Slow Cooker Beef and Three-Cheese Pasta
Ground beef, pasta sauce, and a three-cheese filling cook together in the slow cooker, finished with melted mozzarella.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Ground beef, cream cheese and pasta sauce form the base of this pasta.
- Use the slow cooker. Complete the preparation steps, then follow the specified cooker setting and finishing instructions.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Slow cooker
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Grains and starches. Measure pasta sauce in the form named in the card. A cooked measure is different from a dry measure.
- Prepare before you start. Measure ground beef, cream cheese and pasta sauce and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Slow Cooker Beef and Three-Cheese Pasta
Ingredients
Method
- Brown the beef in a skillet, breaking it up, and cook to 160°F. Drain excess fat. Mix cream cheese, sour cream, ricotta, garlic, and parsley separately.
- In a 6-quart or larger slow cooker, layer 12 ounces of sauce, half the pasta, another 12 ounces of sauce, 1 1/2 cups water, and half the beef. Spread the cream cheese mixture over it.
- Add the remaining pasta, sauce, water, and beef. Cover and cook on low, checking after 2 hours; allow about 2–4 hours, depending on the appliance and pasta.
- Stir once the pasta is tender. Add mozzarella, cover briefly to melt it, and serve when the casserole reaches 165°F.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the cooker setting stated in the method. Changing the batch size or cooker size can change the time needed.
- Use the pasta shape and cooking stage described in the card. Different brands and shapes can absorb sauce at different rates.
Serving suggestions
Toss or layer the pasta as directed, then divide the finished dish evenly. A simple vegetable side can be served separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 1003 calories, 58.1 g protein, 81.6 g total carbohydrate, 48.2 g fat and 6.5 g fiber. One serving is 1/6 of the finished recipe.
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