A dear neighbor shared this delightful recipe from a 1974 spiral-bound community cookbook. It’s a simple and hearty dish that combines a few basic ingredients but delivers big flavor. With just four main items, it has a way of disappearing quickly, especially after a Sunday dinner. This comforting meal is perfect for family gatherings or an everyday meal.
Why Make This Recipe
This recipe is perfect for those who need a quick yet satisfying dinner option. It’s made with minimal ingredients and requires little prep time, making it ideal for busy weeknights or family get-togethers. Plus, the combination of ground beef, French onion soup, and pasta shells creates a rich and satisfying dish that everyone will love. There’s never a single bite left, proving how popular it is among family and friends.
How to Make Slow Cooker 4-Ingredient Pasta Kensington
Ingredients:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 can (10 1/2 ounces) condensed French onion soup
- 8 ounces medium pasta shells
- Water
- Butter (optional)
- Sliced mushrooms or sour cream (optional)
Directions:
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened. Drain off any excess fat.
- Transfer the beef mixture to the slow cooker. Stir in the condensed French onion soup and add 2 cans of water until everything is well combined.
- Cover and cook on low for 3 to 4 hours to let the flavors blend nicely.
- Stir in the dry pasta shells, cover again, and cook on high for 30 to 40 minutes. Make sure to stir once or twice, until the pasta is tender and most of the liquid has thickened into a gravy.
- Give everything a final stir and spoon it into a serving dish. Let it sit for 5 minutes before serving so the gravy settles around the shells.
- If desired, stir in a tablespoon of butter for a richer finish.
- Check the pasta after 25 minutes to make sure it’s tender but not overcooked. For a heartier dish, add sliced mushrooms or sour cream at the end. This recipe can easily be doubled for larger gatherings, adjusting the cooking time as necessary.
How to Serve Slow Cooker 4-Ingredient Pasta Kensington
Serve this dish hot out of the slow cooker, allowing the comforting aroma to fill the air. It goes well with a side salad or some crusty bread for a complete meal. If you added mushrooms or sour cream, make sure to showcase that in the presentation!
How to Store Slow Cooker 4-Ingredient Pasta Kensington
Store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze the dish for up to 2 months. To reheat, just warm it on the stove or in the microwave until heated through.
Tips to Make Slow Cooker 4-Ingredient Pasta Kensington
- Use lean ground beef to reduce fat content.
- Add more vegetables like bell peppers or spinach for extra flavor and nutrition.
- Make sure to stir the mixture occasionally during cooking to prevent sticking.
Variation
You can easily customize this recipe by using ground turkey or chicken instead of beef. For a vegetarian option, substitute the meat with lentils or chickpeas. Different flavored soups can also add variety to the dish.
FAQs
- Can I use another type of pasta?
Yes, you can use any pasta shape you like, but cooking times may vary. - Can I make this on the stove instead of using a slow cooker?
Absolutely! Just follow the same steps in a large pot, and simmer for about 30 minutes on low heat after adding the pasta. - What should I do if it’s too thick?
If the dish becomes too thick, simply add a bit more water or broth to reach your desired consistency.
Enjoy making this Ground Beef and French Onion Pasta Shells recipe and see how it becomes a favorite in your household!
Ground Beef and French Onion Pasta Shells
Ingredients
Method
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened. Drain off any excess fat.
- Transfer the beef mixture to the slow cooker. Stir in the condensed French onion soup and add 2 cans of water until everything is well combined.
- Cover and cook on low for 3 to 4 hours to let the flavors blend nicely.
- Stir in the dry pasta shells, cover again, and cook on high for 30 to 40 minutes, stirring once or twice until the pasta is tender and most of the liquid has thickened into a gravy.
- Give everything a final stir and spoon it into a serving dish. Let it sit for 5 minutes before serving so the gravy settles around the shells.
- If desired, stir in a tablespoon of butter for a richer finish.
