5 Crockpot Pasta Recipes With Ground Beef Everyone Is Saving Right Now

Craving comfort food that basically cooks itself? These crockpot pasta recipes with ground beef deliver big flavor with minimal effort. We’re talking weeknight heroes, game-day crowd-pleasers, and leftovers you’ll fight over. Ready to set it and forget it—then eat like a legend?

1. Slow-Simmered Beefy Marinara Penne That Tastes Like Sunday Sauce

Think rich, all-day marinara without babysitting a pot. The slow cooker coaxes sweetness from tomatoes while the beef turns ultra savory. Serve this when you want guaranteed plate-licking without a sink full of dishes.

Ingredients:

• 1 1/2 pounds ground beef, 85–90% lean
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon granulated sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups low-sodium beef broth
• 12 ounces penne (uncooked)
• 1/2 cup grated Parmesan, plus more for serving
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried)
• 2 tablespoons olive oil

Instructions:

1. Heat a skillet with olive oil over medium-high. Brown the ground beef until crumbled and no longer pink, 6–8 minutes. Drain excess fat.
2. Add onion and garlic to the skillet and cook 2–3 minutes until softened and fragrant.
3. Transfer beef, onion, and garlic to the slow cooker. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, salt, pepper, red pepper flakes, and beef broth.
4. Cover and cook on Low for 5–6 hours or on High for 2 1/2–3 hours.
5. Stir in uncooked penne, making sure pasta is submerged. Cook on High for 20–30 minutes until al dente; stir once halfway through.
6. Fold in Parmesan and basil. Taste and adjust salt and pepper.

Shower with extra Parmesan and a drizzle of good olive oil. Want it creamier? Stir in 1/4 cup heavy cream at the end. Pro tip: If the sauce thickens too much, splash in more broth until silky.

2. Cheesy Taco Mac That Fixes Weeknights Fast

It’s taco night and mac night in one bowl—aka the dinner Venn diagram’s sweet spot. Kids inhale it, adults “taste test” three times. You’ll want this on repeat every busy week.

Ingredients:

• 1 1/4 pounds ground beef
• 1 small onion, diced
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 (10-ounce) can Ro-Tel diced tomatoes with green chiles
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 1/2 cups low-sodium beef broth
• 1 (8-ounce) can tomato sauce
• 12 ounces elbow macaroni (uncooked)
• 1 1/2 cups shredded cheddar
• 1/2 cup Monterey Jack, shredded
• 1/3 cup sour cream
• Salt to taste
• Green onions and cilantro for garnish (optional)

Instructions:

1. Brown ground beef with onion in a skillet over medium-high heat until cooked through, 6–7 minutes. Drain fat.
2. Stir in taco seasoning to coat the beef.
3. Transfer to slow cooker and add Ro-Tel, black beans, corn, beef broth, and tomato sauce. Stir to combine.
4. Cook on Low for 4–5 hours or High for 2–2 1/2 hours.
5. Add uncooked pasta, press to submerge, and cook on High for 15–20 minutes until al dente. Stir once.
6. Turn off heat. Fold in cheddar, Monterey Jack, and sour cream until creamy. Taste and salt as needed.

Top with crushed tortilla chips, diced avocado, and hot sauce if you like chaos (the good kind). FYI, pepper jack swaps in great for extra kick. Leftovers reheat like a dream with a splash of broth.

3. Creamy Beef Stroganoff Rotini, No Fancy Pan Required

All the cozy stroganoff vibes without hovering over a skillet. The slow cooker turns beef and mushrooms into a savory, silky sauce that clings to every spiral. It’s date-night-in comfort with zero stress.

