Description
This easy slow cooker Million Dollar Pasta recipe is rich, creamy, and packed with flavor. It combines ground beef, creamy cheeses, pasta sauce, and cavatappi pasta, all cooked to perfection in a crockpot. Perfect as a comforting family dinner or a convenient make-ahead meal for busy nights.
Ingredients
Units
Scale
Main Ingredients
- 2 pounds lean ground beef
- 1 cup diced onion (about half a large onion)
- Salt to taste
- Ground black pepper to taste
- 8 ounces softened cream cheese
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 2 teaspoons minced garlic (about 2 cloves)
- 1 1/2 teaspoons Italian seasoning
- 2 (24-ounce) jars pasta sauce (48 ounces total)
- 1 (24-ounce) jar water
- 16 ounces uncooked cavatappi pasta
- 2 cups shredded mozzarella cheese
Instructions
- Cook Ground Beef: Cook 2 pounds lean ground beef in a large skillet over medium heat until fully browned, about 8-10 minutes. Drain off any grease and add 1 cup diced onion. Cook for 1-2 minutes, then season with salt and ground black pepper to taste. Remove from heat.
- Prepare Cheese Mixture: In a medium bowl, combine 8 ounces softened cream cheese, ½ cup sour cream, 1 cup ricotta cheese, 2 teaspoons minced garlic, and 1 ½ teaspoons Italian seasoning until smooth and well mixed.
- Layer Ingredients in Crockpot: Lightly spray the insert of a 6 to 8 quart slow cooker with nonstick cooking spray. Pour half of one of the 24-ounce jars of pasta sauce on the bottom. Layer half of the uncooked 16 ounces cavatappi pasta over the sauce, then add the remaining half of that jar of pasta sauce. Pour half of the 24-ounce jar of water over the top followed by half of the ground beef mixture.
- Add Cheese and Remaining Layers: Spoon dollops of the cream cheese mixture on top of the ground beef. Add the remaining half of the uncooked pasta, then the remaining half of the ground beef mixture. Pour the second 24-ounce jar of pasta sauce over the beef, then add the remaining half of the water on top. Do not stir.
- Cook Pasta: Cover the crockpot and cook on LOW for 3 hours or until the pasta is cooked to your preference.
- Finish with Cheese: Stir the pasta gently to combine all layers. Top evenly with 2 cups shredded mozzarella cheese. Replace the lid and cook for an additional 10 minutes until the cheese is fully melted.
Notes
- Make Ahead: Assemble all ingredients in the crockpot the night before. Cover and refrigerate for up to 12 hours. Start cooking and check pasta doneness around 2 hours to avoid over-softening.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second intervals in the microwave until hot.
- Freezing: Freeze cooked pasta without mozzarella cheese in a freezer-safe container for up to 3 months. Thaw overnight, warm in a large pot over medium-low heat, stirring frequently. Add mozzarella cheese at the end, cover for 5-10 minutes until melted, then serve.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 9 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
