Description
A hearty and creamy one-pot meal made in a crockpot featuring browned ground beef, tender pasta, and a rich sauce of heavy cream and Parmesan, finished with fresh spinach for a nutritious boost. Perfect for effortless, comforting dinners with minimal cleanup.
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 (Barilla penne or rotini recommended)
- 4 cups beef broth (Swanson brand suggested for a savory base)
- 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 pink is gone, about 3-5 minutes. Add the diced onion and minced garlic and stir constantly for another minute until fragrant.
- Transfer to Slow Cooker and Build the Broth Base: Carefully drain excess grease, leaving just enough for flavor. Transfer beef mixture to the slow cooker. Add beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well to combine for a flavorful base.
- Slow Cook the Beef Base: Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours until beef is tender and broth well-seasoned. Longer cooking on LOW yields deeper flavor, while HIGH speeds up the process.
- Add Pasta, Cream, and Cheese for Final Cook: Switch slow cooker to HIGH. Stir in uncooked pasta, breaking it up slightly so it’s submerged. Slowly pour in room-temperature heavy cream while stirring to prevent curdling. Add grated Parmesan and mix thoroughly. Cook uncovered for 45 minutes, stirring occasionally until pasta is tender and sauce thickened.
- Finish with Spinach and Serve: Stir fresh spinach into hot pasta mixture just before serving. Residual heat will wilt spinach in 1-2 minutes. Taste and adjust seasoning if needed. Serve immediately while creamy and hot.
Notes
- Use 80/20 or 85/15 ground beef for best moisture and flavor; leaner beef may dry out.
- Do not add pasta too early to avoid mushy texture; add it only in last 45 minutes.
- Drain excess fat after browning beef to avoid oily dish.
- Use room-temperature cream to prevent curdling when added to hot broth.
- Avoid lifting the slow cooker lid too often to prevent heat loss and increased cooking time.
- Substitutions: ground turkey or chicken for beef; half-and-half or coconut cream for heavy cream; chicken or vegetable broth for beef broth; mozzarella or Italian cheese blend for Parmesan; kale, arugula, or peas for spinach.
- Leftovers keep up to 4 days refrigerated and freeze well up to 2 months; add broth or cream when reheating to loosen sauce.
- Serve with garlic bread, breadsticks, or a fresh side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot ground beef pasta, slow cooker pasta, creamy pasta recipes, one-pot meal, comfort food, easy family dinner
