I learned this creamy beef pasta on a chaotic weeknight when I needed something comforting, hands-off, and wildly forgiving. It’s a crockpot meal where simmered ground beef, tomatoes, and beef broth become a silky sauce after a splash of heavy cream and a quick stir-in of pasta. You get rich, saucy pasta with minimal babysitting — ideal for busy families, potlucks, or any night you want dinner ready when you walk through the door.

Why you’ll love this dish

This recipe hits the sweet spot between comfort and convenience. It’s made mostly in one pot (your slow cooker), stretches a pound of ground beef into a family-sized meal, and the finish with heavy cream turns everyday ingredients into something indulgent. It’s also easy to scale and kid-approved — pasta plus a creamy tomato-beef sauce is a near-universal crowd-pleaser.

“Weeknight lifesaver: thick, comforting sauce and tender pasta with virtually no hands-on time. My picky eater asked for seconds.” — A quick review from my family table

How this recipe comes together

Step-by-step overview: start by combining raw ground beef, aromatics (onion and garlic), diced tomatoes, and beef broth in the crockpot. Let those flavors simmer low and slow so the beef becomes tender and the broth concentrates. About 30 minutes before you want to eat, stir in the dry pasta so it cooks right in the sauce. Finish with heavy cream for richness, season to taste, then serve topped with grated Parmesan and fresh parsley.

This structure means you don’t need to pre-cook the meat or the pasta (though browning the beef first is optional for extra flavor). The slow cooker does the heavy lifting while you handle sides or relax.

What you’ll need

1 pound ground beef (80/20 gives good flavor; leaner works if you drain excess fat)
12 ounces pasta (penne, rotini, or shells all work)
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth (use low-sodium if preferred)
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 cup heavy cream
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish

Substitutions & notes:

Swap ground turkey or pork for beef if you prefer. Adjust seasoning — pork may need less salt.
For a lighter version, substitute half-and-half for heavy cream but expect a slightly thinner sauce.
Gluten-free pasta can be used; follow package times and add it late so it doesn’t overcook.

Step-by-step instructions

Place the raw ground beef, chopped onion, minced garlic, diced tomatoes (with juices), beef broth, Italian seasoning, salt, and pepper into the crockpot. Break up the beef slightly so it’s distributed.
Stir everything to combine. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
About 30 minutes before serving, stir in the uncooked pasta. Make sure the pasta is submerged in the liquid so it cooks evenly.
Pour in the heavy cream and stir gently to combine. This tempers the sauce and adds richness.
Cook uncovered (or with the lid ajar) until the pasta is tender, about 20–30 minutes depending on the shape and brand.
Taste and adjust salt and pepper. Serve hot topped with grated Parmesan and chopped parsley.

Best ways to enjoy it

Plate a generous scoop in a wide shallow bowl so the sauce spreads and cools slightly. Finish with an extra grating of Parmesan and a few parsley leaves for color.
Side pairings: a simple green salad with vinaigrette, garlic bread, or roasted broccoli. A crisp white wine (like Pinot Grigio) or a light red (like Chianti) pairs nicely.
For a heartier meal, serve with steamed green beans or a wedge salad. For lighter plates, pair with steamed asparagus and lemon.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature before refrigerating.
Reheating: Warm gently on the stove over low heat with a splash of broth or milk to loosen the sauce and prevent curdling. Microwave in short intervals, stirring between cycles.
Freezing: You can freeze portions for up to 2 months, but cream-based sauces can separate. For best results, freeze without the heavy cream; thaw and reheat, then stir in fresh cream just before serving.
Food safety: Ensure the cooked mixture reaches 160°F for ground beef. Don’t leave the dish at room temperature more than 2 hours.

Pro chef tips

Browning optional: Browning the beef in a skillet first adds Maillard flavor and a more complex sauce. It’s not required, but I do it when I have the extra 5–10 minutes.
Prevent mushy pasta: Add the pasta toward the end of the cook time and check it a few minutes earlier than package directions — slow cooker liquid can cook pasta faster.
Cream integration: Temper the cream by mixing a small amount of hot sauce into the cream before stirring into the crockpot. This reduces the risk of curdling.
Thickness control: If the sauce is too thin after the pasta cooks, remove the lid and simmer on high for 10–15 minutes to reduce. If it’s too thick, add a bit more broth.
Seasoning: Because broth and canned tomatoes vary in salt, always season at the end so you don’t over-salt early.

Creative twists

Cheesy bake: After cooking, transfer to a baking dish, top with shredded mozzarella and broil until bubbly and golden.
Veggie boost: Add diced bell peppers, mushrooms, or spinach (stir in spinach at the end so it wilts but stays bright).
Spicy variation: Add a pinch of red pepper flakes or a tablespoon of harissa for heat.
Italian sausage swap: Use mild or spicy Italian sausage (remove casings) in place of ground beef for a flavor punch.
Dairy-free: Use coconut cream or a plant-based creamer and dairy-free Parmesan for a vegan-friendly version (also swap beef broth for vegetable broth and use plant-based ground meat).

Helpful answers

Q: Can I brown the ground beef first?
A: Yes. Browning adds flavor and improves texture, but it’s optional. If you brown, drain excess fat before adding to the crockpot.

Q: What pasta works best in the slow cooker?
A: Short shapes like penne, rotini, shells, and rigatoni are ideal because they cook evenly in the sauce. Avoid tiny pastas (orzo) that can turn mushy quickly.

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Whole milk or half-and-half are better substitutes than skim milk. For freezing, omit the cream and add it fresh when reheating.

Q: How many does this feed?
A: With 1 pound of beef and 12 ounces of pasta, expect about 4 hearty servings or 5–6 moderate portions.

Q: Is it safe to cook raw ground beef in a crockpot?
A: Yes, as long as the meat reaches a safe internal temperature of 160°F during cooking. Slow cooking on low for the recommended time is safe; however, browning can reduce any surface bacteria and is recommended if you have time.

Conclusion

If you love one-pot comfort with minimal fuss, this creamy beef pasta checks all the boxes — simple prep, forgiving technique, and a rich, family-friendly result. For another take on a creamy, tomato-forward beef pasta made mostly in one pot, see this one pot creamy tomato beef pasta from RecipeTin Eats. If you want a slightly different creamy beef pasta approach with helpful tips and photos, check out this Creamy Beef Pasta Recipe from Cookies and Cups.