Slow Cooker Recipes

CROCK POT MILLION DOLLAR PASTA

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If there is one thing that I can eat over and over and don’t tire of it, it’s pasta. My son and I love it (especially the million dollar Crooke Pot recipe that I shared today!) My husband, not much. Wondering who doesn’t like noodles? So what happened is I finished my production massively (because hey – everyone else in the house still loves it!), And a lot left in the end.

Do I need to cook noodles first?
No! You don’t have to cook spaghetti first woohoo! Tasty, creamy and delicious sauce with soft pasta and sticky cheese. The value of weight in gold for me, pasta is an ideal residue. So I do not mind how much I left. All this recipe is made in one bowl (yes, this reduces dirty dishes!), But it also makes traditional pasta and sauce meals more special.

What you need:
Ground beef
Cream cheese
Sour cream
Qiantai Whey
garlic
parsley
Sauce spaghetti
water,
Kavatapi, pasta or pasta noodles
Mozzarella Cheese

How to make instant noodles in millions of dollars:
Ground beef (flavored with salt and pepper) Drain excess grease and set aside. In a medium bowl, mix cream cheese, sour cream, ricotta butter, minced garlic and parsley.
At the bottom of a slow cooker 6 or greater, add half a box of pasta sauce. Place half of the cavattabi pasta evenly on the sauce. Pour the remaining bottle of spaghetti sauce onto the noodles. Pour half of the water.
Then put half of the minced meat mixture cooked on top.
Spread the full cream cheese mixture evenly over the layer of beef. Do not tip.
Lay the rest of the cavattabi pasta evenly on top of the creamy cheese layer.

The remaining jar of spaghetti sauce is on top. Pour the other half of the water into the pasta sauce. Finally, put the cooked beef on top. Cover and cook for 3-4 hours. After cooking, gently stir the mixture. Then add 2 cups of chopped mozzarella. Cover it for 15-20 minutes (until the cheese melts.)

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CROCK POT MILLION DOLLAR PASTA


  • Author: admin
  • Prep Time: 25 minute
  • Cook Time: 4 hours
  • Total Time: 3 hours 25 minutes

Description

If there is one thing that I can eat over and over and don’t tire of it, it’s pasta. My son and I love it (especially the million dollar Crooke Pot recipe that I shared today!) My husband, not much. Wondering who doesn’t like noodles? So what happened is I finished my production massively (because hey – everyone else in the house still loves it!), And a lot left in the end.


Scale

Ingredients

  • 2 cups shredded mozzarella cheese
  • 2 lbs ground beef
  • 1 (16 oz) box cavatappi pasta
  • 1/2 cup sour cream
  • 1 cup ricotta cheese
  • 1 tsp minced garlic
  • 2 (24 oz) jars spaghetti sauce divided use
  • 1 (24 oz) jar water
  • 1 (8 oz) block cream cheese softened
  • 1 tsp dried parsley

Instructions

  • Pour another half jar of water on top of spaghetti sauce.
  • In a medium bowl, mix together cream cheese, sour cream, ricotta cheese, minced garlic and parsley.
  • Cover for an additional 15-20 minutes (until cheese is melted.)
  • Stir mixture, then layer with 2 cups shredded mozzarella cheese.
  • Brown and crumble ground beef (season with salt and pepper.) Drain excess grease and set aside.
  • Cover and cook on low for about 3-4 hours.
  • In the bottom of a 6 quart (or larger) slow cooker, add half a jar of spaghetti sauce.
  • Top with remaining jar spaghetti sauce
  • Then layer half the cooked ground beef mixture over top.
  • Pour on half a jar of water.
  • Pour remaining jar of spaghetti sauce over noodles.
  • Evenly layer the rest of the cavatappi pasta on top of the cream cheese layer.
  • Dollop the entire cream cheese mixture evenly as possible over the beef layer. Do not stir.
  • Evenly layer half the box of the cavatappi pasta on top of sauce.
  • Finally, layer the rest of the cooked ground beef on top.

Nutrition

  • Calories: 979kcal
  • Sugar: 14g
  • Sodium: 1843mg
  • Fat: 49g
  • Saturated Fat: 22g
  • Carbohydrates: 74g
  • Fiber: 5g
  • Protein: 58g
  • Cholesterol: 172mg

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