Description
This Crockpot Million Dollar Pasta is a rich, creamy, and flavorful slow cooker recipe perfect for a family dinner or make-ahead meal. Featuring layers of ground beef, cheeses, pasta, and savory sauce, it’s easy to prepare and ideal for busy nights when you want comfort food without fuss.
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 and onion: In a large skillet over medium heat, cook 2 pounds lean ground beef until fully browned, about 8-10 minutes. Drain excess grease. Add 1 cup diced onion and cook for 1-2 minutes. Season with salt and ground black pepper to taste, then 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. Mix well until smooth.
- Layer ingredients in slow cooker: Lightly spray a 6 to 8 quart slow cooker with nonstick spray. Pour half of one 24-ounce jar of pasta sauce onto the bottom. Layer half of the uncooked 16 ounces cavatappi pasta evenly over the sauce. Pour remaining half of the jar of pasta sauce on top, followed by half of the 24-ounce jar of water, then half of the cooked ground beef mixture.
- Add cheese and remaining layers: Spoon dollops of the cheese mixture evenly over the ground beef. Add the remaining half of uncooked pasta and top with the remaining half of the ground beef mixture. Pour the second 24-ounce jar of pasta sauce over the top, then the remaining half of the 24-ounce jar of water. Do not stir.
- Cook the pasta: Cover and cook on LOW for 3 hours, or until pasta is tender and cooked to preference.
- Finish with mozzarella: Stir the cooked pasta gently to combine layers. Sprinkle 2 cups shredded mozzarella cheese evenly on top. Cover and cook for an additional 5-10 minutes or until the cheese is completely melted.
Notes
- Make Ahead: Assemble all ingredients in the slow cooker the night before cooking. Cover and refrigerate for up to 12 hours before cooking to avoid over-absorption of water by the pasta. Check doneness around the 2-hour mark when cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in short 30-second microwave increments until hot.
- Freezing: Freeze cooked pasta without the mozzarella cheese in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a pot over medium-low heat while stirring frequently. Once hot, add mozzarella cheese, cover, and let melt for 5-10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 730 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
