There’s something about a Midwestern kitchen that just gets comfort food. Maybe it’s the way the house feels warmer when the slow cooker’s humming in the corner. Or how the smell of marinara and browned beef can pull people out of their bedrooms like a dinner bell. I swear, growing up, you could tell what kind of day it was based on what was simmering—busy school nights called for something hearty, low-effort, and basically guaranteed to make everyone stop complaining for five minutes.
This Slow Cooker 5-Ingredient Beef and Cheese Pasta is exactly that kind of meal. It’s not trying to be fancy. It’s trying to be reliable—the edible equivalent of a cozy sweatshirt. And honestly? That’s a high bar.
Why You’ll Love This (Besides the Cheese Pull)
Here’s the thing: simple recipes stick around for a reason.
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Only 5 ingredients, but it tastes like you worked harder than you did
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Hands-off cooking (your slow cooker does the heavy lifting—love a delegator)
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Crowd-pleaser energy: kids, teens, picky eaters, hungry adults… it’s a yes
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Hearty + satisfying without needing a pantry scavenger hunt
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Perfect for busy days when your brain is already at 12 open tabs
And if you’re the kind of person who likes to pair dinner with a crisp salad and a chunk of bread big enough to qualify as a sidekick—this one plays nicely.
Ingredient Notes
This recipe keeps it simple, but you’ve still got room to make it yours.
Ground beef (1 pound)
Classic, hearty, and pretty forgiving.
Swap it: ground turkey or chicken works if you want it lighter. If you’ve got Italian sausage, that’s a flavorful upgrade—just know it’ll bring more spice and richness.
Quick tip: browning the beef first is non-negotiable. It’s like sending an email without proofreading—sure, it’ll work, but it won’t be your best.
Marinara sauce (24 ounces)
Go with a jar you actually like. This isn’t the moment for “meh, it’s fine.”
Brand note: Rao’s is a favorite for a reason, but any solid marinara works. If your sauce is on the sweeter side, a pinch of salt (or extra seasoning) can balance it.
Pasta (3 cups uncooked)
Rotini and penne are perfect because they hold sauce like champions.
Swap it: most short pastas are fine. Avoid super delicate pasta shapes—they can get mushy when slow cooked.
Shredded mozzarella (2 cups)
This is your cozy blanket. Melty, stretchy, and mild.
Swap it: cheddar gives more bite. A “pizza blend” or Italian blend works too. If you’re using pre-shredded, it melts slightly less smoothly (starch coating), but it’s still totally acceptable in real life.
Italian seasoning (1 teaspoon)
This keeps the flavor from tasting flat.
No Italian seasoning? Mix whatever you have: oregano + basil is the main duo. Garlic powder is welcome here too, even if it’s not on the “official” list.
How to Make It (Step-by-Step, No Stress)
1) Brown the beef first
In a skillet over medium heat, cook the ground beef until it’s browned and crumbly. Drain extra fat.
Don’t skip this part. Browning builds flavor. Plus, it keeps the slow cooker from becoming a greasy situation.
2) Add everything to the slow cooker
In the slow cooker, combine:
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cooked ground beef
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marinara sauce
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uncooked pasta
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Italian seasoning
Stir it well so the pasta gets coated. You want everything introduced—like a team kickoff meeting, but tastier.
3) Cook low and slow
Cover and cook on LOW for 4–5 hours, until the pasta is tender.
Helpful aside: slow cookers vary wildly. Some run hot. Some run… sleepy. Start checking around the 4-hour mark if you can.
4) Add the cheese near the end
About 30 minutes before serving, sprinkle mozzarella over the top. Cover and let it melt into that gooey layer everyone fights over.
5) Serve and do the cozy thing
Scoop into bowls, maybe hit it with black pepper if you’re feeling chef-y, and serve it hot.
What to Serve With It (The Midwest Way)
You already nailed this, honestly: it loves a simple supporting cast.
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Crisp green salad with tangy vinaigrette (you need that acid to cut the richness)
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Warm crusty bread for sauce-mopping purposes
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Optional grown-up bonus: a glass of red wine makes it feel like you planned this meal on purpose
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Dessert idea: fruit cobbler or pie—because the Midwest doesn’t do “just a little dessert,” it does dessert
