How to make slow-cooker mozzarella and beef pasta (video)

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For a meal that is sure to pull on the heart strings, look no further than this hearty recipe for slow-cooker mozzarella and beef pasta. This incredibly simple dish shows you how to make the simplest meat ragu, which quietly simmers away until delectable mozzarella and rotini pasta are mixed in. This is a brilliant go-to recipe if you're looking to make a delicious bulky meal that will last you through the week!
It's no secret that kids absolutely love a cheesy pasta bake, almost as much as adults love spending little to no time preparing it for them! This dish gives everyone something to celebrate, as its quick prep and delicious result are sure to delight the whole family! One of the best things about this recipe is that it can be easily frozen and last in the freezer for up to three months. Just be sure to freeze it before the mozzarella and pasta are added, as these ingredients will shorten its shelf life.
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Cooktop Cove
Ingredients
1 pound (450 g) ground beef, browned
1 cup (470 ml) chicken stock
1/2 onion, diced
5 cloves garlic, minced
3 cups of your favorite marinara sauce
2 tablespoons tomato paste
2 teaspoons dry oregano
2 teaspoons dry basil
8 ounces (230 g) Rotini pasta, uncooked
1 cup (114 g) shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper
To serve (optional):
Fresh parsley
Grated Parmesan cheese
Instructions
1. In a 6-quart slow cooker, add browned beef, chicken stock, diced onion, garlic, marinara, tomato paste, oregano basil, salt, and pepper. Be sure the tomato paste is well incorporated.
2. Add in pasta and mix well. Cook on high heat for 1 hour.
3. Add in mozzarella, mix well. Cook for 40 minutes on high.
Tip: To add a velvety layer to the dish, stir in 1/2 cup (120 ml) heavy cream along with the pasta and mozzarella.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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