Ingredients

The following ingredients have 6 Servings
  • 2 pounds ground beef
  • 8 ounce block cream cheese, (softened to room temperature)
  • 1/2 cup sour cream
  • 1 cup ricotta cheese
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 2 (24 ounce) jars spaghetti sauce, (divided use)
  • 24 ounce jar water
  • 16 ounce box cavatappi pasta
  • 2 cups shredded mozzarella cheese

Instruction

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