Crockpot Bowtie Casserole works best when the meat sauce cooks low and slow first, while the pasta goes in near the end. Adding dry bowtie pasta too early usually leaves it swollen, soft, and unevenly cooked. A combination of seasoned ground beef, tomato sauce, cream cheese, mozzarella, and farfalle produces a hearty casserole with a creamy sauce that clings to every piece of pasta.
Ingredients
For the Meat Sauce
- 1 1/2 pounds lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 can crushed tomatoes, 28 ounces
- 1 jar marinara sauce, 24 ounces
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar, optional
- 1/2 cup beef broth
For the Pasta and Cheese
- 12 ounces bowtie pasta, also called farfalle
- 8 ounces cream cheese, softened and cubed
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
How to Make Crockpot Bowtie Casserole
Step 1: Brown the Beef and Build the Sauce
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into small pieces as it browns.
Add the diced onion and cook for another 3 to 4 minutes, until softened. Stir in the garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Cook for about 30 seconds, just until the garlic becomes fragrant.
Drain excess fat if necessary.
Transfer the beef mixture to a 6-quart slow cooker. Add the crushed tomatoes, marinara sauce, tomato paste, sugar if using, and beef broth. Stir thoroughly.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
The long cooking time develops the tomato sauce and tenderizes the beef, but the pasta should not be added yet.
Step 2: Add the Creamy Cheese Mixture
About 30 minutes before you plan to add the pasta, stir the cubed cream cheese into the hot meat sauce.
Cover the slow cooker and let the cream cheese soften for about 10 minutes. Stir again until it disappears into the sauce.
Add the ricotta, 1 cup mozzarella, and Parmesan. Stir gently until evenly combined.
The sauce should look creamy but slightly loose at this stage. Pasta will absorb more liquid as it cooks, so a sauce that already looks thick can become dry by serving time.
If necessary, add another 1/4 to 1/2 cup beef broth.
Step 3: Cook the Bowtie Pasta and Finish
For the most reliable texture, boil the bowtie pasta separately in generously salted water.
Cook it 2 minutes less than the package recommends. The center should still have some firmness because the pasta will continue cooking after it enters the hot sauce.
Drain the pasta well, but do not rinse it.
Fold the pasta into the slow cooker until every piece is coated with sauce. Sprinkle the remaining 1/2 cup mozzarella over the surface.
Cover and cook on LOW for another 15 to 20 minutes, just until the pasta is tender and the cheese melts.
Turn off the slow cooker and let the casserole rest uncovered for 5 to 10 minutes. This short rest thickens the sauce and keeps it from running across the plate.
Finish with chopped parsley or basil before serving.
What to Serve With Crockpot Bowtie Casserole
This is a rich pasta dish, so the best sides bring freshness and acidity rather than more cheese or starch.
A crisp green salad dressed with lemon vinaigrette works particularly well. Caesar salad, tomato-cucumber salad, roasted broccoli, sautéed green beans, or roasted zucchini are also good choices.
Garlic bread is useful for scooping up the extra tomato-cream sauce, although smaller portions make sense because the pasta already provides plenty of carbohydrates.
For a casual family dinner, Crockpot Bowtie Casserole can also stand on its own with nothing more than a green vegetable on the side.
Crockpot Bowtie Casserole Nutrition Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 620
- Protein: 35 g
- Carbohydrates: 55 g
- Total fat: 29 g
- Saturated fat: 15 g
- Fiber: 5 g
- Sugar: 11 g
- Sodium: 980 mg
Nutrition values vary according to the ground beef, marinara sauce, cheeses, broth, and pasta brands used.
FAQs
Can I put uncooked bowtie pasta directly in the slow cooker?
You can, but the result is less predictable. Slow cookers vary considerably in temperature, and pasta sitting in sauce for too long can become mushy. Partially cooking the pasta separately gives better control over the final texture.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well. Choose a mixture with some fat rather than extra-lean turkey, which can become dry during extended cooking.
Can I substitute another pasta shape?
Yes. Penne, rotini, rigatoni, or medium shells all work. Choose sturdy pasta that can hold up to a thick meat sauce.
Why did my pasta become mushy?
It probably cooked too long after being added to the slow cooker. Boil it until slightly underdone, then give it only enough time in the sauce to finish cooking.
Can I prepare the meat sauce ahead?
Yes. Cook the meat sauce, cool it completely, and refrigerate it for up to 3 days. Reheat it in the slow cooker before adding the cheeses and pasta.
Can I freeze this casserole?
Yes, although the texture is best if you freeze the meat sauce before adding the pasta. Freeze the cooled sauce for up to 3 months, thaw it overnight in the refrigerator, reheat it, then add fresh pasta and cheese.
What can I use instead of ricotta?
Full-fat cottage cheese is the easiest substitute. For a smoother texture, blend the cottage cheese briefly before adding it.
How do I keep the sauce from becoming too thick?
Keep a little beef broth or reserved pasta water nearby. Stir in a small splash if the casserole looks dry after the pasta is added.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions with a spoonful of water, broth, or marinara sauce to loosen the sauce and keep the pasta moist.