Description
This creamy slow cooker beef pasta is a comforting and hearty meal perfect for busy days. Tender ground beef simmers with tomatoes, broth, and Italian seasoning for hours, then gets combined with tender pasta, cream cheese, and melted shredded cheese to create a rich, flavorful dish with minimal effort.
Ingredients
Scale
Meat and Dairy
- 1 lb (450 g) ground beef
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) shredded cheddar or mozzarella cheese
Produce
- 3 cloves garlic, minced
- 1 medium onion, diced
Pantry
- 12 oz (340 g) penne or rotini pasta
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 2 cups (480 ml) beef broth
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium heat. Add ground beef, season with salt and pepper, and cook until browned, breaking it apart with a spoon as it cooks.
- Drain and transfer beef: Drain the excess fat from the skillet, then transfer the browned beef to the slow cooker.
- Sauté onion and garlic: In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until translucent and fragrant. Add this mixture to the slow cooker.
- Add liquids and seasoning: Pour the diced tomatoes (with their juice), beef broth, and sprinkle in the Italian seasoning into the slow cooker. Stir everything to combine well.
- Slow cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours to allow flavors to meld and beef to become tender.
- Cook the pasta: About 20-30 minutes before serving, bring a pot of salted water to boil. Cook the pasta until al dente according to package instructions, then drain and set aside.
- Combine pasta and cream cheese: Stir the cooked pasta and softened cream cheese into the slow cooker mixture. Mix thoroughly until the cream cheese is fully incorporated and the sauce is creamy.
- Adjust consistency and add cheese: If the dish seems too thick, add additional beef broth to reach your desired consistency. Sprinkle the shredded cheese on top and cover until the cheese melts. Serve warm.
Notes
- For a lighter version, use reduced-fat cream cheese and shredded cheese.
- Feel free to substitute ground turkey or chicken for the beef.
- You can add vegetables like bell peppers or mushrooms during the sauté step.
- If preparing in advance, cook the pasta fresh before serving to avoid sogginess.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
