Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8
This dish has the best meaty cheese sauce ever! Beef and Cheese Pasta cooked slow and low in a slow cooker to bring out all the amazing flavours from the simple ingredients. Yet another winner slow cooker recipe to keep!
I love recipes that I can simply throw in the pot and forget. It fits my normal busy schedule because I can just set it and leave it to cook. I have my favourites and go-to like this Slow Cooker Beef and Cheese Pasta. A family and kids-friendly dish with melty cheese, rich meat pasta sauce, and healthy spinach.
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INGREDIENTS
2 pounds lean ground beef
1 medium yellow onion, diced
1 tsp garlic, minced
15 ounces marinara sauce
15 ounces stewed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp Italian seasoning
Red pepper flakes to taste
2 tbsp Worcestershire sauce
2 beef bouillon cubes
2 tbsp white sugar
Salt and pepper to taste
10 ounces frozen spinach, cooked
1 pound Penne/rigatoni/bow tie pasta, cooked al dente
1/2 c. Parmesan cheese, shredded
1 1/2 c. Mozzarella cheese, shredded
How to make Slow Cooker Beef and Cheese Pasta
Step 1: In a skillet, cook the beef over medium-high heat until brown and the fat has melted. When done, drain the excess grease and set the beef aside.
Step 2: To the same skillet, saute the onions and garlic until translucent.
Step 3: Into a 6-quart slow cooker, transfer the onions, garlic, and beef. Pour in the marinara sauce followed by the tomatoes, basil, oregano, Italian seasoning, red pepper flakes, Worcestershire sauce, crumbled beef bouillon cubes, and sugar. Stir well. To taste, season with salt and pepper.
Step 4: Set to low and cook for 6 to 8 hours.
Step 5: Meanwhile, ready the pasta. Cook it following the package directions. When done, drain the pasta well and add to the meat sauce along with the Parmesan and mozzarella cheese. Toss to combine and continue to cook for another 30 minutes on high.
Step 6: Add in the cooked or raw spinach leaves and stir. Serve hot. Enjoy!
Nutrition Facts:
Serves: 8, Calories Per Serving: 475 | Total Fat 7.1g 9% | Sodium 1048.6mg 46% | Dietary Fiber 4.9g 17% | Protein 43.7g 87% | Vitamin C 17.1mg 19% | Cholesterol 76.8mg 26% | Total Carbohydrate 57.9g 21% | Sugars 10.7g | Vitamin A 244.5µg 27%
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 1 tsp garlic, minced
- 15 ounces marinara sauce
- 15 ounces stewed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- Red pepper flakes to taste
- 2 tbsp Worcestershire sauce
- 2 beef bouillon cubes
- 2 tbsp white sugar
- Salt and pepper to taste
- 10 ounces frozen spinach, cooked
- 1 pound Penne/rigatoni/bow tie pasta, cooked al dente
- 1/2 c. Parmesan cheese, shredded
- 1 1/2 c. Mozzarella cheese, shredded
Instructions
Step 1: In a skillet, cook the beef over medium-high heat until brown and the fat has melted. When done, drain the excess grease and set the beef aside.
Step 2: To the same skillet, saute the onions and garlic until translucent.
Step 3: Into a 6-quart slow cooker, transfer the onions, garlic, and beef. Pour in the marinara sauce followed by the tomatoes, basil, oregano, Italian seasoning, red pepper flakes, Worcestershire sauce, crumbled beef bouillon cubes, and sugar. Stir well. To taste, season with salt and pepper.
Step 4: Set to low and cook for 6 to 8 hours.
Step 5: Meanwhile, ready the pasta. Cook it following the package directions. When done, drain the pasta well and add to the meat sauce along with the Parmesan and mozzarella cheese. Toss to combine and continue to cook for another 30 minutes on high.
Step 6: Add in the cooked or raw spinach leaves and stir. Serve hot. Enjoy!