Creamy Crockpot Beef Pasta

Category	Item	Quantity
Protein	Ground Beef (90% lean recommended)	1.5 lbs
Pantry	Bowtie Pasta (Farfalle)	16 oz (1 box)
Base	Marinara Sauce	24 oz (1 jar)
Dairy	Cream Cheese (cubed)	8 oz
Dairy	Shredded Mozzarella or Italian Blend	2 cups
Liquid	Beef Broth	1 cup
Aromatics	Yellow Onion (diced)	1 small
Aromatics	Garlic (minced)	3 cloves
Seasoning	Italian Seasoning, Salt, Pepper	To taste

Brown the Beef: In a skillet over medium-high heat, brown the ground beef with the diced onions and minced garlic. Drain any excess grease.
Slow Cooker Layering: Transfer the beef mixture to the crockpot. Stir in the marinara sauce, beef broth, and Italian seasonings.
The Slow Simmer: Cover and cook on Low for 4–6 hours or High for 2–3 hours. This allows the flavors of the sauce to deepen.
The Creamy Finish: About 30 minutes before serving, stir in the cubed cream cheese until melted and well combined.
Pasta Prep: While the cream cheese melts, boil the bowtie pasta in a separate pot until al dente. Drain well.
Combine & Melt: Fold the cooked pasta into the crockpot sauce. Top with the shredded mozzarella, cover for 5–10 minutes until the cheese is bubbly, and serve.

Don’t overcook the pasta: Always boil the pasta separately and add it at the end. Cooking pasta directly in the crockpot often leads to a “mushy” texture.
Deglaze the skillet: After browning the beef, splash a little beef broth into the pan to scrape up the brown bits (fond)—that’s pure flavor!
Room Temp Cheese: Let your cream cheese sit on the counter for 20 minutes before adding it; it will melt much smoother without clumping.

High Protein: Helps with muscle repair and keeps you feeling full longer.
Iron Source: Ground beef provides a significant boost of heme iron, which is easily absorbed by the body.
Lycopene: The cooked tomato sauce is rich in antioxidants, specifically lycopene, which supports heart health.