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Million Dollar Pasta

Creamy Million Dollar Pasta That Will Steal Your Heart

This Creamy Million Dollar Pasta is a comforting dish filled with rich, cheesy layers that everyone will love.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 lb Lean Ground Beef Brown it first to remove excess fat.
  • 12 oz Bowtie Pasta Can swap with penne or rotini.
  • 2 cups Water Ensures even cooking in the slow cooker.
For the Creamy Sauce
  • 8 oz Cream Cheese Adds creaminess.
  • 1 cup Sour Cream Provides tangy flavor.
  • 15 oz Ricotta Cheese Adds mild creaminess.
  • 2 cups Shredded Mozzarella For topping.
For the Flavor
  • 24 oz Marinara Sauce Use two jars for layered flavor.
  • 2 tbsp Italian Seasoning Enhances flavor.
  • 1 tsp Garlic Powder Adds flavor quickly.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Brown the lean ground beef in a skillet over medium heat for 6-8 minutes until fully cooked. Drain excess fat and set aside.
  2. Mix softened cream cheese, sour cream, ricotta cheese, Italian seasoning, and garlic powder in a bowl until smooth.
  3. Spread half a jar of marinara sauce on the bottom of the slow cooker. Layer half of the uncooked bowtie pasta over the sauce.
  4. Pour remaining marinara sauce on top, followed by half of the water. Layer half of the cooked ground beef over the pasta.
  5. Spoon the creamy cheese mixture on top and repeat the layers with remaining ingredients.
  6. Cover the slow cooker and cook on low for 2.5 to 3 hours. Check for doneness halfway through.
  7. Once cooked, sprinkle shredded mozzarella cheese on top and cook for an additional 20 minutes until melted.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months before cheese layer.

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