Ingredients

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

1/2 cup onion (finely diced into 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)

3/4 cup grated parmesan

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, breaking it apart as it cooks until browned and most pink is gone, about 3-5 minutes. Stir in the diced onion and minced garlic, cooking for another minute until fragrant.

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

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

Step 4: Switch the slow cooker to HIGH. Stir in the uncooked pasta, breaking it to submerge as much as possible. Slowly pour in the room-temperature heavy cream while stirring, then add the grated parmesan and combine thoroughly. Cook uncovered for 45 minutes, stirring occasionally, until pasta is tender and sauce is creamy.

Step 5: Stir fresh spinach into the hot pasta to wilt in 1-2 minutes. Taste and adjust seasoning if needed. Serve immediately while creamy and hot.

Tips & Variations

Use 80/20 ground beef to keep the meat moist and flavorful during slow cooking. Swap with ground turkey or chicken for a lighter version, adding a bit more oil if needed.

Try different short pasta shapes like rotini, shells, or penne but avoid long noodles like spaghetti, which can cook unevenly.

Half-and-half can replace heavy cream for a lighter sauce, or use coconut cream for dairy-free.

Substitute beef broth with chicken or vegetable broth for a different flavor profile.

Frozen spinach works well too; just add it a few minutes earlier to thaw completely.

To prevent overcooked pasta, add it in the final 45 minutes and check for doneness at 30 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb sauce while stored, so add a splash of broth or cream when reheating to loosen the texture. This dish freezes well for up to 2 months. Reheat gently on the stovetop with added liquid or in the microwave, stirring occasionally for even heating.

FAQs

Can I use lean ground beef instead of 80/20?

Using leaner ground beef like 90/10 may result in drier meat and less rich sauce because of the reduced fat. If using lean beef, consider adding a bit more oil or butter to maintain moisture.

Can I prepare this recipe without a slow cooker?

While it’s designed for a crockpot, you can make it on the stovetop by simmering the beef broth and seasonings until flavorful, then adding pasta and cream last, cooking until the pasta is tender and sauce is thickened. Just watch closely to avoid overcooking the pasta.