Slow Cooker Million Dollar Pasta Recipe
Slow Cooker Million Dollar Pasta is a rich, cozy, and indulgent dish featuring savory beef and tomato sauce infused into tender cavatappi pasta, topped with a creamy, cheesy mixture that melts into a velvety, slightly tangy finish. It combines the comforting qualities of baked ziti and lasagna with the ease and softness of slow cooking.
- Prep Time: 20 mins
- Cook Time: 1 hr 55 mins
- Total Time: 2 hrs 15 mins
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Beef Mixture
- 2 pounds 85/15 lean ground beef
- 2 teaspoons dried Italian seasoning
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 3 3/4 teaspoons kosher salt, divided
Sauce and Pasta
- 2 (24 ounce) jars spaghetti sauce
- 1 pound uncooked cavatappi pasta
- 1 cup tap water
Cheese Mixture
- 4 ounces cream cheese, at room temperature
- 1/2 cup whole milk ricotta cheese
- 1/4 cup sour cream
- 1 ounce Parmesan cheese, grated
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
- 1 teaspoon garlic powder
Topping
- 6 ounce part-skim low-moisture mozzarella cheese, shredded
- Crushed red pepper (optional)
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until well browned, about 6 minutes. Stir in the dried Italian seasoning, freshly ground black pepper, onion powder, and 3 teaspoons of kosher salt until evenly combined. Remove skillet from heat.
- Combine in Slow Cooker: Transfer the beef mixture to a 6-quart slow cooker. Add the spaghetti sauce, uncooked cavatappi pasta, and 1 cup of tap water. Stir thoroughly until everything is well mixed and the pasta is fully submerged in the liquid.
- Cook Pasta: Cover the slow cooker and cook on Low heat setting until the pasta is mostly al dente, approximately 1 hour and 30 minutes.
- Prepare Cheese Mixture: While pasta cooks, in a medium bowl, combine cream cheese, ricotta cheese, sour cream, grated Parmesan cheese, chopped parsley, garlic powder, and the remaining 3/4 teaspoon of kosher salt. Mix until smooth and well blended.
- Add Cheese Topping: Dollop and evenly spread the prepared cheese mixture over the cooked pasta in the slow cooker. Then, sprinkle the shredded mozzarella cheese evenly on top.
- Finish Cooking: Cover again and continue cooking on Low until the pasta is tender and the cheese topping has melted completely, about 25 minutes more.
- Garnish and Serve: Garnish the finished pasta with additional fresh parsley and crushed red pepper flakes if desired. Serve warm for a comforting meal.
Notes
- Ensure the pasta is fully covered by the sauce and water mixture to cook evenly in the slow cooker.
- Use part-skim mozzarella to balance creaminess and fat content.
- Crushed red pepper is optional and can be adjusted based on heat preference.
- Cooking time may vary slightly depending on slow cooker model.
- Allow the pasta to rest for a few minutes before serving to thicken the sauce.
