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Easy Slow Cooker Garlic Beef Pasta

Easy slow cooker garlic beef pasta with browned ground beef and rigatoni/penne tossed through a deeply flavored tomato sauce. Cook low for 6–7 hours for a slightly thickened, coat-the-pasta texture topped with basil and Parmesan.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lb ground beef browned and drained
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1.5 cup beef broth
  • 6 garlic minced
  • 1 onion small, diced
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp sugar
  • 12 oz rigatoni or penne pasta cooked separately
  • 0.25 fresh basil for garnish
  • 0.25 grated Parmesan for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high and brown the ground beef until no longer pink, then drain excess fat.
  2. Transfer the browned beef to the Dutch oven (slow cooker) so it’s ready for the sauce.
Build the slow cooker sauce
  1. Add crushed tomatoes, diced tomatoes, beef broth, garlic, onion, tomato paste, dried basil, dried oregano, garlic powder, red pepper flakes, salt, black pepper, and sugar to the slow cooker.
  2. Stir to combine all ingredients until evenly mixed.
Slow cook
  1. Cook on low for 6–7 hours (or high for 3–4 hours) until the sauce is deeply flavorful and slightly thickened, with visible bubbling around the edges as a cue.
Finish with pasta and serve
  1. Stir in the cooked rigatoni or penne just before serving and toss until coated in the sauce.
  2. Serve in bowls garnished with fresh basil and freshly grated Parmesan, with the toppings visible on top.

Notes

For the richest flavor, cook low so the sauce reduces slightly and clings to the pasta; if it seems thin near the end, cook 15–30 minutes longer with the lid slightly ajar. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because pasta texture can soften when thawed. Dietary swap: use ground turkey or a plant-based ground “beef” substitute in the same amounts for a lighter option.