Description

This creamy slow cooker beef pasta is a comforting, hearty dish perfect for busy weeknights. Ground beef is browned with onions and garlic, then combined with tomatoes, tomato paste, beef broth, and aromatic spices in a slow cooker. After hours of simmering, uncooked pasta is added directly to the slow cooker, allowing it to cook tenderly in the flavorful sauce. Finished with heavy cream and melty cheeses, this dish delivers a rich, creamy texture and savory taste with minimal hands-on time.

Ingredients

Scale

Meat and Vegetables

1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced

Tomato Base

1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste

Liquids and Seasonings

2 cups beef broth
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste

Pasta and Dairy

3 cups uncooked pasta (penne, rotini, or similar)
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Garnish

Fresh parsley for garnish (optional)

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Instructions

Brown the beef mixture: Heat a skillet over medium heat and add the ground beef, diced onion, and minced garlic. Cook, breaking up the beef as it browns, until the beef is no longer pink and the onions are softened. Drain any excess fat before transferring to the slow cooker.
Combine ingredients in slow cooker: Add the diced tomatoes with their juice, tomato paste, beef broth, Italian seasoning, garlic powder, paprika, salt, and pepper to the slow cooker with the cooked beef mixture. Stir well to combine all ingredients.
Slow cook the beef sauce: Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, allowing the flavors to meld and the mixture to thicken.
Add uncooked pasta and cook: After the initial cooking, stir in the uncooked pasta. Cover again and cook on low for an additional 30 to 45 minutes, or until the pasta is tender and fully cooked through, stirring occasionally if possible.
Stir in cream and cheeses: Once the pasta is cooked, add the heavy cream, shredded mozzarella, and grated Parmesan. Stir thoroughly until the cheese is melted and the sauce achieves a creamy consistency.
Season to taste: Taste the dish and adjust seasoning with additional salt and pepper if desired, ensuring a balanced flavor.
Serve: Spoon the creamy beef pasta into bowls or onto plates, and garnish with freshly chopped parsley if using. Serve warm for a delicious, comforting meal.

Notes

You can use any short pasta like penne, rotini, or rigatoni that cooks well in liquid.
Stir the pasta occasionally during the second cooking phase if your slow cooker allows, to prevent sticking.
If you prefer a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
For added veggies, consider mixing in spinach or mushrooms with the beef before slow cooking.