Add beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well to evenly combine all seasonings and create a savory broth base.
- Slow Cook the Beef Base: Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours. The longer cooking on low intensifies flavor and tenderizes the beef. Beef should be very tender and broth richly seasoned by the end.
- Add Pasta, Cream, and Cheese for Final Cook: Switch the slow cooker to HIGH. Stir in uncooked pasta, breaking it up slightly so it submerges in liquid. Slowly pour room-temperature heavy cream while stirring to prevent curdling. Sprinkle in grated parmesan and stir thoroughly. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce is creamy and thickened.
- Finish with Spinach and Serve: Stir fresh spinach into the hot pasta just before serving to wilt it in 1-2 minutes. Give a final stir, taste for seasoning, and adjust salt or pepper if needed. Serve immediately while hot and creamy.
Notes
- Use 80/20 ground beef to maintain moisture and flavor during slow cooking.
- Don’t add pasta too early to avoid mushy texture; wait until the last 45 minutes.
- Drain excess grease from ground beef to prevent oily dish.
- Add cream and parmesan cheese near the end to keep sauce smooth and prevent separation.
- Resist lifting the lid during slow cooking to maintain temperature and cooking time.
- Substitutions: ground turkey or chicken for beef; half-and-half or coconut cream instead of heavy cream; different short pasta shapes like shells or rotini.
- Store leftovers in airtight container in fridge up to 4 days, add broth or cream when reheating.
- Freezes up to 2 months, though cream sauces may separate slightly and require stirring when reheated.
Keywords: crockpot ground beef pasta, slow cooker pasta, creamy beef pasta, one pot meal, easy family dinner, comfort food
