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Slow Cooker Million Dollar Pasta

A rich, layered slow cooker pasta with seasoned meat sauce, a velvety cream cheese and sour cream layer, and a bubbly mozzarella and Parmesan topping, built entirely in the crockpot.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 7 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or Italian sausage Italian sausage adds more flavor complexity
  • 1 jar marinara or pasta sauce 24 oz jar
  • 1 box rotini, penne, or bowtie pasta 16 oz; par-cooked to half the package time
  • 8 oz cream cheese softened to room temperature
  • 0.25 cup sour cream or Greek yogurt full-fat preferred
  • 1 cup cottage cheese or ricotta cottage cheese adds protein with less fat
  • 1 tsp Italian seasoning
  • 2 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • large skillet
  • medium mixing bowl
  • Large pot for par-cooking pasta

Method
 

  1. Brown the ground beef or sausage in a skillet over medium-high heat until no pink remains. Drain excess grease thoroughly. Stir in the marinara sauce and simmer for 1 to 2 minutes.
  2. Cook the pasta in boiling salted water for exactly half the package's recommended time. The pasta should be very firm and chalky in the center. Drain and toss with a small drizzle of olive oil to prevent clumping.
  3. In a medium bowl, combine the softened cream cheese, sour cream, cottage cheese, and Italian seasoning. Stir until smooth and fully incorporated with no lumps.
  4. Spread a thin layer of meat sauce across the bottom of the slow cooker insert.
  5. Add half of the par-cooked pasta in an even layer. Spread the entire cream cheese mixture over the pasta, working it to the edges.
  6. Add the remaining pasta over the cream layer. Pour the remaining meat sauce over the top and spread to cover all the pasta.
  7. Cover and cook on Low only for 3 to 4 hours. Do not use the High setting as it causes the dairy layer to break and become grainy.
  8. About 20 minutes before serving, sprinkle the mozzarella and Parmesan evenly over the top. Replace the lid and continue cooking until the cheese is fully melted and bubbly at the edges.
  9. Serve directly from the slow cooker, garnished with fresh parsley. Use a wide spatula to serve through all layers for each portion.

Notes

Storage: Store in an airtight container for up to 4 days. Flavor and texture improve overnight as the cream layer absorbs further into the pasta. Reheat individual portions in the microwave covered at medium power, or larger portions covered with foil at 325°F for 20 minutes. Does not freeze well due to the dairy layer. Substitutions: Ground turkey or Italian turkey sausage for a lighter version. Stir fresh baby spinach into the meat sauce before layering for added nutrition. Pro tip: Always soften cream cheese fully before mixing the cream layer and always cook on Low only to prevent the dairy from breaking.