If you’re looking for a no-fuss, comforting meal that practically makes itself, you’re going to absolutely love this 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe. I first stumbled upon this dish during a hectic week, and honestly, it saved my sanity—and my taste buds. You just toss a few simple ingredients into your slow cooker, walk away, and come back to a hearty, flavorful pasta that tastes like you spent hours fussing over it. If you want a recipe that’s both effortless and delicious, keep reading because this one is fan-freaking-tastic.
Why You’ll Love This Recipe
- Minimal Ingredients, Maximum Flavor: Just five ingredients come together to create a rich, comforting dish that’s packed with savory goodness.
- Hands-Off Cooking: Pop everything into your slow cooker and forget about it for hours—ideal for busy days or casual weeknight dinners.
- Family-Friendly: My family goes crazy for this pasta, and I love how easy it is to customize for picky eaters.
- Perfect Comfort Food: The combo of beef, sausage, and creamy sauces hits all the right cozy notes every time.
Ingredients You’ll Need
One of the best things about the 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe is how straightforward the ingredients are, yet they blend so beautifully. You’ll find these staples simple to source in any grocery store, and their flavors work in harmony for a super satisfying meal.
- Ground beef: Use lean beef to avoid greasy sauce, but a bit of fat adds flavor.
- Ground pork sausage: Adds a wonderful savory depth and slight spice (depending on the sausage you choose).
- Spaghetti sauce: I like Ragu for its robust flavor, but any jarred spaghetti sauce you prefer will work.
- Alfredo sauce: Combining this with spaghetti sauce gives a creamy richness that makes this pasta extra comforting.
- Elbow macaroni noodles: Small pasta shapes hold the sauce well and cook perfectly in the slow cooker.
Variations
I love how flexible this 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe is. Over time, I’ve tweaked it a few ways depending on what I have in my fridge or how I’m feeling. Feel free to make it your own and experiment with flavors.
- Swap the sausage: Once, I swapped pork sausage with turkey sausage for a leaner take, and my family didn’t even notice the difference.
- Add veggies: You can throw in some chopped bell peppers or mushrooms early on in the slow cooker to boost nutrition and flavor.
- Use different pasta: If elbows aren’t your thing, penne or rotini work just as well, just keep an eye on them as cook times might vary slightly.
- Make it spicy: A pinch of red pepper flakes mixed in adds just the right kick without overpowering the dish.
How to Make 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe
Step 1: Start with Your Meat
Begin by adding your raw ground beef and pork sausage right into the slow cooker. I like to crumble the meat a bit with my hands or a spoon to start breaking it up. This step helps it cook evenly and ensures you get those lovely meaty bites instead of one giant chunk. If you’re using frozen meat, no worries—just plan for a full seven hours on low, and if you’re home mid-cook, break it up around the three-hour mark.
Step 2: Add Your Sauces
Next, pour your spaghetti sauce and creamy Alfredo sauce over the meat, stirring gently so everything is coated nicely. This combination of tomato-based and creamy sauce is what makes this dish stand out—I promise you’ll love the richness.
Step 3: Slow Cook and Break Up the Meat Again
Set your slow cooker on low and cook for about seven hours (or four hours on high). About halfway through, if you remember and are home, break the meat up a little more with a wooden spoon. This keeps the texture from getting clumpy and helps everything cook evenly.
Step 4: Add the Noodles and Finish Cooking
Once that seven hours is up, stir your dish well and add in the elbow macaroni noodles. Give it all a good stir so the noodles are covered in sauce—this keeps them from drying out. Put the lid back on and cook for another 30 to 45 minutes on low (or 15-30 minutes on high) until the noodles are tender but not mushy.
Step 5: Serve and Enjoy
Give everything one last stir, and you’re ready to serve! It’s so creamy, hearty, and flavorful that I’ve never seen anyone pass it up at the dinner table.
Pro Tips for Making 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe
- Use Leaner Meats for Less Grease: I used to scoop excess fat midway through cooking, but switching to lean beef and sausage means less skimming and cleaner sauce.
- Break up Meat Early and Midway: Crumbling raw meat before cooking and stirring to break it up partway through helps avoid large chunks and ensures even cooking.
- Don’t Overcook the Noodles: Keep an eye on the noodles after adding them—they should be tender but still hold their shape, so check 10 minutes before the minimum time if you’re unsure.
- Use a Wooden Spoon for Stirring: I’ve found a wooden spoon helps gently mix everything without smashing the noodles or meat, keeping the textures just right.
