Introduction

This comforting crockpot ground beef pasta is a one-pot meal that combines tender beef, creamy sauce, and tender pasta for an easy weeknight dinner. Slow-cooked to perfection, it’s packed with rich flavors and a touch of fresh spinach for a wholesome finish. Perfect for busy days when you want something warm and satisfying with minimal effort.

The dish is a bowl of creamy farfalle pasta mixed with three main layers: the top layer has small pieces of cooked ground meat in a light brown color, spread evenly across the pasta; the middle layer is made of creamy white sauce that coats the farfalle pasta, giving it a smooth, rich texture; the bottom layer consists of the farfalle pasta itself, pale yellow in color and shaped like small bow ties, with dark green spinach leaves scattered throughout. The bowl is white and sits on a folded light green cloth on a white marbled surface. In the background, there is a small white bowl of grated cheese and a bottle of olive oil. Photo taken with an iphone --ar 4:5 --v 7

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 and break it apart with a wooden spoon as it cooks. Continue until browned and mostly no pink remains, about 3-5 minutes. Add the diced onion and minced garlic, stirring for another minute until fragrant.

Step 2: Carefully drain any excess grease from the skillet, leaving just enough for flavor. Transfer the beef mixture to your slow cooker. Add the 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. The longer cook on low develops deeper flavor, while high speeds up the process. The beef should be tender and the broth richly seasoned.

Step 4: Switch the slow cooker to HIGH. Stir in the uncooked pasta, breaking it up slightly so it’s submerged as much as possible. Slowly pour in the room-temperature heavy cream while stirring to prevent curdling. Add the grated parmesan and stir until fully combined. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce thickened.

Step 5: Stir in the fresh spinach just before serving. The residual heat will wilt it in 1-2 minutes. Give the dish a final stir, adjust seasoning if needed, and serve warm.

Tips & Variations

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

Try adding mushrooms or bell peppers with the onions for extra veggies.

Substitute half-and-half for heavy cream for a lighter sauce, but expect it to be a bit less creamy.

For a smoky twist, add a teaspoon of smoked paprika to the seasoning mix.

FAQs

Can I use a different type of pasta?

Yes, sturdy shapes like penne, rotini, or rigatoni work best because they hold up well in slow cooking without becoming mushy.

What if I don’t have a slow cooker?

You can prepare this on the stove by simmering the beef mixture until tender, then adding the pasta, cream, and cheese. Cook gently until pasta is done and sauce thickens, stirring frequently to prevent sticking.