Description
This Comforting Crockpot Ground Beef Pasta is a creamy, one-pot slow cooker meal that combines browned ground beef, pasta, and a rich parmesan cream sauce with Italian seasoning and fresh spinach. Perfect for busy nights, it offers minimal cleanup and lets you set it and forget it while the crockpot does all the work, producing a hearty, flavorful dish that’s sure to please the whole family.
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
- 1 1/4 cups heavy cream (room temperature, about 70°F)
- 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 1 tbsp oil in a large skillet over medium-high heat. Add 1 lb ground beef, breaking it apart, and cook for 3-5 minutes until browned and most pink is gone. Add 1/2 cup finely diced onion and 2 minced garlic cloves, stirring constantly for 1 minute until fragrant. Drain excess grease, leaving a bit for flavor.
- Transfer to Slow Cooker and Build the Broth Base: Transfer the browned beef mixture to the slow cooker. Add 4 cups beef broth, 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, and 1/4 tsp red pepper flakes. Stir well to combine evenly, creating a 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, until beef is very tender and broth richly flavored.
- Add Pasta, Cream, and Cheese for Final Cook: Switch the slow cooker to HIGH. Stir in 8 oz uncooked pasta, breaking it up slightly so it submerges as much as possible. Slowly pour in 1 1/4 cups room-temperature heavy cream while stirring to prevent curdling. Add 3/4 cup grated parmesan cheese and stir thoroughly. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce thickened and creamy.
- Finish with Spinach and Serve: Stir 1 cup fresh spinach into the hot pasta just before serving. Let wilt for 1-2 minutes with residual heat. Give a final stir, taste, and adjust salt or pepper if needed. Serve immediately while hot and creamy.
Notes
- Use 80/20 or 85/15 ground beef for optimal moisture and flavor; leaner beef may result in dryness.
- Don’t add pasta too early to avoid mushy texture; add only during final 45 minutes of cooking.
- Drain excess grease well after browning beef to prevent oily dish.
- Add cream and cheese at the end of cooking to prevent sauce separation.
- Resist lifting the slow cooker lid during cooking to maintain heat and cooking time.
- Can substitute ground turkey, chicken, or Italian sausage for beef (adjust seasoning accordingly).
- Short pasta shapes like penne, rotini, or shells work best; avoid long noodles.
- Half-and-half or full-fat milk with butter can replace heavy cream for lighter version; coconut cream for dairy-free option.
- Chicken or vegetable broth may be used instead of beef broth for flavor variations.
- Fresh or frozen spinach works; alternatives include kale, arugula, or frozen peas.
- Substitute parmesan with grated mozzarella or Italian cheese blends.
- Leftovers keep well refrigerated up to 4 days; add broth or cream when reheating to loosen sauce.
- Freezes well for up to 2 months; sauce may separate but can be re-emulsified by stirring during reheating.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot ground beef pasta, slow cooker pasta, creamy beef pasta, one pot pasta, comfort food, easy dinner, family meal
