Ingredients

1 lb ground beef (80/20 preferred for flavor and moisture)

1/2 cup onion, finely diced (about 1/4-inch pieces)

2 garlic cloves, minced

1 tbsp oil

8 oz pasta (penne or rotini recommended)

4 cups beef broth

1 1/4 cups heavy cream (room temperature to prevent curdling)

3/4 cup grated parmesan cheese

1 cup fresh spinach

1 1/2 tbsp Italian seasoning

1 1/4 tsp salt

1 1/4 tsp garlic powder

1 1/4 tsp onion powder

1/2 tsp black pepper

1/4 tsp red pepper flakes

Instructions

Step 1: Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and most pink is gone, about 3-5 minutes. Add the diced onion and minced garlic, stirring constantly for 1 more minute until fragrant.

Step 2: Carefully drain excess grease from the skillet, leaving a little for flavor. Transfer beef mixture to the slow cooker. Add beef broth, Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir to combine.

Step 3: Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours until beef is tender and broth is flavorful.

Step 4: Set slow cooker to HIGH. Stir in uncooked pasta, breaking it up to submerge in liquid. Slowly pour in room-temperature heavy cream while stirring to avoid curdling. Add grated parmesan and stir until combined. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce is creamy.

Step 5: Stir fresh spinach into the hot pasta just before serving to wilt it. Taste and adjust seasoning with salt or pepper. Serve immediately while creamy and hot.

Tips & Variations

Use 80/20 ground beef for best texture; leaner beef may dry out during cooking.

Substitute pasta shapes with penne, rotini, or shells; avoid long noodles like spaghetti.

Swap heavy cream for half-and-half or full-fat milk plus butter for lighter sauce.

Use chicken or vegetable broth instead of beef for a different flavor.

Replace spinach with kale, arugula, or frozen peas as desired.

Try mozzarella or a blend of Italian cheeses in place of parmesan for a different cheesy note.

Add cream and cheese only in the last step to prevent sauce separation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will soak up sauce, so add a splash of broth or cream when reheating to loosen the texture. You can freeze this dish for up to 2 months in a freezer-safe container. Reheat on the stovetop over medium-low with extra liquid or microwave in portions, stirring halfway through.

FAQs

What ground beef should I use for this recipe?

Use ground beef with around 20% fat (80/20) for the best flavor and moisture. Leaner beef tends to dry out during slow cooking.

Can I use other proteins or pasta shapes?

Yes, ground turkey or chicken can be substituted, but add a bit more oil for moisture. Most short pasta shapes like penne, rotini, or shells work best; avoid long noodles as they don’t cook evenly in the crockpot.