Crockpot Million Dollar Pasta
This delicious Crockpot Million Dollar Pasta combines pasta, creamy cheeses, savory ground beef, and rich pasta sauce for a hearty family meal.
Ingredients
Main Ingredients
- 2 pounds lean ground beef Use lean ground beef for a healthier option.
- 1 cup diced onion About half a large onion.
- Salt to taste Salt
- Ground black pepper to taste Ground black pepper
- 8 ounces softened cream cheese
- ½ cup sour cream
- 1 cup ricotta cheese
- 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
- 16 ounces uncooked cavatappi pasta
- 2 cups shredded mozzarella
Instructions
Preparation
- Cook the 2 pounds of lean ground beef in a large skillet over medium heat until fully browned, about 8-10 minutes. Drain off any grease.
- Add 1 cup diced onion to the skillet and cook for 1-2 minutes. Season with salt and ground black pepper to taste, then remove from heat.
- 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.
Layering
- Lightly spray the insert of a 6 to 8-quart slow cooker with nonstick cooking spray. Add half of one of the 2 (24-ounce) jars of pasta sauce to the bottom.
- Layer half of the 16 ounces of uncooked cavatappi pasta on top of the pasta sauce, followed by the remaining half of the jar of sauce.
- Pour half of the 1 (24-ounce) jar of water over this.
- Next, add half of the ground beef mixture on top. Spoon dollops of the cream cheese mixture over the ground beef until fully used.
- Add the remaining half of the uncooked pasta and the rest of the ground beef mixture on top.
- Finish with the second jar of pasta sauce and the rest of the water. Do not stir.
Cooking
- Cover and cook on LOW for 2-3 hours, or until the pasta is cooked to your liking.
- Stir the pasta together and evenly top with 2 cups of shredded mozzarella.
- Replace the lid and cook for an additional 5-10 minutes until the cheese is fully melted.
Notes
Serve straight from the crockpot. Garnish with fresh parsley or additional Italian seasoning, and pair it with a side salad or garlic bread. To store, keep leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.