Description
A cozy, one-pot slow cooker ground beef casserole loaded with pasta, veggies, and a creamy tomato-cheese sauce. Perfect for easy weeknights and meal prep.
Ingredients
Scale
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1 lb ground beef
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1 cup elbow pasta (uncooked)
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1 onion, diced
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1 bell pepper, diced
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1 can (15 oz) diced tomatoes
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1 can (8 oz) tomato sauce
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1/2 cup beef broth
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1 cup shredded cheese
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2 oz cream cheese
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3 cloves garlic, minced
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp paprika
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Salt and pepper to taste
Instructions
- In a skillet, brown ground beef. Drain excess grease.
- Add beef, onion, garlic, bell pepper, diced tomatoes, tomato sauce, broth, and spices to slow cooker.
- Cook on LOW for 6 hours or HIGH for 3 hours.
- Stir in uncooked pasta, cream cheese, and shredded cheese. Cook on HIGH for 30–40 minutes or until pasta is tender.
- Stir well and serve warm.
Notes
- Use gluten-free pasta for a GF version.
- Add spinach or zucchini during the last 30 minutes for extra veggies.
- Store leftovers in the fridge up to 4 days or freeze for 3 months.