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)

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 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.

Step 2: Carefully pour off any excess grease, leaving just enough for flavor. Transfer the 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.

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

Step 4: Switch slow cooker to HIGH. Stir in uncooked pasta, breaking it up slightly so it’s submerged. Pour in room-temperature heavy cream slowly while stirring to prevent curdling. Add grated parmesan and stir 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 mixture just before serving. The heat will wilt it in 1-2 minutes. Taste and adjust seasoning if needed. Serve immediately while creamy and hot.

Tips & Variations

Use 80/20 ground beef to keep the meat moist and flavorful during slow cooking.

Swap ground beef for ground turkey, chicken, or Italian sausage; adjust seasonings as needed.

Use short pasta shapes like penne or rotini for even cooking; avoid spaghetti.

Substitute heavy cream with half-and-half or full-fat milk plus butter; coconut cream works for a dairy-free option.

Replace spinach with kale, arugula, or frozen peas to add different greens.

Add cream and cheese at the end to prevent sauce separation.

Don’t add pasta too early to avoid mushy texture; add it in the last 45 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce, so add a splash of broth or cream when reheating to loosen it. You can freeze the dish for up to 2 months; cream-based sauces may separate slightly but will come back together with stirring. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Keep in mind the flavor will be milder, and you may want to add a bit of oil for moisture since these meats are leaner than beef.

What pasta works best for crockpot recipes?

Short pasta like penne, rotini, or shells work best as they cook evenly in the crockpot. Avoid long noodles such as spaghetti, which don’t cook as well in slow cookers.