Slow Cooker Creamy Beef-Mushroom Pasta Recipe

  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 6:10 h

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • oven baked parmesan chicken wings recipe

    Oven Baked Parmesan Chicken Wings Recipe

  • pressure cooker easy pork ragout recipe

    Pressure Cooker Easy Pork Ragout Recipe

  • slow cooker balsamic glazed roast beef recipe

    Slow Cooker Balsamic Glazed Roast Beef Recipe

  • slow cooker saucy baked beans recipe

    Slow Cooker Saucy Baked Beans Recipe

  • fried chicken meatballs recipe

    Fried Chicken Meatballs Recipe

Nutritional Info

This information is per serving.

  • Calories

  • Fat

    3 g
  • Cholesterol

    45 mg
  • Sodium

    652 mg
  • Carbohydrate

    31 g
  • Fiber

    11 g
  • Protein

    27 g

Slow cooker creamy beef-mushroom pasta recipe. Ground beef with mushrooms, cooked pasta, tomatoes, and cheese cooked in a slow cooker. You may also like Spaghetti Sauce:

Slow Cooker Spaghetti Sauce Recipe

makes 10-12 servings

Ingredients: 1 pound (480 g) ground beef, browned and drained, 3/4 cup (180 ml) chopped yellow onions, 1 garlic clove, peeled and minced, 3 tablespoons (45 ml) cooking oil, 2 6 oz (180 ml each) cans tomato paste, 1 tablespoon (15 ml) granulated sugar, 1½ teaspoons (7 ml) each: salt and dried oregano, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 bay leaf, 2 quarts (2 l0 tomato sauce

Instructions: In 4-6 quart (4-6 L) slow cooker, combine all ingredients. Mix well. Cover the cooker and cook on low-heat setting for 8-10 hours. Turn off the slow cooker and open the lid. Discard bay leaf, then stir beef mixture well. Serve with cooked spaghetti.

Slow Cooker Italian Vegetable Pasta Sauce Recipe

Makes 2½ quarts (2½ L)

Ingredients: 3 tablespoons (45 ml) olive oil, 1 cup (250 ml) chopped fresh parsley, 3 ribs celery, chopped, 1 medium yellow onion, peeled and chopped, 2 garlic cloves, peeled and minced, 2-inch (5 cm)  sprig fresh rosemary, 2 fresh sage leaves, 33 oz (990 ml) tomato sauce, 32 oz (960 ml) can chopped tomatoes, undrained, 1 small dried hot chili pepper, 1/4 pound (120 g) fresh mushrooms, sliced, 1½ teaspoon salt

Instructions: Heat olive oil in a large nonstick skillet over medium heat. Add parsley, celery, yellow onion, garlic, rosemary, and sage. saute, stirring occasionally, until vegetables are tender. Remove cooked vegetables from the skillet and transfer to the slow cooker.

Stir in undrained tomatoes, chili pepper, mushrooms, and salt. Cover slow cooker and cook on low-heat setting for 12-18 hours or on high for 5-6 hours.

Slow Cooker Creamy Beef-Mushroom Pasta Recipe


  • 1 cup chopped yellow onions
  • 1 tablespoon unsalted butter
  • 1/4 pound (120 g) sliced fresh mushrooms
  • 2 teaspoons dried oregano
  • 1 pound (480 g) ground beef, browned and drained
  • 12 oz (360 g) penne pasta, cooked and drained
  • 1/2 cup (125 ml) water
  • 2 cups shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 10¾ oz (325 ml) cream of mushroom soup


Step 1

Melt butter in a large nonstick skillet over medium heat. Add onions and saute until tender. Stir in mushrooms, oregano, and ground beef. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove beef mixture from the skillet and transfer to a slow cooker.

Step 2

Add cooked pasta and mix well. In a large bowl, combine mushrrom soup and water. Stir well. Pour over beef mixture. Sprinkle with cheeses.

Step 3

Cover slow cooker and cook on low-heat setting for 4-6 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.