Description

This Comforting Crockpot Ground Beef Pasta is a one-pot, slow-cooked dish perfect for busy weeknights. Ground beef, pasta, and a creamy Parmesan sauce cook together in a slow cooker, creating a rich and hearty meal that’s effortlessly delicious. Packed with savory flavors and a touch of fresh spinach, this recipe is a go-to comfort food that requires minimal hands-on time and cleanup.

Ingredients

Scale

For the 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

For the sauce and pasta:

8 oz pasta (penne or rotini recommended)
4 cups beef broth (Swanson recommended)
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 as it cooks until browned and most of the pink is gone, about 3-5 minutes. Add the diced onion and minced garlic, stirring constantly for another minute until fragrant. The fat in the 80/20 beef keeps it moist during cooking.
Transfer to Slow Cooker and Build the Broth Base: Carefully pour off any excess grease from the skillet, leaving just enough for flavor. 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 seasonings with the liquid, creating a rich broth base.
Slow Cook the Beef Base: Cover the slow cooker and cook on HIGH for 2-3 hours or LOW for 4-6 hours. The beef should become very tender and the broth richly seasoned. Avoid lifting the lid during this time to maintain heat and cooking time efficiency.
Add Pasta, Cream, and Cheese for Final Cook: Switch the slow cooker to HIGH. Stir in the uncooked pasta, breaking pieces slightly to submerge in the liquid. Slowly pour in room-temperature heavy cream while stirring to prevent curdling. Sprinkle in grated Parmesan and stir thoroughly. Cook uncovered for 45 minutes, stirring occasionally, until the pasta is tender and the sauce is creamy and thickened.
Finish with Spinach and Serve: Stir fresh spinach into the hot pasta mixture just before serving; residual heat will wilt it in 1-2 minutes. Give everything a final stir, taste, and adjust seasoning if needed. Serve immediately while creamy and hot.

Notes

Use ground beef with 80/20 or 85/15 fat content to keep the dish moist and flavorful.
Do not add pasta at the beginning to prevent mushy texture; add during the last 45 minutes of cooking.
Drain excess grease after browning beef to avoid oily sauce.
Use room-temperature heavy cream to prevent curdling during slow cooking.
Resist lifting the slow cooker lid frequently to maintain cooking temperature and time.
Substitutions: Ground turkey, chicken, or Italian sausage can be used; use different short pasta shapes if desired; half-and-half or coconut cream can replace heavy cream for lighter or dairy-free options.
Leftovers keep well in the refrigerator up to 4 days; add a splash of broth or cream when reheating to restore creaminess.
This dish freezes well up to 2 months; stir well when reheating to recombine sauce.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: crockpot, ground beef, pasta, slow cooker, comfort food, creamy pasta, one-pot meal