Only 6 ingredients and 15 minutes of prep time needed for this family favorite recipe that’s prepped ahead and ready in your slow cooker when you get home! Who wouldn’t love this Slow Cooker Pasta Bake?!
Get ready for the meal that your family will request over and over again! The only prep work involved is to brown up some ground beef (which you could do ahead of time) and the rest simply involves stirring the ingredients into the slow cooker and waiting!
It may seem surprising that you can make pasta in the slow cooker, but it’s a great way to get a hearty and delicious meal on the table without all the fuss!
Ingredients Needed:
- browned ground beef
- dried penne or other favorite shaped pasta
- spaghetti sauce
- Alfredo sauce
- fresh or frozen spinach
- shredded cheese
How to Make a Pasta Bake in the Slow Cooker:
- Brown some lean ground beef and drain any excess grease
- Spray slow cooker with a little non-stick spray and start layering in the remaining ingredients
- Choose a pasta like penne or pipe rigate that has pockets to hold the sauce.
- Use a spaghetti sauce without added cheeses or meats, such as tomato basil
- Add your favorite jarred Alfredo sauce
- Add chicken broth to help the pasta cook properly
- fresh or frozen spinach with both work well in the recipe for added nutrients
- Stir everything together and let it “bake” in the slow cooker on high for 2 hours or low for 4 hours
Once the pasta is cooked through and you’ve stirred well to combine, and top with the cheese and let cook a few more minutes until melted.
Prep Ahead Tips:
- when meal prepping make up a big batch of browned ground beef and divide into 1 pound servings and store in freezer
- if desired, you can also add all ingredients except cheese to a freezer bag and freeze for up to 3 months (thaw before cooking)
- assemble in a separate container the night before and transfer to slow cooker in the morning
Leftovers:
- portion into individual containers and store in fridge for up to 3 days or freezer for up to 3 months
- reheat in microwave to serve
Slow Cooker Notes:
- A casserole slow cooker works best for this recipe, but it can also be made in a larger oval slow cooker as well. Stirring a couple of times during cooking may be needed.
- I’ve also made this by cooking the pasta in advance, but I think it turns out best when cooking the pasta in the slow cooker.
To Make in the Oven:
- omit the chicken broth
- Cook and drain the pasta, reducing cooking time by 2 minutes
- Add to casserole dish and cook at 350 for 15-20 minutes then add cheese and cook until melted
Make Ahead: Slow Cooker Beefy Layered Pasta Bake
Equipment
Ingredients
- 1 pound ground beef
- 1 pound pasta ((I used Pipe Rigate))
- 26 ounces jar spaghetti sauce
- 1 cup jarred alfredo sauce
- 2 cups chicken broth
- 3 oz fresh spinach ((or sub frozen))
- 1 cup shredded cheese ((mozzarella or Italian blend))
Instructions
- Brown ground beef in skillet over medium high heat until fully cooked. Drain any grease.
- Add to slow cooker along with pasta, both sauces broth and spinach
- Stir to combine well
- Cover and cook on high for 2-3 hours or low for 4-6, stirring occasionally if possible
- Once cooked, stir well to combine, top with cheese and replace lid
- Let heat until cheese is melted
Notes
- brown ground beef in advance
- additionally you can add all ingredients except cheese to a zipped bag and store in fridge for 3 days or freezer for 3 months
- thaw before cooking
- omit the chicken broth
- Cook and drain the pasta, reducing cooking time by 2 minutes
- Add to casserole dish and cook at 350 for 15-20 minutes then add cheese and cook until melted
- use a pasta sauce with no added cheese or meat, like tomato basil
- use a pasta with pockets to hold sauce like penne or pipe rigate
Nutrition
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They all sound great.I will let you know a fter I try some.
Hi Judith! Thanks! Yes, be sure to let me know!!
How do you add the frozen spinach? Do you have to thaw and drain it first? This recipe looks fantastic! I have an oval big slow cooker so I think this will work well.
If it’s just frozen cut spinach leaves, I don’t find any need to drain. Let me know when you make it and how it turns out for you!!