Ingredients

2 pounds ground beef

8 ounce block cream cheese, softened to room temperature

½ 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

Instructions

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).)