Crockpot Million Dollar Pasta
This easy slow cooker million dollar pasta recipe is rich, creamy, and packed flavor. A perfect family dinner or make-ahead meal for busy nights.
Servings: 8 servings
Equipment
- 1 6-8 quart slow cooker
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
- 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 of water
- 16 ounces uncooked cavatappi pasta
- 2 cups shredded mozzarella
Instructions
- 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 it from the heat.
- Combine 8 ounces softened cream cheese, ½ cup sour cream, 1 cup ricotta cheese, 2 teaspoons minced garlic, and 1 ½ teaspoons Italian seasoning in a medium bowl.
- Lightly spray the insert to a 6 to 8 quart slow cooker with nonstick cooking spray before adding half of one of the 2 (24-ounce) jars pasta sauce to the bottom of it. Layer half of the 16 ounces 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 the top of the pasta sauce, followed by half of the ground beef mixture.
- Spoon dollops of the cream cheese mixture on top of the ground beef until all of it has been used up before adding the remaining half of the uncooked pasta and the remaining half of the ground beef mixture on top. Add the second jar of pasta sauce on top of the ground beef, followed by the remaining half of the water. Do not stir.
- Cover and cook on LOW for 2-3 hours, or until the pasta is cooked to your preference.
- Stir the pasta together before topping it evenly 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: To prepare this in advance, assemble all the ingredients in the crockpot the night before cooking. Cover and store in the refrigerator, but I wouldn't recommend letting it sit for longer than about 12 hours before cooking it. The pasta will begin to absorb the water, so I recommend testing the pasta for doneness around the 2-hour mark.
In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30-second increments in the microwave until fully heated through and steaming.
In the Freezer: You can freeze the cooked crockpot million dollar pasta (don't add the mozzarella cheese before freezing!) in a freezer or freezer-safe airtight container for up to 3 months. Thaw overnight before warming in a large pot over medium-low heat, stirring frequently. Turn off the heat and top with the mozzarella cheese, cover for 5-10 minutes until the cheese is melted and serve.
Nutrition
Calories: 682kcal | Carbohydrates: 58g | Protein: 46g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 1185mg | Potassium: 1170mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1541IU | Vitamin C: 14mg | Calcium: 308mg | Iron: 6mg
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