How to Serve 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe
Garnishes
I usually sprinkle a little shredded mozzarella or Parmesan cheese right on top when it’s served—because, cheese makes everything better, right? Fresh basil or chopped parsley adds a lovely pop of color and freshness too. For a touch of zing, a tiny drizzle of balsamic glaze makes it feel a bit fancy if you’re serving guests.
Side Dishes
This dish pairs perfectly with a crisp green salad or steamed veggies to lighten things up. I also love garlic bread or even some crusty baguette to soak up the delicious sauce—it’s always a hit at my house.
Creative Ways to Present
For special occasions or when I want to impress, I serve this pasta in individual mini cast iron skillets, topped with extra cheese and broiled for a couple of minutes until bubbly and golden. It really elevates the dish without any extra complicated steps.
Make Ahead and Storage
Storing Leftovers
I keep any leftovers in airtight containers in the fridge for up to 3-4 days. The flavors deepen overnight, and reheating is super easy, making great lunches or weeknight dinners.
Freezing
You can freeze this pasta without the noodles — I usually freeze the meat and sauces separately. When you’re ready to eat, thaw overnight and add fresh pasta during reheating for best texture.
Reheating
Reheat leftovers on the stove over low heat, stirring frequently, and add a splash of water or broth if it seems thick. Microwaving works too—just cover loosely to keep moisture in and stir halfway through warming.
FAQs
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Can I use other types of pasta in the 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe?
Absolutely! While elbow macaroni works best because it cooks evenly in the slow cooker, you can use penne, rotini, or other small pasta shapes. Just keep an eye on cooking times as some shapes might cook faster or slower once added.
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Is it okay to use frozen meat in this recipe?
Yes, frozen meat works well. Just plan for a full seven hours on low and try to break up the meat after about three hours if you’re home, or do it when you return. This ensures even cooking and prevents clumps.
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Can I make this recipe dairy-free?
You can! Swap the Alfredo sauce for a dairy-free or coconut-based creamy sauce, and look for dairy-free spaghetti sauce options. Keep in mind the texture and flavor will be slightly different but still delicious.
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How do I prevent the pasta from getting mushy?
Add the noodles towards the end of cooking and keep a close eye on their tenderness. Stir occasionally to avoid sticking, and remove from heat once they’re just tender for the best texture.
Final Thoughts
This 5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe has become such a go-to in my kitchen—it’s reliable, comforting, and so easy that it feels almost like cheating! Whether you’re short on time, cooking for a crowd, or simply craving something cozy and delicious, this recipe won’t let you down. Trust me, once you try it, you’ll keep coming back for more. So grab your slow cooker, gather those five simple ingredients, and let’s get cooking—your future self (and your family) will thank you!
Print
5-Ingredient Slow Cooker Beef and Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty 5-Ingredient Slow Cooker Beef and Sausage Pasta is a perfect blend of ground beef, pork sausage, spaghetti sauce, Alfredo sauce, and elbow macaroni. It’s an easy, comforting meal that requires minimal prep and lets the slow cooker do all the work, resulting in tender noodles and savory meat in a creamy tomato sauce.
Ingredients
Meat
- 2 pounds ground beef
- 1 pound ground pork sausage
Sauces
- 45 ounces spaghetti sauce (Ragu recommended)
- 15 ounces Alfredo sauce
Pasta
- 16 ounces elbow macaroni noodles
Instructions
- Prepare the meat: Add the raw ground beef and ground pork sausage to the slow cooker. Break up the meat slightly with a spoon to help it cook evenly.
- Add sauces: Pour the spaghetti sauce and Alfredo sauce over the meat in the slow cooker. Stir gently to coat the meat mixture thoroughly with the sauces.
- Cook meat mixture: Cover and cook on low for 7 hours or on high for 4 hours, allowing the flavors to meld and the meat to become tender.
- Break up cooked meat: After 7 hours on low (or 4 hours on high), use a wooden spoon to break up the meat mixture further to prepare for the addition of noodles.
- Add pasta: Stir in the elbow macaroni noodles until they are fully submerged and coated in the sauce.
- Finish cooking: Replace the slow cooker lid and cook on low for an additional 30-45 minutes or on high for 15-30 minutes, or until the noodles are tender.
- Serve: Stir the dish well, ensure everything is combined, then serve hot.
Notes
- You can use less than 2 pounds of beef if preferred.
- Frozen meat can be added directly to the slow cooker; just cook for the full 7 hours and break up the meat before adding noodles.
- If home, you may break up the meat 3 hours into cooking to promote even cooking.
Nutrition
- Serving Size: 1 serving (approximate, based on 6 servings)
- Calories: 520
- Sugar: 9g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
