Crock Pot Cheesy Pasta and Beef Casserole (Print version)
A cozy slow cooker beef pasta casserole with tomato sauce, tender rotini, cream cheese, and melted cheddar.
# Ingredients:
For the beef sauce
01 -
1 1/2 lb (680 g) lean ground beef
02 -
1 medium yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
1 can (28 oz or 795 g) crushed tomatoes
05 -
1 can (15 oz or 425 g) tomato sauce
06 -
2 cups (480 ml) low-sodium beef broth, plus more if needed
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
For the pasta and cheese
12 -
12 oz (340 g) dry rotini pasta
13 -
4 oz (115 g) cream cheese, softened and cubed
14 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
15 -
1 cup (115 g) shredded mozzarella cheese
16 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Cook the ground beef and onion in a large skillet over medium-high heat for 8-10 minutes, breaking up the meat, until the beef is browned and no pink remains. Drain excess fat.
02 -
Transfer the beef and onion to a 6-quart slow cooker. Stir in garlic, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.
03 -
Cover and cook on low for 3 hours or on high for about 1 1/2 hours, until the onion is tender and the sauce tastes well blended.
04 -
Stir in the dry rotini. Cover and cook on high for 25-35 minutes, stirring once halfway through, until the pasta is just tender. Add a splash of warm broth if the sauce gets too thick.
05 -
Turn the slow cooker to warm. Stir in cream cheese until mostly melted, then add cheddar and mozzarella. Cover for 5 minutes, then stir until creamy and smooth.
06 -
Let the casserole rest uncovered for 5-10 minutes so the sauce thickens. Taste for salt, sprinkle with parsley if using, and serve warm.
# Good to know:
01 -
Use a 6-quart slow cooker so the pasta has room to cook evenly.
02 -
For best texture, serve soon after the pasta becomes tender.
03 -
Leftovers keep refrigerated for up to 4 days.