Homemade Crockpot Hamburger Helper. Forget the boxed stuff—this is everyone’s childhood favorite dinner, made completely from scratch…and honestly, even easier too. Plus, so much tastier! Think of it as the creamier, cozier, better version of what some of you may remember as a kid. Made with ground beef, pasta, a handful of seasonings, and even some shredded zucchini for a little extra veggie boost. It’s the kind of effortless pasta that’s guaranteed to become a weeknight family staple.

Did you grow up on Hamburger Helper? It wasn’t something my dad ever made for us, but I do remember always seeing that red box sitting in the pantry. Funny enough, my oldest brother swears it was one of his favorite dinners. Maybe he made it for himself? I really should ask him! Either way, it’s not a dish I grew up with, but it somehow feels nostalgic all the same.

For years, my brother begged me to make a homemade version, and many years back, I finally caved. I came up with a stove-top recipe that quickly turned into a family favorite—and honestly, I loved making it. But today? I’ve got something even better. This crockpot version is simpler, creamier, and completely hands-off. Truly effortless comfort food that tastes like pure childhood nostalgia…just upgraded.

These are the details

Ingredients

• ground beef – I use Force Of Nature, 80/20 blend
• onions
• chili powder
• garlic powder
• paprika
• salted butter
• ketchup
• broth
• pasta zucchini
• milk
• cheddar cheese
• fresh parsley or tiny basil leaves

Special Tools

This recipe calls for a crockpot. If you don’t have a crockpot, make this recipe here! Other than that, nothing fancy here!

Steps

Step 1: Set it and go

Set your crockpot to high. Add the beef, onions, chili powder, garlic powder, paprika, butter, and ketchup. Season generously with salt and black pepper.

Give the meat a quick stir—it will naturally break into pieces as it cooks. Pour in the broth, cover, and cook on low for 4–6 hours or on high for 1–2 hours.

My crockpot can actually cook the raw beef in about an hour on high. It works like magic, I swear!

Step 2: Stir and add the remaining ingredients

Once the beef is done—or when you’re ready to finish—stir in the pasta, zucchini, and whole milk about 20 minutes before serving. I like to add another pinch of salt here too.

Cook until the pasta is just tender. Stir in the cheese until melted and creamy. Taste and season with more salt and pepper as needed.

Step 3: Serve

Spoon the pasta into bowls and top with fresh parsley or basil (straight from the garden if you have it!). Best served right after the pasta is cooked. Leftovers can be stored in the fridge for a very yummy lunch the next day.

One last tip

If you’d like to make this a freezer meal, cook and freeze just the beef base (without pasta). When ready to serve, thaw in a pot on the stove, add 2 cups of water, bring to a boil, then add the pasta, zucchini, and whole milk. Cook until the pasta is tender, stir in the cheese, and serve. Super easy!

A  few commonly asked Questions:

Looking for other easy family dinners? Here are a few ideas: 

Broccoli Cheddar Chicken and Rice Casserole

One Pan Autumn Chicken and Wild Rice Casserole

Easy Southern Style Baked Mac and Cheese

Pumpkin Cheese Stuffed Pasta Bolognese Bake

One Skillet Cheesy Broccoli Cheddar Orzo Bake

Lastly, if you make this Crockpot Hamburger Helper, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

This is my go-to tomato sauce recipe when I’m making it at home and not just buying a jar of store-bought. Pomodoro sauce simply means tomato sauce in Italian. It’s a simple recipe that tastes super fresh and flavorful. I also like that you can keep this sauce recipe traditional or you can easily customize it to your preferences, like adding some red pepper flakes or other ingredients that fit what your family loves.

Pomodoro sauce is different from marinara sauce in a few ways, but the biggest difference to me is the texture. This sauce is more uniform in texture while marinara tends to be heartier or chunkier.

Related: Vodka Sauce, Alfredo Sauce, Lasagna, Italian Seasoning, Spaghetti Bolognese, Chicken Parmesan, Homemade Pizza.

Ingredients

• Whole, peeled ripe tomatoes – I love to use fresh tomatoes. You may also use canned tomatoes.
• Butter – Use whatever butter you keep on hand.
• Olive Oil – Such as extra-virgin olive oil.
• Onion – Chopped white onion.
• Garlic – Minced garlic cloves.
• Basil – Fresh basil leaves are a must.
• Salt and Pepper – We use kosher salt and fresh ground black peppercorns.

I like this sauce on pretty much any noodle shape and even gnocchi topped with some Parmesan cheese. You can even learn to make fresh pasta at home.

How to Make Pomodoro Sauce

In a large saucepan or medium to large pot, saute the chopped onions and minced garlic in the butter and olive oil over medium heat for 3-4 minutes. Season with a little salt and pepper. The garlic should be super fragrant and the onion will be softened and beginning to brown.

Transfer this mixture to a blender and add the cans of tomatoes (the entire contents including the juices). Add the basil leaves too. Blend until smooth.

Transfer the sauce back into your saucepan and simmer at medium-low heat for another 20 minutes. This will thicken the sauce as well as deepen the flavor. Taste and add more salt and pepper as needed.

Serve over cooked noodles and top with Parmesan cheese.

This will make around 5 cups of sauce, so at our house I can usually use this recipe for two meals, saving the second batch in an airtight container in the refrigerator for at least 5 days.

