Introduction

This Comforting Crockpot Ground Beef Pasta is a perfect solution for busy nights when you want a hearty, creamy meal with minimal effort. Everything cooks together in one pot, making cleanup a breeze and dinner ready when you are. The rich sauce and tender beef combined with pasta and spinach create a satisfying dish the whole family will enjoy.

The image shows a white bowl filled with a creamy pasta dish made of bowtie-shaped pasta mixed with cooked ground meat and wilted dark green spinach leaves, all coated in a light creamy sauce. A silver spoon holds a close-up bite of the dish, highlighting the textured ground meat, smooth sauce, and the pasta’s pale yellow color. The bowl sits on a pale green cloth over a white marbled surface, with a small white container of grated cheese and a glass bottle with yellow oil blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oil in a large skillet over medium-high heat. Add the ground beef and break it apart as it cooks until browned and most of the pink is gone, about 3-5 minutes. Stir in the diced onion and minced garlic, cooking for one more minute until fragrant.

Step 2: Drain excess grease from the skillet, leaving just enough for flavor. Transfer the browned beef mixture to your slow cooker. Add the beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir to combine evenly.

Step 3: Cover the slow cooker and cook on HIGH for 2-3 hours or LOW for 4-6 hours until the beef is very tender and the broth is richly seasoned.

Step 4: Switch the slow cooker to HIGH. Stir in the uncooked pasta, breaking it up slightly so it’s submerged in the liquid. Slowly pour in the room-temperature heavy cream while stirring to prevent curdling. Add the grated parmesan and mix thoroughly. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce is creamy.

Step 5: Stir fresh spinach into the hot pasta about 1-2 minutes before serving to wilt it. Give everything a final stir, taste, and adjust seasoning as needed. Serve immediately while creamy and hot.

Tips & Variations

Use 80/20 ground beef for moisture and flavor, or substitute with ground turkey or chicken—adding a bit more oil if using leaner meat.

Short pasta shapes like penne or rotini work best; avoid long noodles that don’t cook evenly in the crockpot.

For a lighter sauce, substitute heavy cream with half-and-half or full-fat milk plus a tablespoon of butter.

Swap fresh spinach for kale, arugula, or even frozen peas for a different vegetable twist.

Add cream and cheese during the last 45 minutes to prevent the sauce from separating or becoming grainy.

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 restore creaminess. This dish freezes well for up to 2 months; thaw before reheating gently on the stovetop with extra liquid if needed. Reheat in the microwave in short intervals, stirring halfway to ensure even warming.

FAQs

Can I use a different type of meat?

Yes, you can substitute ground beef with ground turkey, chicken, or Italian sausage. Keep in mind that leaner meats may need extra oil to maintain moisture, and sausage might reduce the need for extra seasoning.

Why do I need to add the pasta near the end of cooking?

Adding the pasta too early will cause it to overcook and become mushy. Cooking it during the last 45 minutes ensures it stays tender but retains a pleasant texture.