Ingredients:

• 1 1/2 pounds ground beef
• 1 tablespoon butter or olive oil
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 10–12 ounces rotini (uncooked)
• 3/4 cup sour cream, room temperature
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Melt butter in a skillet over medium-high. Brown ground beef until no longer pink, 6–8 minutes; drain fat.
2. Add mushrooms, onion, and garlic to the skillet and sauté 3–4 minutes until softened.
3. Transfer mixture to the slow cooker. Stir in beef broth, Worcestershire, Dijon, paprika, salt, pepper, and cream of mushroom soup until smooth.
4. Cook on Low for 5–6 hours or High for 2 1/2–3 hours.
5. Stir in uncooked rotini, submerging fully. Cook on High for 15–20 minutes until al dente; stir once.
6. Turn off heat. Fold in sour cream until velvety. Adjust seasoning.

Finish with parsley and cracked pepper. Want luxe? Add 2 ounces cream cheese with the sour cream. Serve with a bright green salad to balance the richness (IMO, arugula nails it).

4. Baked Ziti-Style Crockpot Pasta That Brings The Party

All the cheesy, saucy goodness of baked ziti without turning on the oven. You get bubbling layers, browned beef, and melty pockets of ricotta. Make this for potlucks or Sunday dinner—then take a victory lap.

Ingredients:

• 1 1/2 pounds ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 (14.5-ounce) can crushed tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 1/2 cups low-sodium chicken or beef broth
• 12 ounces ziti or rigatoni (uncooked)
• 1 cup ricotta
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup fresh basil or parsley, chopped

Instructions:

1. Heat olive oil in a skillet over medium-high. Brown ground beef with onion and garlic until cooked, 6–8 minutes. Drain fat.
2. Add marinara, crushed tomatoes, Italian seasoning, salt, pepper, red pepper flakes, and broth to the slow cooker. Stir in the beef mixture.
3. Cook on Low for 4 hours or High for 2 hours.
4. Stir in uncooked ziti. Cook on High for 15–20 minutes until just al dente.
5. Dollop ricotta over the top in spoonfuls. Sprinkle with mozzarella and Parmesan.
6. Cover and cook on High for 10–15 minutes until cheese melts and gets bubbly around the edges.

Scatter fresh basil and let it stand 5 minutes so everything sets. Want extra depth? Add a splash of balsamic to the sauce. If you crave browned cheese, transfer to a broiler-safe dish and broil 2–3 minutes—dangerously good, seriously.

5. One-Pot Lasagna Noodles With Ricotta Clouds (No Layering Drama)

All the lasagna flavor with none of the stacking, weeping, or waiting. Curly mafalda or broken lasagna sheets soak up meaty sauce, then get crowned with ricotta “clouds.” It feeds a crowd and makes your kitchen smell like an Italian grandma moved in.

Ingredients:

• 1 1/4 pounds ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24-ounce) jar tomato basil pasta sauce
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 2 cups low-sodium beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 10–12 ounces mafalda corta or broken lasagna noodles (uncooked)
• 3/4 cup ricotta
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tablespoons fresh parsley or basil, chopped

Instructions:

1. Warm olive oil in a skillet over medium-high. Brown beef with onion until no longer pink, 6–7 minutes. Add garlic for the last minute. Drain fat.
2. Transfer to slow cooker. Stir in pasta sauce, diced tomatoes, beef broth, Italian seasoning, salt, and pepper.
3. Cook on Low for 4–5 hours or High for 2–2 1/2 hours.
4. Add uncooked noodles and submerge. Cook on High for 18–25 minutes, stirring once, until al dente.
5. Top with dollops of ricotta and sprinkle mozzarella and Parmesan. Cover 10 minutes to melt.
6. Finish with parsley or basil. Taste and tweak seasoning.

Serve with garlicky bread and a crisp Caesar, then prepare for applause. Want a meaty upgrade? Mix 1/2 pound Italian sausage with the beef. If sauce tightens up, add a splash of warm broth to loosen.

Ready to join the “set it, don’t sweat it” club? These five crockpot pasta recipes with ground beef deliver maximum comfort with minimal hands-on time. Pick one tonight, and let your slow cooker do the heavy lifting while you collect the compliments.