Crock pot broccoli and beef pasta


2 cups broccoli florets or 1 package frozen broccoli, thawed
1 onion, thinly sliced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 (14-1/2 ounce) can Italian style diced tomatoes, undrained
3/4 cup beef broth
1 pound lean ground beef
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups rotini pasta, cooked
3 ounces shredded Cheddar cheese or grated Parmesan

Layer broccoli, onion, basil oregano, thyme, tomatoes and broth in the crockpot. Cover and cook on low for 2-1/2 hours. Combine beef and garlic in a large nonstick skillet. Cook over high heat for 6 to 8 minutes or until meat is no longer pink, breaking meat apart with a wooden spoon. Pour off drippings. Add beef mixture to the crockpot. Cover and cook 2 hours. Stir in tomato paste. Add pasta and cheese. Cover and cook for 30 minutes or until cheese melts and the mixture is heated through.

Serves 4.