This slow cooker 4-ingredient potted meat pasta is one of those humble, stretch-the-budget meals that somehow turns into a family favorite. My dad made a version of this every payday week when money was tight, and we all knew that big pot bubbling away meant we were going to bed full and happy. It sounds a little odd if you’ve never cooked with canned potted meat before, but once it melts into the sauce and coats the pasta, it becomes this savory, comforting dish that’s hard to stop eating. Everything goes right into the slow cooker, and a few hours later you’ve got a hearty, stick-to-your-ribs dinner that tastes way better than it has any right to for how simple and inexpensive it is.
Serve this potted meat pasta straight from the slow cooker while it’s hot and glossy, with the spirals well-coated in that rich, meaty sauce. A simple green salad with ranch or Italian dressing helps balance the richness, and if you have it in the budget, a slice or two of garlic toast or buttered bread is perfect for wiping up the extra sauce. For kids, I like to add a few carrot sticks or apple slices on the side to round things out. It also reheats well, so pack leftovers into lunch containers with a little extra sauce from the bottom of the slow cooker to keep it moist.
Slow Cooker Potted Meat PastaServings: 6
Ingredients
3 (3-ounce) cans potted meat (such as Vienna or deviled-style spreadable canned meat)
1 (24-ounce) jar pasta sauce (plain tomato or marinara, any inexpensive brand)
4 cups low-sodium beef broth (or water, if that’s what you have)
1 pound (16 ounces) dry rotini pasta
Directions
Lightly spray the inside of a large slow cooker (4-quart or larger) with nonstick cooking spray to help keep the pasta from sticking. This step is optional but makes cleanup easier.
Add the canned potted meat to the slow cooker. Use a fork or spoon to break it up into smaller pieces so it will blend more easily into the sauce.
Pour in the jar of pasta sauce and the beef broth. Stir well until the potted meat is mostly dissolved into the liquid and you have a smooth, thin, reddish-brown sauce.
Cover the slow cooker and cook the sauce mixture on HIGH for 1 to 1 1/2 hours, or on LOW for 2 to 3 hours, until it is hot and gently bubbling around the edges. This step lets the flavors come together and the potted meat fully melt into the sauce.
Once the sauce is hot and well combined, give it a good stir and taste a small spoonful. If you like, you can add a pinch of salt or pepper, but remember the potted meat and broth already contain salt, so go easy.
Stir in the dry rotini pasta, making sure all the spirals are submerged in the liquid. Press down with a spoon to tuck any stray pieces under the sauce so they cook evenly.
Cover the slow cooker again and cook on HIGH for 25 to 35 minutes, stirring once about halfway through, until the rotini is tender but not mushy. Cooking times can vary by slow cooker, so start checking at the 20-minute mark the first time you make it.
When the pasta is cooked to your liking and the sauce has thickened into a smooth, glossy coating, turn the slow cooker to WARM. Stir well, scraping the bottom to loosen any bits, and let it sit for 5 to 10 minutes to thicken slightly more.
Serve the potted meat pasta straight from the slow cooker, making sure to scoop from the bottom so everyone gets plenty of sauce. If desired, you can sprinkle a little black pepper or dried Italian seasoning on top, but it’s delicious just as it is.
Variations & Tips
If your family likes a creamier pasta, stir in 1/2 to 1 cup of milk or a splash of heavy cream right after the pasta is done cooking, then let it sit on WARM for a few minutes to thicken. For a cheesier version, sprinkle 1 to 2 cups of shredded cheddar or mozzarella over the top during the last 5 to 10 minutes of cooking and cover until melted. If you have picky eaters, you can use a very smooth marinara and blend the sauce and potted meat together with an immersion blender before adding the pasta so there are no visible bits. You can also swap rotini for any short pasta you have on hand—penne, shells, or elbows all work, though cooking times may vary slightly, so start checking early. If you need to make it stretch even further, add 1 extra cup of water or broth and another 4 ounces of pasta, stirring well and checking often so it doesn’t overcook. For a little extra flavor when the budget allows, add 1 teaspoon of Italian seasoning or a pinch of garlic powder to the sauce before it cooks. Food safety tips: Keep canned potted meat stored in a cool, dry place and check expiration dates before using. Do not use cans that are bulging, rusted through, or badly dented. Once opened, any unused potted meat should be transferred to a covered container and refrigerated immediately and used within a few days. Leftover pasta should be cooled, then refrigerated within 2 hours and eaten within 3 to 4 days; reheat until steaming hot all the way through. Because this recipe uses cooked canned meat, you’re mainly heating and combining flavors, but always ensure the sauce is piping hot before adding the dry pasta so it cooks safely and evenly.
