Give me ALL the pasta!
If there is one thing I could eat over and over and never get tired of – it’s pasta. My son and I love it (especially this Crockpot Million Dollar pasta recipe I am sharing today!) My husband – not so much. He’s weird. Who doesn’t like pasta? So what happens is I end up making a big batch (because hey – the other people in the house still like it!) and we end up having a lot leftover.
I am guilty
Leftovers are a regular issue in my family. Mainly because there are only 3 of us and we can only eat so much in one sitting. But the benefit to that is, I can usually save most of those leftovers and create a couple more meals from them.
On one of those crazy-busy weeknights we can just open the fridge, look at what is leftover and we can all create our own special meals with what is there… a little pasta, some rolls and a bowl of soup. Boom! Another dinner dilemma solved and no food (or money!) wasted!
GladWare® to the rescue
So my rule of thumb now is to keep a bunch of different-sized GladWare® containers on hand. They are reusable, stack easily, BPA-free and can be used in the microwave and thrown into the dishwasher. But if someone leaves them at school or work – cough, cough – I’m not naming any names or anything 😉 it is not gonna make me cry that I lost a good dish. AND, this time of year, I am using them for so much. Like the time I had to make 24 ham and cheese rolls for a school party. Keeps ’em fresh without worrying my son will accidentally smush them all on the bus ride to school.
Crockpot Million Dollar Pasta
For me, pasta is the perfect leftover food. So I don’t mind if I have lots leftover. I can divide all the leftovers in smaller GladWare® containers so they are easy to grab in the morning for a work lunch later. This recipe is made all in one pot (yay for less dirty dishes!) but it also takes your traditional pasta and sauce meal to something just a bit more special. You do not have to boil the pasta noodles first – woo hoo! A yummy, creamy, flavorful sauce with tender pasta all topped with a gooey, melty cheese. Worth it’s weight in gold 😉
2 lbs. ground beef
1 (8 oz.) block cream cheese, softened
1/2 cup sour cream
1 cup ricotta cheese
1 tsp. minced garlic
1 tsp. dried parsley
2 (24 oz.) jars spaghetti sauce, divided use
1 (spaghetti) jar water, divided use
1 (16 oz.) box cavatappi, cellentini or macaroni pasta
2 cups shredded mozzarella cheese
Brown and crumble ground beef (season with salt and pepper.) Drain excess grease and set aside.
Then layer with 2 cups shredded mozzarella cheese. Cover for an additional 15-20 minutes (until cheese is melted.)
Pop those leftovers into your Glad containers and into the fridge to have another meal for another night. Score one for Momma!
- 2 lbs ground beef
- 1 8 oz block cream cheese softened
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 1 tsp minced garlic
- 1 tsp dried parsley
- 2 24 oz jars spaghetti sauce divided use
- 1 jar water
- 1 16 oz box cavatappi pasta
- 2 cups shredded mozzarella cheese
- 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) 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 with remaining jar 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 4-6 hours.
- Stir mixture, then layer with 2 cups shredded mozzarella cheese.
- Cover for an additional 15-20 minutes (until cheese is melted.)
This is a sponsored conversation written by me on behalf of Glad Food Protection. The opinions and text are all mine.