Description
This Crockpot Million Dollar Pasta is a rich and creamy slow cooker recipe that combines ground beef, pasta, cream cheese, and mozzarella for a comforting and flavorful family dinner. Perfect for busy nights or make-ahead meals, it’s easy to prepare and packed with cheesy goodness.
Ingredients
Units
Scale
Meat and Vegetables
- 2 pounds lean ground beef
- 1 cup diced onion (about half a large onion)
- salt to taste
- ground black pepper to taste
Cheese and Dairy
- 8 ounces softened cream cheese
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Other Ingredients
- 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
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 any grease and add 1 cup diced onion. Cook for 1-2 minutes, then season with salt and black pepper to taste. 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.
- Layer in slow cooker: Lightly spray the insert of a 6 to 8 quart slow cooker with nonstick cooking spray. Spread half of one 24-ounce jar of pasta sauce on the bottom. Layer half of the uncooked 16 ounces cavatappi pasta on top, then pour the remaining half of the jar of pasta sauce over the pasta. Pour half of the 24 ounces water over the sauce, then spread half of the ground beef mixture on top.
- Add cream cheese mixture: Spoon dollops of the prepared cream cheese mixture over the ground beef until all is used. Add the remaining half of the uncooked pasta and the remaining half of the ground beef mixture.
- Add final layers: Pour the second 24-ounce jar of pasta sauce over the beef mixture, followed by the remaining half of the water. Do not stir the layers.
- Cook: Cover and cook on LOW for 3 hours, or until the pasta is tender and cooked through.
- Finish with cheese: Stir the pasta gently to combine. Evenly top with 2 cups shredded mozzarella. Replace the lid and cook for an additional 5-10 minutes until the cheese is fully melted.
Notes
- Make Ahead: Assemble all ingredients in the slow cooker the night before and refrigerate for up to 12 hours. Start cooking and check pasta doneness around 2 hours, adjusting as needed.
- Storage: Store leftovers in an airtight container in the refrigerator up to 5 days. Reheat in microwave in 30-second increments until hot.
- Freezing: Freeze cooked pasta (without mozzarella) in freezer-safe containers up to 3 months. Thaw overnight and reheat gently on stovetop, then add mozzarella and melt before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
