Description
A comforting, one-pot American classic featuring ground beef, bell peppers, and elbow macaroni simmered in a savory tomato-based sauce. This hearty dish is perfect for busy weeknights and is sure to please the whole family.
Ingredients
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1 pound (454g) ground beef
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1 small yellow onion, diced
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2 teaspoons jarred minced garlic
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1 green bell pepper, seeded and diced
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2 cups tomato basil pasta sauce
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8 oz (227g) tomato sauce
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15 oz (425g) diced tomatoes
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1 cup (240ml) water
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1 teaspoon herb and garlic seasoning
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6 oz (170g) uncooked pasta noodles (e.g., elbow macaroni)
Instructions
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Brown the Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer the beef to the slow cooker. -
Combine Ingredients:
Add the diced onion, minced garlic, green bell pepper, tomato basil pasta sauce, tomato sauce, diced tomatoes, water, and herb and garlic seasoning to the slow cooker. Stir to combine. -
Cook:
Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. -
Add Pasta:
During the last 30–45 minutes of cooking, add the uncooked pasta noodles to the slow cooker. Stir to combine, ensuring the pasta is submerged in the sauce. Cover and cook until the pasta is tender.
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Serve:
Once the pasta is cooked, serve hot. Optionally, garnish with grated cheese or fresh herbs.
Notes
Feel free to substitute the green bell pepper with other vegetables like zucchini or carrots for added nutrition.
For a spicier version, consider adding a pinch of red pepper flakes or a dash of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 2–6 hours (depending on slow cooker setting)
- Category: Main Course
- Method: Comfort Food
- Cuisine: American