Creamy Parmesan Beef Pasta in the Crockpot
Browned beef and garlic simmer in broth, then penne, cream and Parmesan go in together for the last 45 minutes on HIGH.
Creamy Parmesan Beef Pasta in the Crockpot
Course: Main CourseDifficulty: Easy6
servings20
minutes5
hoursBrowned beef and garlic simmer in broth, then penne, cream and Parmesan go in together for the last 45 minutes on HIGH.
Ingredients
1 lb ground beef
1 tablespoon olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 oz) diced tomatoes, drained
4 cups beef broth
8 oz penne or rotini, dry
1 cup heavy cream
1 cup freshly grated Parmesan
2 cups fresh baby spinach (optional)
Directions
- Heat the oil in a skillet and cook the onion for 3 minutes.
- Add the beef and brown it for 6 to 8 minutes, breaking it up, and drain the grease.
- Stir in the garlic, Italian seasoning, salt and pepper for 30 seconds.
- Scrape the beef into a 6-quart slow cooker and add the drained tomatoes and 2 cups of the broth.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
- Turn the cooker to HIGH and add the remaining 2 cups of broth.
- Stir in the dry pasta and press it under the liquid.
- Cover and cook for 30 minutes, then stir and check one piece.
- Stir in the cream and the Parmesan and cook 10 to 15 minutes more, until the pasta is tender and the sauce coats a spoon.
- Fold in the spinach until it wilts, and serve right away because the sauce tightens as it sits.
Notes
- Keep the pasta to the amount given here. The 4 cups of broth are measured for 8 oz of pasta and will not stretch to more.
Why this one stays creamy
The beef simmers in broth first, and the penne cooks in that same liquid, which is why the sauce turns creamy rather than watery. Heavy cream and Parmesan go in with the pasta and melt into the starchy broth for a smooth finish.
Freshly grated cheese melts far better than the pre-shredded kind.
Swaps and one thing that fails
Rotini works as written. Kale or chopped spinach can stand in for the baby spinach. Do not double the pasta without doubling the broth, because the dish will turn dry and gummy.
What to serve
A simple green salad and garlic bread keep it light. Roasted asparagus makes a nice side.
Reheating notes
The sauce tightens overnight. Add a splash of broth or milk and warm gently.
Stir the pasta in as soon as it goes into the pot so it does not clump, then leave the lid on. Stir once more before serving so the cream and cheese coat each piece.
Creamy Parmesan Beef Pasta in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 13, led by ground beef, olive oil, yellow onion, garlic
Tips for Creamy Parmesan Beef Pasta in the Crockpot
Keep the pasta to the amount given here. The 4 cups of broth are measured for 8 oz of pasta and will not stretch to more.
Creamy Parmesan Beef Pasta in the Crockpot FAQ
How long does Creamy Parmesan Beef Pasta in the Crockpot take?
Creamy Parmesan Beef Pasta in the Crockpot takes 5 hours of cooking after 20 minutes of prep.
How many people does Creamy Parmesan Beef Pasta in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Creamy Parmesan Beef Pasta in the Crockpot?
13 ingredients, led by ground beef, olive oil, yellow onion, garlic. Amounts are in the recipe card above.
Part of: 4 Crockpot Noodles Recipes With Ground Beef
