Ingredients:
8-ounce block cream cheese, softened
½ cup sour cream
1 cup ricotta cheese
1 teaspoon minced garlic
1 teaspoon dried parsley
2 (24-ounce) jars spaghetti sauce, divided
24-ounce jar water
16-ounce box cavatappi pasta
2 cups shredded mozzarella cheese
Directions:
Brown and crumble the ground beef in a skillet. Season with salt and pepper, drain excess grease, and set aside.
In a medium bowl, mix cream cheese, sour cream, ricotta cheese, minced garlic, and parsley until smooth.
Spread half a jar of spaghetti sauce on the bottom of a 6-quart (or larger) oval slow cooker.
Layer half of the uncooked cavatappi pasta evenly over the sauce.
Pour the remaining jar of spaghetti sauce over the pasta, followed by half a jar of water.
Spread half of the cooked ground beef evenly over the pasta layer.
Dollop the entire cream cheese mixture evenly over the beef layer, without stirring.
Add the remaining cavatappi pasta evenly on top of the cream cheese layer.
Pour the second jar of spaghetti sauce over the pasta, followed by another half jar of water.
Spread the remaining ground beef evenly on top.
Cover and cook on low for 2-3 hours, checking after 2 hours to ensure the pasta is tender (cooking time may vary by slow cooker).
Once the pasta is fully cooked, gently stir the mixture.
Top evenly with shredded mozzarella cheese, cover, and let it melt.
Sprinkle with dried parsley for garnish, if desired, and serve hot.
Servings: 6-8