Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings
Enjoy a fantastic and delicious pasta meal with loads of melty mozzarella cheese strings in an amazing cheesy meat sauce with this easy slow cooker recipe. Throw this together without the fuss and serve this as a simple date night course with your partner or weeknight dinner that your family will surely love!
Ingredients
1 lb. penne/rigatoni/bow tie pasta, cooked al dente
2 lbs lean ground beef
1 teaspoon dried basil
1 teaspoon garlic, minced
1 teaspoon Italian seasoning
1 teaspoon dried oregano
2 beef bouillon cubes
2 tablespoons white sugar
2 tablespoons Worcestershire sauce
1 1/2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
10 oz. frozen spinach, cooked
1 medium yellow onion, diced
15 oz. marinara sauce
15 oz. stewed tomatoes
Salt and pepper to taste
Red pepper flakes to taste
HOW TO MAKE SLOW COOKER BEEF AND CHEESE PASTA
Step 1: To a hot skillet, add the ground beef and cook over medium-high heat, breaking the meat into pieces as it cooks, until brown. When done, drain the excess grease and transfer the browned beef into a 6-quart slow cooker.
Step 2: Add the garlic and onions to the now-empty skillet and saute until fragrant and translucent. Transfer this as well into the slow cooker when done along with the tomatoes, oregano, Italian seasoning, marinara sauce, bouillon cubes, sugar, red pepper flakes, and Worcestershire. Stir and season with salt and pepper.
Step 3: Put the lid on and set to cook on low for about 6 to 8 hours.
Step 4: Following the package directions, cook the pasta until al dente. Drain when done and rinse under cold water.
Step 5: Add the pasta, Mozzarella, and Parmesan cheese into the slow cooker. Mix and continue to cook for 30 minutes more. Then, add the spinach and stir.
Step 6: When done, serve the beef and cheese pasta immediately. Enjoy!
Nutrition Info:
Total Fat 7.1g 26% | Cholesterol 76.8mg 46% | Sodium 1048.6mg 21% | Total Carbohydrate 57.9g 17% | Dietary Fiber 4.9g | Sugars 10.7g 87% | Protein 43.7g 27% | Vitamin A 244.5µg 19% | Vitamin C 17.1mg
Ingredients
- 1 lb. penne/rigatoni/bow tie pasta, cooked al dente
- 2 lbs lean ground beef
- 1 teaspoon dried basil
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 2 beef bouillon cubes
- 2 tablespoons white sugar
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 10 oz. frozen spinach, cooked
- 1 medium yellow onion, diced
- 15 oz. marinara sauce
- 15 oz. stewed tomatoes
- Salt and pepper to taste
- Red pepper flakes to taste
Instructions
Step 1: To a hot skillet, add the ground beef and cook over medium-high heat, breaking the meat into pieces as it cooks, until brown. When done, drain the excess grease and transfer the browned beef into a 6-quart slow cooker.
Step 2: Add the garlic and onions to the now-empty skillet and saute until fragrant and translucent. Transfer this as well into the slow cooker when done along with the tomatoes, oregano, Italian seasoning, marinara sauce, bouillon cubes, sugar, red pepper flakes, and Worcestershire. Stir and season with salt and pepper.
Step 3: Put the lid on and set to cook on low for about 6 to 8 hours.
Step 4: Following the package directions, cook the pasta until al dente. Drain when done and rinse under cold water.
Step 5: Add the pasta, Mozzarella, and Parmesan cheese into the slow cooker. Mix and continue to cook for 30 minutes more. Then, add the spinach and stir.
Step 6: When done, serve the beef and cheese pasta immediately. Enjoy!
