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Creamy Beef Pasta

A comforting, hands-off crockpot meal featuring ground beef, tomatoes, and pasta in a rich cream sauce.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Preparation
  1. 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 to distribute.
  2. Stir everything to combine. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
Cooking
  1. About 30 minutes before serving, stir in the uncooked pasta. Ensure the pasta is submerged in the liquid for even cooking.
  2. Pour in the heavy cream and stir gently to combine.
  3. Cook uncovered (or with the lid ajar) until the pasta is tender, about 20–30 minutes depending on the shape and brand.
  4. Taste and adjust salt and pepper. Serve hot topped with grated Parmesan and chopped parsley.

Notes

For substitutions, use ground turkey or pork for beef and adjust seasonings. Gluten-free pasta can be used for a gluten-free version. To store leftovers, keep in an airtight container for 3-4 days and reheat gently on the stove or in the microwave.