Note: If you're short on time, this recipe can be adapted for the stovetop, though the steak may not be as tender. Simply prepare and cook the steak, sauce, and pasta separately, then combine them all.

Preheat the oven to 400°F (200°C). Place the peeled garlic and peeled shallot cloves in the center of a small piece of aluminum foil. Drizzle with oil and season with salt and pepper. Tightly wrap the foil around the cloves and place it on a baking sheet. Bake for 20-25 minutes, until softened.

In a blender, combine the roasted garlic, shallot, tomatoes, chili powder, smoked paprika, cayenne, onion powder, and some salt and pepper. Blend until smooth.

Add the steak and sauce to the slow cooker. Stir to combine and cook on high for 4-5 hours or on low for 5-6 hours.

Once the steak is cooked, cook the pasta according to the package instructions, but only for half the suggested time.

Add the half-cooked pasta, Greek yogurt, goat cheese, milk, and crushed red pepper to the slow cooker. Stir to combine. Cover and cook for an additional 20-25 minutes, until the pasta is fully cooked. Serve.

Meal Prep Tip: Extras can be stored in individual containers in the freezer for several months.