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Crock Pot Million Dollar Pasta

Crock Pot Million Dollar Pasta (Easy Slow Cooker, No-Boil)

This Crock Pot Million Dollar Pasta features tender pasta, savory ground beef, rich marinara sauce, and a creamy mixture of cream cheese, ricotta, and sour cream. An easy, cheesy slow cooker dinner made without boiling the pasta separately.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 25 minutes
Servings 4

Ingredients
  

Meat Sauce and Pasta

  • 1 pound ground beef
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 jars (24 ounces each) marinara sauce
  • 12 ounces uncooked penne pasta
  • 2 cups beef broth or water
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper

Million Dollar Cheese Layer

  • 8 ounces cream cheese softened
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley or basil chopped
  • Nonstick cooking spray

Instructions
 

  • Brown the Beef: Cook the ground beef and onion in a skillet over medium-high heat for about 8 minutes. Add garlic during the last minute, drain the fat, and season with Italian seasoning, salt, and pepper.
  • Make the Cheese Layer: Mix the softened cream cheese, ricotta, sour cream, and half the Parmesan until smooth and creamy.
  • Prep the Crock Pot: Spray a 6-quart slow cooker with nonstick cooking spray to prevent sticking.
  • Start Layering: Spread half a jar of marinara in the slow cooker. Add half the uncooked pasta, the remaining sauce from that jar, half the liquid, and half the beef.
  • Add the Creamy Layer: Spread the cheese mixture evenly over the beef. Do not stir.
  • Finish the Layers: Add the remaining pasta, second jar of marinara, remaining liquid, and remaining beef. Press the pasta down so the noodles are submerged.
  • Slow Cook: Cover and cook on LOW for 2½–3 hours or HIGH for 1½–2 hours. Check the pasta early to prevent overcooking.
  • Add the Cheese Topping: Gently stir the cooked pasta, then sprinkle mozzarella and the remaining Parmesan on top. Cover and cook for another 10–15 minutes until melted.
  • Rest and Serve: Turn off the slow cooker and let the pasta rest uncovered for 10 minutes. Garnish with fresh parsley or basil and serve warm.

Notes

 
  • Brown the ground beef before adding it to the slow cooker for better flavor.
  • Keep the pasta submerged in the sauce and cooking liquid as much as possible.
  • Check the pasta early because slow cookers vary in temperature.
  • Add the cheese topping near the end to help it melt smoothly.
  • Allow the pasta to rest for 10 minutes before serving so the sauce can thicken.
  • Refrigerate leftovers in an airtight container within two hours and consume within 3–4 days.
 

Nutrition Facts

 
  • Calories: 850 kcal
  • Total Fat: 38 g
  • Saturated Fat: 18 g
  • Cholesterol: 125 mg
  • Sodium: 1,450 mg
  • Total Carbohydrates: 78 g
  • Dietary Fiber: 6 g
  • Total Sugars: 13 g
  • Protein: 45 g
 
Important: These are rough estimates, not verified nutrition calculations. Actual values depend on the brands of marinara, cheese, beef, and broth you use.