Go Back

Slow Cooker Million Dollar Pasta

Layers of ground beef, three-cheese cream mixture, and bowtie pasta slow cook in marinara sauce for a rich, hands-off dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs lean ground beef browned and drained
  • 16 oz bowtie pasta uncooked
  • 8 oz cream cheese softened
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 2 tsp Italian seasoning
  • 1 ½ tsp garlic powder
  • 48 oz marinara sauce two 24-oz jars
  • 24 oz water measured using empty sauce jar
  • 2 ½ cups shredded mozzarella cheese
  • Salt and black pepper to taste

Equipment

  • 6-quart Slow Cooker
  • large skillet
  • medium mixing bowl
  • colander

Method
 

  1. Heat a large skillet over medium-high heat. Add ground beef, breaking into small crumbles as it cooks. Season generously with salt and pepper. Cook for 8-10 minutes until no pink remains. Transfer to colander and drain completely. Set aside.
  2. In a medium bowl, combine softened cream cheese, ricotta cheese, sour cream, Italian seasoning, and garlic powder. Mix until completely smooth and well combined. Set aside.
  3. Spray slow cooker insert with cooking spray. Pour half of one jar of marinara sauce into bottom and spread evenly. Add half of the uncooked bowtie pasta in an even layer. Pour remaining sauce from first jar over pasta. Measure 12 oz water using empty sauce jar and pour over pasta layer.
  4. Scatter half of the cooked ground beef evenly over the pasta and sauce. Drop spoonfuls of the entire cream cheese mixture over the beef layer and spread as evenly as possible without disturbing layers beneath.
  5. Add remaining uncooked pasta in an even layer over cream cheese mixture. Pour entire second jar of marinara over pasta and spread gently. Measure another 12 oz water using empty jar and pour over everything. Top with remaining ground beef, spreading evenly.
  6. Cover and cook on LOW for 2.5 to 3 hours. Check at 2.5 hours by testing a piece of pasta from the top layer - it should be tender but still have slight firmness. If not done, continue cooking and check every 15 minutes.
  7. Once pasta is cooked, sprinkle shredded mozzarella cheese evenly over entire top surface. Replace lid and cook for 20 minutes until cheese melts completely and becomes bubbly.
  8. Turn off slow cooker and let pasta rest for 5 minutes. Use a large serving spoon to scoop deep through all layers, ensuring each portion includes pasta, beef, cream cheese layer, and melted mozzarella topping.

Notes

Storage: Portion leftovers into airtight containers and refrigerate for up to 4 days. Tastes even better the next day as flavors meld. Reheating: Microwave individual portions on medium power for 2-3 minutes, stirring halfway. For larger portions, reheat in covered baking dish at 325°F for 20-25 minutes. Add splash of water or marinara if dry. Freezing: Cool completely, portion into freezer-safe containers, freeze up to 2 months. Thaw overnight in refrigerator before reheating. Cream cheese mixture may separate slightly but will come back together when stirred during reheating. Variations: Replace half or all beef with Italian sausage. Make vegetarian with mushrooms, spinach, and zucchini. Use penne or rigatoni instead of bowtie. Add red pepper flakes for heat. Make-Ahead: Layer everything in slow cooker insert the night before, refrigerate. Add 30 minutes to cook time when starting from cold. Tips: Use 90/10 or 93/7 lean beef. Cream cheese must be softened. Do not precook pasta. Spray slow cooker well to prevent sticking. Every slow cooker runs differently - start checking at 2.5 hours.