This creamy slow cooker beef penne is a practical dinner built from four familiar ingredients. Browned ground beef simmers with tomato sauce and cream cheese, then freshly cooked penne goes in just before serving. The result is rich and comforting while the pasta keeps its shape.
Why This Method Works
The beef is browned before it enters the slow cooker, which gives it flavor and lets you drain excess fat. The cream cheese melts gradually into the tomato sauce. Cooking the penne separately prevents it from absorbing too much liquid and turning soft during the long simmer.
Ingredients
- 1 pound ground beef: Choose a beef mixture you enjoy and drain it after browning.
- 1 jar (24 ounces) pasta sauce: A fairly thick tomato sauce gives the creamiest result.
- 8 ounces cream cheese, cubed: Small cubes melt more evenly.
- 8 ounces dry penne pasta: Cook it until just shy of al dente before adding it to the cooker.
How to Make Creamy Slow Cooker Beef Penne
1. Brown the beef
Place a skillet over medium heat. Add the ground beef and break it into small pieces with a spoon. Cook until no pink remains, then drain the excess fat. This step keeps the sauce from becoming greasy.
2. Build the sauce
Transfer the beef to the slow cooker. Add the pasta sauce and cubes of cream cheese. Stir to coat the beef, cover, and cook on low for 2 to 3 hours. Stir once or twice so the cream cheese blends into the sauce.
3. Cook the penne
Near the end of the slow cooker time, bring a pot of salted water to a boil. Cook the penne for about 1 minute less than the package’s al dente time. Drain well. It will finish heating in the sauce.
4. Combine and serve
Stir the drained penne into the slow cooker. Cover and cook on low for 20 to 30 minutes more, just until the pasta is hot and coated. Stir gently and serve. A green salad or steamed broccoli makes a simple side.
Variations & Tips
- For a cheesier finish: Add shredded mozzarella at the end, if you do not need to keep the recipe to four ingredients.
- Change the meat: Ground Italian sausage can replace the beef; taste before adding extra salt.
- Watch the sauce: If your pasta sauce is thin, shorten the final cook after adding the penne.
- For a gathering: Switch the cooker to warm after the pasta is done and stir occasionally. Avoid leaving it on low for hours, which softens the pasta.
Storage and Reheating
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the sauce has thickened. The pasta will soften a little after storage.
Frequently Asked Questions
Can I put dry penne straight into the slow cooker?
This version cooks the penne separately. Adding it dry would require extra liquid and different timing, so the four-ingredient method would need to change.
Can I make the sauce ahead?
Yes. Brown the beef and cook it with the sauce and cream cheese in advance. Cook and add fresh penne shortly before serving for the best texture.
Printable Recipe Card
4-Ingredient Slow Cooker Creamy Beef Penne
Ingredients
Method
- Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Cook until no pink remains, then drain excess fat.
- Transfer the cooked beef to the slow cooker. Add the pasta sauce and cubed cream cheese, stir, and cover. Cook on low for 2 to 3 hours, stirring once or twice, until the cheese melts into the sauce.
- Near the end of the slow cooker time, boil the penne in salted water until just shy of al dente. Drain well.
- Stir the drained penne into the slow cooker. Cover and cook on low for 20 to 30 minutes more, until heated through and coated in sauce. Serve hot.
