Ultimate Slow Cooked Beef and Mostaccioli
A comforting dish featuring tender ground beef, vibrant vegetables, and gooey cheese, perfect for chilly evenings or busy afternoons.
Ingredients
For the Beef and Sauce
- 1 pound ground beef Perfectly seasoned
- 1 medium onion, chopped Into fragrant pieces
- 2 cloves garlic, minced For an aromatic kick
- 1 green bell pepper chopped For a touch of sweetness
- 1 24-ounce jar marinara sauce Rich and savory
- 1 15-ounce can diced tomatoes Adding freshness
- 1 teaspoon dried oregano Providing depth of flavor
- 1 teaspoon dried basil Enhancing the Italian essence
- 1/2 teaspoon salt Balancing all the flavors
- 1/2 teaspoon black pepper For gentle heat
For the Pasta and Cheese
- 2 cups mostaccioli pasta Uncooked to absorb the flavors
- 2 cups shredded mozzarella cheese For a gooey topping
- 1/4 cup grated Parmesan cheese To finish with a sharp note
Instructions
Preparation
- In a large skillet, place the ground beef over medium heat. Cook until fully browned, breaking apart with a spatula as it cooks. Drain any excess fat.
- Add the chopped onion, minced garlic, and green bell pepper to the skillet. Sauté for about 5 minutes or until the vegetables become tender and aromatic.
- Transfer the cooked beef and vegetable mixture to your slow cooker.
- Pour in the marinara sauce and diced tomatoes, then sprinkle in the oregano, basil, salt, and black pepper. Stir until well combined.
Cooking
- Cover your slow cooker and set it to low heat for 4 hours.
- After 4 hours, carefully remove the lid and stir in the uncooked mostaccioli pasta.
- Sprinkle the shredded mozzarella and grated Parmesan cheese on top. Cover again and let it cook on low for an additional hour.
Serving
- Once ready, serve hot and enjoy the delightful comfort it brings!
Notes
Consider ground turkey or chicken as lighter options. You can also add red pepper flakes for spice or spinach for added nutrition. Pre-cooking the pasta can also reduce cooking time.