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Crockpot million dollar pasta is rich, creamy, and straight-up dreamy. No boiling, no babysitting, just toss it all in and let your slow cooker work its magic!
All the Reasons You’ll Be Hooked
- Short Cook Time, Big Payoff: No need to wait all day, this slow cooker pasta is ready in just a few hours.
- No Boiling Required: Toss in the pasta uncooked and let the crockpot handle everything.
- Ultra-Creamy and Cheesy: A rich, velvety base makes this feel like a million bucks with every bite.
- Total Family Favorite: This crockpot million dollar pasta is kid-approved, picky-eater-friendly, and perfect for busy weeknights.
What’s in Crockpot Million Dollar Pasta?
- Use Freshly Grated Cheese: Use freshly grated mozzarella. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Protein Options: Replace ground beef with Italian sausage, ground turkey or chicken, or skip the meat and make it vegetarian.
- Cottage Cheese: Use cottage cheese instead of ricotta if you would prefer. It melts beautifully in this pasta!
- Add Some Heat: Spice things up with a dash of red pepper flakes!
- Do Not Precook Pasta: Uncooked pasta is the way to go! If you cook your pasta ahead of time, it will become soggy.
How to Make Crockpot Million Dollar Pasta
Let’s get that slow cooker going! Here’s how to make this ultra cheesy, saucy pasta that tastes like a million bucks without lifting a finger after prep. You’ll have plenty of time to whip up a salad and some garlic bread!
- Brown the Beef: Cook the ground beef in a large skillet over medium heat until fully browned, about 8-10 minutes. Drain excess grease, then add the onion to the skillet and cook for 1-2 minutes. Season with salt and ground black pepper to taste, then remove from the heat.
- Make the Million Dollar Cheese Mixture: Combine cream cheese, sour cream, ricotta, garlic, and the Italian seasoning in a medium bowl.
- Add Sauce: Lightly spray the insert to a 6 to 8 quart slow cooker with nonstick cooking spray before adding half of one of the jars of pasta sauce. Layer half of the uncooked pasta on top of the pasta sauce, then add the remaining half of the jar of sauce. Pour half a jar of water over the top of the pasta sauce.
- Layer with Beef and Cheese: Add half of the ground beef mixture, then spoon dollops of the million dollar cheese mixture on top of the ground beef.
- Finish: Add the remaining uncooked pasta and the other half of the ground beef mixture, then add the second jar of pasta sauce on top.
- Slow Cook: Top with ½ jar of water (don’t stir), then cover, and cook on LOW for 2–3 hours. Check around 2–2½ hours to avoid overcooking. Stir, then sprinkle the shredded mozzarella cheese on top of the crockpot million dollar pasta. Cook for 5–10 more minutes, or until the cheese has melted.
Alyssa’s Pro Tip
Don’t Forget the Water: It’s key to perfectly cooked pasta with a creamy, saucy finish. Skip it, and you’ll end up with dry, clumpy noodles in your million dollar pasta. Nobody wants that!
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Cook 2 pounds lean ground beef in a large skillet over medium heat until fully browned, about 8-10 minutes. Drain off any grease and add 1 cup diced onion to the skillet. Cook for 1-2 minutes, then season with salt and ground black pepper to taste and remove it from the heat.
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Combine 8 ounces softened cream cheese, ½ cup sour cream, 1 cup ricotta cheese, 2 teaspoons minced garlic, and 1 ½ teaspoons Italian seasoning in a medium bowl.
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Lightly spray the insert to a 6 to 8 quart slow cooker with nonstick cooking spray before adding half of one of the 2 (24-ounce) jars pasta sauce to the bottom of it. Layer half of the 16 ounces uncooked cavatappi pasta on top of the pasta sauce, followed by the remaining half of the jar of sauce. Pour half of the 1 (24-ounce) jar of water over the top of the pasta sauce, followed by half of the ground beef mixture.
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Spoon dollops of the cream cheese mixture on top of the ground beef until all of it has been used up before adding the remaining half of the uncooked pasta and the remaining half of the ground beef mixture on top. Add the second jar of pasta sauce on top of the ground beef, followed by the remaining half of the water. Do not stir.
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Cover and cook on LOW for 2-3 hours, or until the pasta is cooked to your preference.
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Stir the pasta together before topping it evenly with 2 cups shredded mozzarella. Replace the lid and cook for an additional 5-10 minutes until the cheese is fully melted.
In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30-second increments in the microwave until fully heated through and steaming.
In the Freezer: You can freeze the cooked crockpot million dollar pasta (don’t add the mozzarella cheese before freezing!) in a freezer or freezer-safe airtight container for up to 3 months. Thaw overnight before warming in a large pot over medium-low heat, stirring frequently. Turn off the heat and top with the mozzarella cheese, cover for 5-10 minutes until the cheese is melted and serve.
Calories: 682kcalCarbohydrates: 58gProtein: 46gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 145mgSodium: 1185mgPotassium: 1170mgFiber: 5gSugar: 10gVitamin A: 1541IUVitamin C: 14mgCalcium: 308mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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If you loved this crockpot million dollar pasta, you’ve got to check these other crockpot recipes out!
