Slow cooker beef and cheese pasta

By á-46873

Ingredients

• 2 lb. lean ground beef
• 1 yellow onion, diced
• 1 teaspoon garlic, minced
• 15 oz. marinara/tomato pasta sauce
• 15 oz. stewed/canned tomatoes
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning (substitute with a pinch each of celery salt and thyme)
• Red pepper flakes to taste
• 2 tablespoons Worcestershire sauce
• 2 beef bouillon cubes
• 2 tablespoons sugar (less if your tomatoes are naturally sweet)
• Salt and pepper to taste
• 10 oz. frozen spinach
• 1 lb. penne/rigatoni/bow tie pasta, cooked al dente
• 1/2 cup Parmesan cheese, shredded
• 1 1/2 cups Mozzarella cheese, shredded

Details

Adapted from cooktopcove.com

Preparation

Step 1

How to make slow cooker beef and cheese pasta

How to make slow cooker beef and cheese pasta

1. Brown the beef in a skillet and drain the fat before removing the meat and sautéing the onions and garlic until softened but not colored. Then transfer the onions and beef to your slow cooker, and add the marinara sauce, tomatoes, herbs, red pepper flakes, Worcestershire sauce, crumbled beef bouillon cubes and sugar.

2. Stir everything together until combined and season with salt and pepper before cooking on low for 6 - 8 hours.

3. Once the cooking time is up, add the cooked pasta and cheeses, then stir gently to combine and cook for a further 30 minutes on high, finally stirring through the frozen or raw spinach leaves before serving.

With the onion, tomatoes and spinach, this meal is complete, and truly doesn't need anything to serve with it, unless you happen to have some green salad or garlic bread kicking around, but on this occasion, you don't need to make a special journey to the store. Pin this recipe somewhere handy…you'll return to it again and again!