Prep Time: 25 mins | Cook Time: 4 hrs | Total Time: 4 hrs 25 mins | Yield: 6 Servings
The layers of this dish are superb! Meaty, cheesy, and creamy! Oh, man, you are so in for a treat!
Ingredients:
2 pounds ground beef
1 (8 ounces) block cream cheese softened
1/2 c sour cream
1 c ricotta cheese
1 teaspoon minced garlic
1 teaspoon dried parsley
2 (24 ounces) jars spaghetti sauce divided use
1 (24 ounces) jar water
1 (16 ounces) box cavatappi pasta
2 c shredded mozzarella cheese
Directions:
Step 1: Place a saucepan on the stove and turn the heat to medium.
Step 2: Add in oil and allow it to become hot.
Step 3: Add in the ground beef and season it with salt and pepper. Cook for several minutes until crumbly and brown.
Step 4: Discard any excess grease and set aside the beef.
Step 5: In a medium mixing bowl, add in the cream cheese, ricotta cheese, sour cream, parsley, and minced garlic. Stir until well combined.
Step 6: Add in ½ jar of the spaghetti sauce into a 6-quart slow cooker.
Step 7: Place 1/2 of the cavatappi pasta over the sauce.
Step 8: Pour the other half of the spaghetti sauce on top noodles.
Step 9: Add in ½ jar of water.
Step 10: Place ½ of the cooked ground beef over the sauce.
Step 11: Spread the cream cheese mixture over the beef. Make sure not to stir.
Step 12: Place the rest of the cavatappi over the cream cheese layer.
Step 13: Spread the rest of the spaghetti sauce on top.
Step 14: Pour the other half of the water over the sauce.
Step 15: Spread the rest of the ground beef over.
Step 16: Cover with lid and cook for 3 to 4 hours on low heat.
Step 17: Stir and add a layer of 2 cups of shredded mozzarella cheese.
Step 18: Cover the slow cooker and cook for another 20 minutes or until the cheese has melted completely.
Step 19: Serve and enjoy!
Nutrition Facts:
Calories: 979kcal | Carbohydrates: 74g | Protein: 58g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 172mg | Sodium: 1843mg | Potassium: 1531mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1555IU | Vitamin C: 16.2mg | Calcium: 500mg | Iron: 6.7mg
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