Some recipes earn a permanent place in the family recipe box, and this Slow Cooker Pasta Ellsworth is one of them. Ground beef, a jar of pasta sauce, a can of condensed tomato soup, and dry egg noodles come together in the slow cooker into a warm, saucy, comforting meal that tastes like home. It has the no-fuss, budget-friendly spirit of the paper-clipped recipes that filled Midwestern kitchens in the 1970s, and it asks very little of you on a busy day.
The recipe serves six, needs only a few minutes of stovetop work to brown the beef, and then the slow cooker handles the rest. The dry noodles go in near the end and cook right in the sauce. This guide covers the complete recipe, the role of each ingredient, the details that keep the noodles tender and the sauce rich, and plenty of ideas for variations, storage, and serving.
What Is Slow Cooker Pasta Ellsworth?
This dish is a dump-and-go style slow cooker pasta built on a meat sauce. Browned ground beef simmers with jarred pasta sauce and condensed tomato soup, which thickens the sauce and adds a smooth, mellow tomato richness. Dry egg noodles are added during the final stretch of cooking, absorbing the sauce as they soften. The result is something between a hearty spaghetti and a baked noodle casserole.
Egg noodles are the right choice here because they soften gently and hold up to the long, moist cooking time better than thin pasta. They also absorb the sauce generously, so every forkful is coated.
Why You’ll Love This Recipe
- Only four ingredients. Ground beef, pasta sauce, condensed tomato soup, and egg noodles.
- Nearly hands-off. Brown the beef, combine, and let the slow cooker work.
- No separate pot for the noodles. They cook right in the sauce.
- Feeds a family. Six generous servings from one slow cooker.
- Budget-friendly. Pantry staples and ground beef stretch a long way.
- Comforting and familiar. A nostalgic, crowd-pleasing dinner for all ages.
- Good for leftovers. Reheats well for busy weeknights.
Ingredients You’ll Need
Ground Beef
You need 1 pound of ground beef. Browning it first on the stovetop develops more flavor than adding it raw, and lets you drain off excess grease before it goes into the sauce.
Pasta Sauce
You need 1 jar (24 ounces) of pasta sauce. Choose one you enjoy on its own, since it provides most of the flavor in this simple recipe.
Condensed Tomato Soup
You need 1 can (10¾ ounces) of condensed tomato soup. This adds body and a smooth, mellow tomato richness to the sauce. It’s used straight from the can, without added water.
Dry Egg Noodles
You need 8 ounces of dry egg noodles. Added near the end of cooking, they soften in the sauce and absorb its flavor. Use dry noodles, not pre-cooked, so they cook fully in the slow cooker.
Equipment
- A large skillet, for browning the beef
- A 4- to 6-quart slow cooker
- A large spoon, for stirring and serving
- A colander, if you’d like to drain the beef on a paper towel
How to Make Slow Cooker Pasta Ellsworth, Step by Step
Step 1: Brown the Ground Beef
In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks, until fully cooked and no longer pink. Drain off any excess grease.
Step 2: Combine in the Slow Cooker
Add the cooked beef to the slow cooker. Stir in the pasta sauce and condensed tomato soup until smooth and well combined.
Step 3: Cook the Sauce
Cover and cook on low for 4 to 5 hours, so the flavors can blend together.
Step 4: Add the Noodles
About 20 to 30 minutes before serving, stir in the dry egg noodles. Cover again and cook on low until tender, stirring once or twice if you can to help them soften evenly. If the mixture seems too thick, add a small splash of water.
Step 5: Serve
Stir well and serve hot once the noodles are soft and the sauce is rich and glossy.
Recipe Card
Slow Cooker 4-Ingredient Pasta Ellsworth
- Yield: 6 servings
- Prep time: 10 minutes
- Cook time: 4 to 5 hours on low, plus 20 to 30 minutes for the noodles
- Course: Dinner
Ingredients
- 1 lb ground beef
- 1 jar (24 oz) pasta sauce
- 1 can (10¾ oz) condensed tomato soup
- 8 oz dry egg noodles
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess grease.
- Add the beef to the slow cooker with the pasta sauce and tomato soup. Stir until smooth.
- Cover and cook on low for 4 to 5 hours.
- Stir in the dry egg noodles, cover, and cook on low 20 to 30 minutes, until tender. Add a splash of water if too thick.
- Stir well and serve hot.
Tips for the Best Slow Cooker Pasta
Drain the Beef Well
Excess grease can make the sauce oily. Drain it thoroughly after browning.
Add the Noodles Late
Adding the noodles in the last 20 to 30 minutes keeps them tender rather than mushy.
Stir Once or Twice
If you’re home, a gentle stir helps the noodles cook evenly and keeps them from clumping.
Check the Consistency
Egg noodles absorb liquid as they cook. A small splash of water can loosen a sauce that has become too thick.
Stir in Cheese at the End
A handful of shredded mozzarella or cheddar stirred in just before serving makes the dish creamier and more casserole-like.
Troubleshooting Common Problems
My Noodles Are Still Firm
Cover and continue cooking in 10- to 15-minute increments until they’re tender, adding a splash of water if needed.
My Noodles Turned Mushy
They were likely added too early or cooked too long. Check them starting around the 20-minute mark next time.
My Sauce Is Too Thick
Stir in a small splash of water or a little extra warmed sauce.
My Sauce Is Too Thin
Let it rest uncovered for a few minutes after cooking so the noodles can absorb more liquid.
My Dish Tastes Flat
Stir in a pinch of Italian seasoning, garlic powder, or black pepper, or choose a more flavorful pasta sauce next time.
Variations to Try
Cheesy Finish
Stir in shredded mozzarella or cheddar at the end, or sprinkle it over each serving for a melty, casserole-style finish.
Smooth Texture
Use a finely crumbled ground beef and stir the finished dish well so the sauce coats every noodle evenly, which is especially appealing to picky eaters.
Extra Vegetables
Stir in a cup of frozen peas, corn, or finely diced bell pepper along with the sauce for added color and nutrition.
Ground Turkey Version
Swap in ground turkey for a lighter dish, browning it the same way.
Spicy Version
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
What to Serve With Pasta Ellsworth
- Buttered green beans
- A simple lettuce salad
- Warm garlic toast
- Cottage cheese or a fruit salad on the side
- Steamed broccoli
Make-Ahead, Storage, and Freezing
Make ahead: Brown the beef and combine it with the sauce and soup in the slow cooker the morning of, then add the noodles about 20 to 30 minutes before serving.
Refrigerating leftovers: Store in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb sauce as they sit.
Reheating: Add a spoonful of water before reheating, so the noodles loosen and the sauce stays smooth rather than dry.
Freezing: This dish can be frozen, though egg noodles may soften further after thawing. Cool completely, store in an airtight container for up to 2 to 3 months, and thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rotini, penne, or other sturdy short shapes work well. Keep the cooking time in mind, since thinner pasta can overcook.
Do I need to cook the noodles first?
No. The dry egg noodles cook directly in the slow cooker.
Can I cook this on high?
Low is recommended for the best texture. If you use high, check the noodles earlier, since they can cook quickly.
Can I use cream of tomato soup instead of condensed tomato soup?
Condensed tomato soup is recommended for the right consistency. Substituting a different soup may change the texture and flavor.
Can I double the recipe?
Only in a larger slow cooker of 7 quarts or more. Keep the noodles evenly distributed and check for doneness near the end.
Allergen Note
This recipe contains gluten (from the egg noodles) and eggs (from the noodles). Some pasta sauces and soups contain additional allergens, so always check ingredient labels if you are serving guests with dietary restrictions.
