Ingredients:

  • 1 lb ground beef
  • 1 small yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 15 oz tomato sauce
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 4 oz cream cheese, softened and cubed
  • 12 oz rotini or penne pasta, uncooked
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Place the ground beef, minced onion, garlic, salt, and pepper into the bottom of the slow cooker, breaking the beef into small crumbles with a spoon.
  2. Pour in the beef broth, tomato sauce, oregano, and sugar, stirring until the beef is well-distributed in the liquid.
  3. Cover and cook on Low for 7-8 hours or High for 4 hours.
  4. Stir in the cubed cream cheese until melted and velvety, then fold in the uncooked pasta.
  5. Cover and cook on High for an additional 30-45 minutes until the pasta is tender but holds its shape.
  6. Turn off the heat, sprinkle the shredded mozzarella over the top, and replace the lid for 5 minutes to melt the cheese.
  7. Garnish with finely chopped fresh parsley before serving.