Tips & Additions

• As with any recipe with so few ingredients, the quality of those ingredients matter. If possible, use San Marzano tomatoes.
• Feel free to add more herbs beyond basil if you like, including parsley, thyme or even cilantro.
• I like to add a little red pepper flakes or cayenne to this sauce for heat.
• If you want to use fresh (not canned) tomatoes, you can! Learn how to prepare and peel them in this tomato and orange sauce recipe.
• If you’re looking to add protein, you can add cooked Italian sausage or ground beef to your sauce.

What to serve Pomodoro Sauce with:

I love to serve pasta with a meat and/or vegetable side dish or salad. Here are a few favorites.

These summer pasta recipes are packed with peak-season produce like tomatoes, basil, and zucchini. Try one for a fresh, easy weeknight dinner!

I’ve written a LOT of summer pasta recipes over the years. The reason is simple: anytime I come home from the farmers market with a pile of the season’s best produce and no plan for how to use it, a pasta dish feels like the perfect solution.

This delicious Italian carb can pair with any vegetable, and it cooks in a matter of minutes. So if I want to get a veggie-packed summer dinner on the table quickly, pasta always does the trick.

I’m sharing 20 of my best summer pasta recipes below. If you could use some new ideas for your weeknight rotation, or if you’re looking for ways to make the most of summer produce, check them out. They’re all super simple and fresh—just what I enjoy at this time of year. I think you’ll love them too!

Green-on-Green Summer Pasta Recipes

Zucchini Pasta

Got too much zucchini on your hands? This zesty summer pasta will help you use it up! 2 full pounds of grated squash cook down into a lightly silky sauce for the pasta.

Pesto Gnocchi

Basil pesto and bursty cherry tomatoes pack this 20-minute dinner with fresh summer flavor.

Pesto Pasta

I can’t get enough basil pesto in the summertime. When I’m not making the gnocchi above, I toss it with spaghetti, bucatini, or linguine for a quick, elegant summer pasta!

Bright & Zesty Pastas

Lemon Pasta

This bright, creamy pasta comes together in 20 minutes with 6 basic ingredients! Pair it with lemon green beans or a green salad for a fresh summer meal.

Spaghetti Aglio e Olio

I add lemon juice, lemon zest, and a full bunch of kale to this brighter, fresher take on Italian spaghetti aglio e olio.

Linguine with Tomatoes and Lemon

This recipe only calls for a few basic ingredients, but each one is a heavy hitter. Burrata adds creamy richness, roasted tomatoes add savory flavor, and finely chopped roasted lemons sneak in bursts of brightness. It’s a super simple, yet impressive, summer meal.

Artichoke Pasta

My 5-ingredient lemon butter sauce is the secret to this pasta’s rich, zesty flavor. It’s fantastic with roasted baby artichokes, but if you can’t find them, feel free to substitute another vegetable. Blanched green beans, broccolini, or even canned artichokes would be great.

Fresh Vegetable Pastas

Pasta Primavera

This colorful summer meal is essentially half veggie, half pasta! All the veggies cook together in a single skillet, so it’s super simple to toss together.

Cherry Tomato Bucatini Pasta

When I buy too many cherry tomatoes at the farmers market (aka every single week), I make this easy summer pasta to use them up. Half the tomatoes cook down into a sweet and tangy sauce, while the rest stay intact, adding juicy, bursty texture.

Roasted Vegetable Pasta

This easy pasta is one of my favorite ways to use up a variety of summer veggies. Just roast all the veggies until they’re tender and caramelized, then toss them with pasta, feta, and a quick lemon vinaigrette. Tip: Not feeling feta? Parmesan cheese would be great here too.

Creamy Summer Pasta Dishes

Roasted Red Pepper Pasta

Tired of regular old marinara sauce? This creamy roasted red pepper and sun-dried tomato sauce is an easy, delicious summer swap!

Creamy Corn Pasta

Hands down one of my favorite summer pasta recipes! With a creamy blended corn sauce and more corn kernels for crunch, it’s a sweet corn celebration.

Creamy Pasta Pomodoro

No heavy cream here! Blended cashews give this creamy plant-based tomato sauce its comforting texture.

Summer Pasta Salad Recipes

Easy Pasta Salad

With over 500 5-star reviews, this herb-packed pasta salad is one of our most popular summer pasta recipes!

Pesto Pasta Salad

Like any pasta salad, this recipe is a great cookout side dish. But I love it for dinner too. On a hot summer night, this cool, refreshing pasta hits the spot.

Italian Pasta Salad

My homemade Italian dressing, olives, and pepperoncini pack this pasta salad with bold, zesty flavor.

Orzo Salad

If you love a classic Greek salad, you’ll love this orzo salad too. It stars tangy feta, olives, cucumbers, tomatoes, fresh mint, and my easy Greek salad dressing.

Caprese Pasta Salad

This quick and easy pasta salad is practically summer in a bowl! It takes the key ingredients from a classic Caprese salad and transforms them into a packable picnic side dish.

Tortellini Salad

If you’ve never made a tortellini pasta salad, you’re missing out! The chewy, cheesy tortellini make it super filling and fun to eat.

BLT Pasta Salad

All the flavors of your favorite summer sandwich, now in pasta salad form! Instead of using actual bacon, I sub smoky tempeh bacon to make this recipe meat-free.