Description
This slow cooker Million Dollar Pasta recipe is a rich and creamy dish loaded with ground beef, cheese, and Italian flavors. Perfect for busy weeknights or meal prep, it’s an easy make-ahead meal that cooks low and slow in your crockpot for tender pasta and a luscious cheesy sauce.
Ingredients
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
Dairy and Cheese
- 8 ounces softened cream cheese
- ½ cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Flavorings and Sauces
- 2 teaspoons minced garlic (about 2 cloves)
- 1 ½ teaspoons Italian seasoning
- 2 (24-ounce) jars pasta sauce (48 ounces total)
- 1 (24-ounce) jar water
Pasta
- 16 ounces uncooked cavatappi pasta
Instructions
- Cook the Meat: Brown 2 pounds of lean ground beef in a large skillet over medium heat for 8-10 minutes until fully cooked. Drain excess grease and add 1 cup diced onion. Cook for 1-2 minutes, then season with salt and ground black pepper. Remove from heat.
- Mix 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 until smooth.
- Layer the Ingredients: Lightly spray a 6 to 8-quart slow cooker insert with nonstick cooking spray. Spread half of one 24-ounce jar of pasta sauce evenly on the bottom. Layer half of the uncooked 16 ounces cavatappi pasta on top, then add the remaining half of that jar of pasta sauce. Pour half of the 24-ounce jar of water over the pasta sauce, then add half of the cooked ground beef mixture on top.
- Add Cheese and Remaining Layers: Dollop spoonfuls of the cheese mixture over the ground beef, then add the remaining half of the pasta, followed by the remaining half of the ground beef mixture. Top with the second jar of pasta sauce, then pour the rest of the water on top. Do not stir.
- Cook the Pasta: Cover the slow cooker and cook on LOW for 3 hours until the pasta is tender and cooked through.
- Finish with Mozzarella: Stir the pasta gently to combine everything. Sprinkle 2 cups shredded mozzarella evenly over the top. Cover and cook for another 5-10 minutes until the cheese melts completely.
Notes
- Make Ahead: Assemble ingredients in the crockpot the night before cooking. Cover and refrigerate for up to 12 hours. Check pasta doneness at 2 hours to avoid overcooking as pasta absorbs liquid.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in short intervals in the microwave until hot and steaming.
- Freezing: Freeze cooked pasta without shredded mozzarella for up to 3 months in a freezer-safe container. Thaw overnight; warm gently on stovetop, then add mozzarella and cover to melt before serving.
