One-Pot Beef and Cheese Pasta
Browned beef cooks in a marinara base for 4 hours, then short pasta, cream and cheese go in on HIGH for the final 30 to 60 minutes.
One-Pot Beef and Cheese Pasta
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursBrowned beef cooks in a marinara base for 4 hours, then short pasta, cream and cheese go in on HIGH for the final 30 to 60 minutes.
Ingredients
1 lb ground beef
1 tablespoon oil
1/2 cup diced onion
4 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 cup diced tomatoes with juice
1 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups water
2 cups uncooked rotini, penne or bowties
1/2 cup heavy cream (optional)
1 cup shredded mozzarella
1/2 cup shredded Parmesan
Directions
- Heat the oil in a skillet and cook the onion and garlic for 2 to 3 minutes until soft.
- Add the beef and brown it, breaking it into crumbles, then drain the excess grease.
- Move the beef, onion and garlic to the slow cooker.
- Stir in the marinara, diced tomatoes, Italian seasoning, salt, pepper and water.
- Cover and cook on LOW for 4 hours.
- Turn the cooker to HIGH.
- Stir in the dry pasta, the cream, the Parmesan and half of the mozzarella.
- Press the pasta under the liquid so no piece sits dry on top.
- Cover and check at 15 minutes; cook 30 to 60 minutes in total, until the pasta is tender.
- Top with the rest of the mozzarella, cover for 5 minutes until it melts, and serve.
Notes
- If you put the beef in raw, cook it until it reads 160°F in the middle before the pasta goes in.
Why the pasta goes in late
The beef and marinara get a long, slow start, so the sauce is deep and the meat is soft before the pasta ever enters the pot. The pasta then only has to cook for the last 30 to 60 minutes, which keeps it from turning to mush. Cream and cheese melt in at the very end.
Browning the beef first drains off extra fat and adds flavor.
Swaps worth trying
Half-and-half or evaporated milk works if you skip the cream. Ground turkey is a fine swap. Do not add the pasta early to save time, because it will break down in a long cook.
What to serve
Steamed broccoli or a Caesar-style salad with garlic bread rounds it out.
Storage
It keeps in the fridge for a few days. The pasta soaks up sauce, so add a spoonful of water or milk as you reheat.
Stir in the pasta well so every piece is under the sauce, and put the lid back on right away. Lifting it too often at this stage lets heat out and stretches the cook time.
One-Pot Beef and Cheese Pasta at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by ground beef, oil, diced onion, garlic
Tips for One-Pot Beef and Cheese Pasta
If you put the beef in raw, cook it until it reads 160°F in the middle before the pasta goes in.
One-Pot Beef and Cheese Pasta FAQ
How long does One-Pot Beef and Cheese Pasta take?
One-Pot Beef and Cheese Pasta takes 5 hours of cooking after 15 minutes of prep.
How many people does One-Pot Beef and Cheese Pasta serve?
This recipe makes 6 servings.
What do I need to make One-Pot Beef and Cheese Pasta?
14 ingredients, led by ground beef, oil, diced onion, garlic. Amounts are in the recipe card above.
Part of: 4 Crockpot Noodles Recipes With Ground Beef
