Crock Pot Million Dollar Pasta

Crock Pot Million Dollar Pasta–an easy crockpot dinner made with ground beef, cavatappi pasta, spaghetti sauce and a creamy layer of cream cheese, sour cream and ricotta.

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Crock Pot Million Dollar Pasta

This million dollar pasta is a fun crockpot meal! One of my favorite things about this recipe is that you don’t even have to cook the pasta first. There’s also a creamy “million dollar” layer hiding right in the middle that makes the whole thing extra rich. I used cavatappi, but you can totally swap it out for penne. In addition, make sure you use a spaghetti sauce you really love because it flavors the entire meal. And if you want to take the flavor up another notch, try swapping the ground beef for Italian sausage. It would be crazy good! Enjoy! (recipe adapted from the Country Cook)

Ingredients/Substitution Ideas

• Lean ground beef–Italian sausage
• Dry ranch dressing mix–I use Hidden Valley brand
• Cream cheese
• Sour cream
• Ricotta cheese–cottage cheese works great too
• Garlic powder
• Dried parsley–or Italian seasoning
• Spaghetti sauce
• Cavatappi pasta–or penne
• Mozzarella cheese–or an Italian cheese blend
• Water–or broth

Steps

Heat a pan over medium high heat. Add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the ranch dressing mix. Set aside.
In a mixing bowl whisk together softened cream cheese, sour cream, ricotta, garlic powder and parsley.

Layer ingredients in the bottom of your slow cooker as follows: Half of spaghetti sauce, Half of pasta, 4 oz water, Half of ground beef, All of the cream cheese mixture (drop in dollops evenly over the top), Half of pasta, Half of spaghetti sauce, 4 oz water, Half of ground beef.

Cover and cook on low. Check at 2 hours if the pasta is done. Each slow cooker cooks differently so you may need more time and you may need less. Pasta will become too soft and mushy if cooked too long, so keep an eye on it.

Sprinkle the mozzarella on top and cover the pot for 5 more minutes to let it melt.

Serve and enjoy.

Notes/Tips

• Watch the pasta closely: Slow cookers vary quite a bit, especially when cooking pasta. Start checking it before the 2-hour mark if your slow cooker tends to run hot. You want the pasta tender but still holding its shape. Once the pasta is done, you’ll want to serve this fairly soon. Pasta can continue absorbing liquid and become too soft if it sits in the hot slow cooker for a long time.
• Soften the cream cheese: Softened cream cheese will whisk together much more easily with the sour cream and ricotta. I just stick mine in the microwave on 50% power for 15-20 seconds.
• Choose a sauce you love: Since spaghetti sauce provides a lot of the flavor in this recipe, use a brand and variety that you already know you like. I always like the Mezzetta brand.
• What to serve with it: Garlic bread and green salad would be perfect.
• Leftovers: Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze individual portions in airtight containers for up to about 2–3 months.
• Tools:
  • I used my 6 quart Crockpot*
  • Wooden saute paddle*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*
  • Little whisk*
  • Digital scale*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.