Description
This creamy, cheesy, and savory slow cooker pasta is the perfect hands-off meal. With layers of rich marinara, ground beef, and a decadent cream cheese mixture, it delivers restaurant-quality flavors with minimal effort.
Ingredients
For the Pasta
- 12 oz rigatoni, penne, or ziti (slightly undercooked)
- 1 lb ground beef (or Italian sausage)
- 1 (24 oz) jar marinara sauce
- 2 tbsp tomato paste (optional, for richer flavor)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Creamy Filling
- 8 oz cream cheese, softened
- 1 cup ricotta cheese (or cottage cheese)
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
For Topping
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil or parsley (for garnish)
Instructions
1. Brown the Meat
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In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
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Stir in marinara sauce, tomato paste, garlic, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
2. Prepare the Cream Cheese Mixture
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In a bowl, mix together cream cheese, ricotta, sour cream, and Parmesan until smooth.
3. Layer in the Slow Cooker
Grease the slow cooker, then layer in this order:
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Half of the cooked pasta
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Half of the meat sauce
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Dollops of the cream cheese mixture
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Repeat layers, then top with shredded mozzarella.
4. Cook on Low
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Cover and cook on LOW for 3-4 hours until the cheese is melted and bubbly.
5. Stir and Serve
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Gently mix everything together before serving, or leave it layered for a lasagna-like texture.
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Garnish with fresh basil or parsley.
Notes
- Don’t Overcook Pasta: Slightly undercook before adding to prevent mushiness.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that affect melting.
- Add Veggies: Bell peppers, spinach, or zucchini can be mixed in for extra nutrients.
Nutrition
- Calories: ~480 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg