Servings: 6 to 8
If you need a hearty, satisfying dinner that practically cooks itself, this Slow Cooker 3-Ingredient Pasta Fairfax is exactly what you are looking for. Made with just ground beef, a jar of prepared pasta sauce, and tender pasta shells, it is the ultimate weeknight comfort food. The slow cooker gently simmers the meat and sauce together, creating a rich, deeply flavorful ragù that coats every bite of pasta.
This recipe is incredibly budget-friendly and requires almost zero effort. It is perfect for busy families, potlucks, or a cozy night in. Serve it with a sprinkle of Parmesan cheese and a side of garlic bread, and you have a meal that everyone will devour.
Why This Recipe Works
The secret to this recipe is the slow cooking time. While you could certainly simmer ground beef and pasta sauce on the stovetop, letting it cook low and slow in the crockpot allows the flavors to meld and deepen beautifully. The sauce thickens and clings to the meat, creating a rich, hearty texture. Adding the pasta at the very end ensures it stays perfectly al dente and doesn’t turn mushy from hours of cooking.
Ingredients
- 1 pound ground beef
- 1 jar (24 to 26 ounces) prepared pasta sauce
- 12 ounces medium pasta shells, cooked and drained
Directions
- Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon, until fully cooked and no longer pink. Drain off excess fat.
- Transfer the cooked beef to a slow cooker and stir in the pasta sauce until evenly combined. Cover and cook on low for 3 to 4 hours so the flavors meld.
- Shortly before serving, cook the pasta shells according to package directions until just tender. Drain well.
- Fold the drained pasta shells into the sauce mixture in the slow cooker. Cover and let stand on warm for 10 to 15 minutes, then stir gently and serve hot.
Tips for the Best Results
Drain the beef well. Excess grease can make the final dish taste heavy and greasy. Let the beef drain in a colander for a few minutes before adding it to the slow cooker.
Upgrade your pasta sauce. Because this recipe only has three ingredients, the flavor of your jarred sauce really matters. Choose a high-quality brand you love, or doctor it up with a pinch of Italian seasoning, garlic powder, or a splash of red wine before it goes in the slow cooker.
Cook the pasta al dente. Pull the pasta off the heat when it still has a bit of a bite to it. It will soften slightly while it sits in the warm sauce.
Don’t cook the pasta in the slow cooker. Always cook the pasta separately and fold it in at the end. Cooking dry pasta in the sauce requires too much liquid and often results in unevenly cooked, sticky pasta.
Let it stand. The 10 to 15 minutes of standing time on the warm setting allows the pasta to absorb some of the sauce, making every bite perfectly flavorful.
Storage and Serving
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the pasta has absorbed too much sauce. Serve it with a generous sprinkle of grated Parmesan, a pinch of red pepper flakes, and a crisp green salad.
Simple, hearty, and completely hands-off, this Slow Cooker 3-Ingredient Pasta Fairfax is a fantastic recipe that proves you don’t need a long ingredient list to make a delicious, family-friendly meal.