Equipment Needed
- 6-quart or larger slow cooker
- Skillet (for browning meat)
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Colander (optional, for rinsing meat)
Step-by-Step Instructions
We start by browning the meat, which I highly recommend for the best flavor. In a skillet over medium-high heat, I cook the ground beef (or sausage) until it’s no longer pink, breaking it up into small crumbles as it cooks. About halfway through, I add the finely diced onion and cook until the meat is browned and the onion is soft. In the last minute, I stir in the minced garlic until fragrant. Then, I drain off any excess grease. This step isn’t strictly necessary—you can add raw meat to the crock—but browning adds a depth of flavor that’s worth the extra pan.
Now, for the simple assembly. In the bowl of my slow cooker, I combine the undrained can of Rotel, the tomato sauce, the condensed cheddar cheese soup, and the broth. I whisk this together until it’s fairly smooth—it will be a vibrant orange-red color. To this saucy base, I add the drained, browned meat mixture, the dry uncooked pasta, the Italian seasoning, and onion powder. I stir everything very well, ensuring every piece of pasta is submerged in the liquid. This is crucial for even cooking.
I place the lid on the slow cooker and set it to cook on LOW for 2 to 2.5 hours. I do not recommend the HIGH setting for this recipe, as the pasta can easily overcook and become mushy. The low, gentle heat is perfect. About 15 minutes before the cooking time is up, I stir the mixture. The pasta should be tender and most of the liquid absorbed. Now, I stir in 1 ½ cups of the shredded cheddar cheese until it’s melted and creates a gooey, creamy sauce.(See the next page below to continue…)