Introduction

This comforting crockpot ground beef pasta is a one-pot meal that’s perfect for busy evenings. With tender beef, creamy sauce, and tender pasta all cooked together, it makes dinner easy and satisfying. Plus, it sneaks in some fresh spinach for a healthy touch.

Comforting Crockpot Ground Beef Pasta Recipe - Recipe Image

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 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, breaking it apart as it cooks until browned and mostly pink-free, about 3-5 minutes. Stir in diced onion and minced garlic, cooking another minute until fragrant.
Step 2: Pour off excess grease, leaving just enough for flavor. Transfer the beef mixture to the slow cooker. Add beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir to combine evenly.
Step 3: Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours until the beef is tender and broth is richly seasoned.
Step 4: Switch slow cooker to HIGH. Stir in uncooked pasta, breaking it up slightly to submerge. Slowly pour in room-temperature heavy cream while stirring to prevent curdling. Add grated parmesan and mix well. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce is creamy.
Step 5: Stir fresh spinach into the hot pasta just before serving. Let wilt for 1-2 minutes, then taste and adjust seasoning. Serve immediately while creamy and hot.

Tips & Variations

Use 80/20 ground beef for moist, flavorful results; leaner beef may dry out.
Substitute ground turkey or chicken for a lighter option, but add extra oil to maintain moisture.
Try half-and-half or full-fat milk with butter instead of heavy cream for a lighter sauce.
Swap pasta shapes with penne, rotini, or shells; avoid long noodles like spaghetti that don’t cook well in the crockpot.
Frozen spinach or kale can be used instead of fresh spinach.
To avoid mushy pasta, add it only in the last 45 minutes of cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb sauce, so add a splash of broth or cream when reheating to restore creaminess. Freeze in a freezer-safe container for up to 2 months; sauces may separate slightly but can be reblended with stirring. Reheat gently on the stovetop or microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, ground turkey or chicken works but yields a milder flavor. Adding a bit of oil helps keep it moist. Italian sausage is also an option but reduce added seasonings since it’s already seasoned.

Why should I add the pasta late in cooking?

Adding pasta too early causes it to overcook and become mushy. Adding it during the last 45 minutes ensures it cooks perfectly and absorbs flavors without losing texture.

Comforting Crockpot Ground Beef Pasta Recipe

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4.6 from 65 reviews

This Comforting Crockpot Ground Beef Pasta is a delicious, creamy, and easy-to-make one-pot meal perfect for family dinners. Featuring tender ground beef, rich heavy cream, parmesan, and pasta cooked together in a slow cooker, it offers savory, creamy flavors and a nutritious boost from fresh spinach. The recipe is designed for minimal cleanup and effortless preparation, making it an ideal comfort food that truly cooks itself.

Author: Kai
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American

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 80/20 ground beef helps keep the meat moist and flavorful during the slow cooking process.
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 your slow cooker. Add beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well to combine all seasonings evenly throughout the liquid, creating a rich and savory base.
Slow Cook the Beef Base: Cover the slow cooker and cook on HIGH for 2-3 hours or LOW for 4-6 hours depending on your schedule. This slow cooking tenderizes the beef and deepens the flavor of the broth base.
Add Pasta, Cream, and Cheese for Final Cook: Switch the slow cooker to HIGH setting. Stir in the uncooked pasta, breaking it up slightly to submerge in the liquid as much as possible. Slowly pour in room-temperature heavy cream while stirring to prevent curdling. Add the grated parmesan and stir thoroughly to combine. 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. The residual heat will wilt the spinach within 1-2 minutes. Give the dish a final stir and adjust seasoning with salt and pepper if needed. Serve immediately while creamy and hot.

Notes

Using 80/20 ground beef ensures a juicy and flavorful dish; leaner beef may dry out during slow cooking.
Do not add pasta at the beginning to avoid mushy texture; add it only during the final 45 minutes.
Drain excess grease thoroughly after browning the beef to prevent an oily final dish.
Add heavy cream and parmesan cheese at the end of cooking to prevent sauce separation.
Avoid lifting the slow cooker lid frequently to prevent heat loss and extended cooking time.
Substitutions: ground turkey or chicken for beef, short pasta varieties like shells or rotini, half-and-half for heavy cream, and chicken or vegetable broth instead of beef broth.
Store leftovers in an airtight container in the fridge up to 4 days; reheat with added broth or cream to restore creaminess.
Freeze up to 2 months; sauce may separate upon thawing but can be recombined with stirring during reheating.

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