The easiest, creamiest, beef and cheese pasta ever. Even the pasta gets cooked right in the slow cooker!
This is a recipe I make all the time in a pot on the stove-top or in a slow cooker. The pasta goes in uncooked and any type can be used. I like to add heavy cream towards the end of baking for a creamier pasta but that is totally optional. I hope you enjoy this recipe as much as we do!
1 lb ground beef
1 tablespoon oil
½ cup diced onions
4 cloves of garlic, minced
2 cups uncooked pasta (any kind)
24 oz jar marinara sauce (about 3 cups)
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried italian herb seasoning
½ teaspoon pepper
½ teaspoon salt
3 cups water
½ cup heavy cream (optional)
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
- Step 1
Heat a medium pan to medium/high heat. Cook ground beef until it browns (5 minutes), drain and remove from the pan and pour into slow cooker.
- Step 2
Wipe the pan with a paper towel and add 1 tablespoon oil to the same pan, cook the onions for 2-3 minute, until soft. Add the minced garlic and cook for another 20 seconds. Turn off heat and pour onions and garlic into slow cooker.
- Step 3
Add the uncooked pasta, jar of marinara sauce, diced tomatoes, italian seasoning, water, and salt. Cook on medium heat for 4-5 hours. Depending on your slow cooker the cooking time may vary.
- Step 4
When the pasta is almost fully cooked (al dente) add the heavy cream, half the mozzarella cheese, the parmesan and gently stir. Top with the remaining ½ mozzarella cheese and cook for another hour or until the cheese is melted and bubbly. Serve warm. Enjoy!