Description
Crock Pot Million Dollar Pasta is a creamy, cheesy, and hearty dish made with layers of pasta, ground beef, cream cheese, and melty mozzarella. This easy slow cooker recipe is perfect for busy weeknights or feeding a crowd!
Ingredients
Units
Scale
Serves 6-8
- For the meat sauce:
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (24 oz / 680 g) jar of marinara sauce
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- For the cheese mixture:
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) ricotta cheese or cottage cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- For the pasta:
- 12 oz (340 g) penne or rigatoni pasta, cooked al dente
- 1 cup (100 g) shredded mozzarella cheese (for topping)
Instructions
- Prepare the meat sauce:
- In a large skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened. Drain excess grease.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 5 minutes.
- Make the cheese mixture:
- In a mixing bowl, combine the cream cheese, ricotta cheese, shredded mozzarella, and Parmesan cheese. Mix until smooth and well combined.
- Assemble in the slow cooker:
- Spray the inside of your slow cooker with non-stick cooking spray.
- Spread a layer of the meat sauce on the bottom of the slow cooker.
- Add half of the cooked pasta on top of the sauce.
- Spoon half of the cheese mixture over the pasta and spread it gently.
- Repeat the layers (meat sauce, pasta, cheese mixture), ending with a layer of meat sauce on top.
- Cook:
- Cover the slow cooker and cook on low for 3-4 hours or on high for 1.5-2 hours.
- Add the final cheese layer:
- In the last 15 minutes of cooking, sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. Cover and let the cheese melt.
- Serve:
- Serve warm, garnished with fresh parsley if desired.
Notes
- For a spicier version, use Italian sausage instead of ground beef and add a pinch of red pepper flakes.
- Make sure the pasta is cooked al dente before layering, as it will continue to cook in the slow cooker.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.