Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) ground beef (or plant-based crumbles)
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium beef or vegetable broth
• 1 tsp Italian seasoning
• ½ tsp fennel seeds (optional, for sausage flavor)
• ¼ tsp red pepper flakes (optional, for heat)
• Salt & black pepper to taste
• 1 cup uncooked small pasta (like mini shells or elbow macaroni)
• 1 cup ricotta cheese (or dairy-free alternative)
• ½ cup grated Parmesan cheese (plus extra for serving)
• 2 cups fresh spinach or kale, chopped
• Fresh basil, chopped (for garnish)
Instructions
- In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Transfer meat mixture to the slow cooker. Stir in crushed tomatoes, broth, Italian seasoning, fennel seeds, red pepper flakes, salt, and pepper.
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
- Stir in uncooked pasta. Cover and cook on HIGH for 30–45 minutes more, until pasta is tender.
- Stir in spinach, ricotta, and Parmesan. Cook 10–15 minutes until spinach is wilted and cheese is melted.
- Serve hot, garnished with fresh basil and extra Parmesan.
✨ Great with garlic bread or a crisp green salad!
💡 Make ahead: Store in the fridge up to 4 days or freeze. Reheat gently—the ricotta may separate slightly (stir well).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 6 , Calories : 340 per serving , Net Carbs: 28g , Fats: 16g , Protein: 24g