Description
This easy slow cooker million dollar pasta recipe is rich, creamy, and packed with flavor. It's a perfect family dinner or make-ahead meal for busy nights, combining ground beef, creamy cheeses, Italian seasoning, and pasta into a delicious one-pot meal.
Ingredients
Units
Scale
Meat & Vegetables
- 2 pounds lean ground beef
- 1 cup diced onion (about half a large onion)
- salt to taste
- ground black pepper to taste
- 2 teaspoons minced garlic (about 2 cloves)
Dairy
- 8 ounces softened cream cheese
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Pantry
- 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
Instructions
- Brown the 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 to the skillet. Cook for 1-2 minutes, then season with salt and ground black pepper to taste and remove from heat.
- Prepare the 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. Mix until smooth and well blended.
- Layer in the slow cooker: Lightly spray the insert of a 6 to 8 quart slow cooker with nonstick cooking spray. Pour half of one 24-ounce jar of pasta sauce to the bottom of the slow cooker. Layer half of the 16 ounces uncooked cavatappi pasta on top of the sauce, then add the remaining half of the jar of pasta sauce. Pour half of the 24-ounce jar of water over the top, followed by half of the ground beef and onion mixture.
- Add cheese and layers: Spoon dollops of the cream cheese mixture on top of the ground beef evenly. Then add the remaining half of the uncooked pasta and the rest of the ground beef mixture. Pour the second 24-ounce jar of pasta sauce on top, followed by the remaining half of the water. Do not stir.
- Cook the pasta: Cover the slow cooker and cook on LOW for 3 hours, or until the pasta is cooked to your preference (check for doneness at 2 hours if needed).
- Add mozzarella and melt: Stir the pasta gently to combine all layers. Sprinkle 2 cups shredded mozzarella evenly over the top. Replace the lid and cook for an additional 10 minutes until the cheese is melted and bubbly.
Notes
- Make Ahead: Assemble all ingredients in the crockpot the night before cooking. Cover and refrigerate up to 12 hours. The pasta may absorb water, so check for doneness around 2 hours when cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second increments in the microwave until steaming hot.
- Freezing: Freeze cooked pasta (without mozzarella) in a freezer-safe container for up to 3 months. Thaw overnight and reheat gently in a pot over medium-low heat, stirring frequently. Add mozzarella on top and cover until melted before serving.
- Slow Cooker Size: Use a 6 to 8 quart slow cooker for best results to allow room for layering and even cooking.
- Seasoning Adjustments: Adjust salt, pepper, and Italian seasoning to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
