Ingredients

1 lb ground beef (80/20 recommended for flavor and moisture)

1/2 cup onion, finely diced (1/4-inch pieces)

2 garlic cloves, minced

1 tbsp oil

8 oz pasta (penne or rotini suggested)

4 cups beef broth

1 1/4 cups heavy cream (room temperature, about 70°F)

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 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 excess grease, leaving a little 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.

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

Step 4: Switch slow cooker to HIGH. Stir in uncooked pasta, breaking it up so it’s mostly submerged. Slowly pour in room-temperature heavy cream while stirring to avoid curdling. Add grated parmesan and mix everything 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. Let wilt for 1-2 minutes. Give a final stir, taste, and adjust seasoning if needed. Serve immediately while creamy and hot.

Tips & Variations

Use 80/20 ground beef for best flavor and moisture; leaner beef may dry out.

Swap penne or rotini with shells or other short pasta shapes, but avoid long noodles like spaghetti.

Try ground turkey or chicken as a substitute, adding a bit of oil to compensate for lower fat.

Use half-and-half or full-fat milk with butter instead of heavy cream for a lighter sauce.

Substitute beef broth with chicken or vegetable broth if preferred.

Replace spinach with kale, arugula, or frozen peas for a different green.

Try mozzarella or Italian cheese blends in place of parmesan for a milder flavor.

Always add cream and cheese at the end of cooking to prevent separation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb the sauce, so add a splash of broth or cream when reheating. This dish also freezes well for up to 2 months; reheat gently on the stovetop with extra liquid to restore creaminess. Microwaving in portions for 2-3 minutes, stirring halfway, works for quick reheating.

FAQs

Can I use lean ground beef for this recipe?

While you can use lean ground beef, it’s best to stick with 80/20 for moisture and flavor. Leaner beef may become dry during the slow cooking process and result in a less rich sauce.

When should I add the pasta during cooking?

Add the uncooked pasta during the last 45 minutes of cooking to prevent it from becoming mushy. Adding it too early can overcook the pasta and ruin the texture.