Rich & Creamy: Just 5 ingredients. Cream cheese and spaghetti sauce make this pasta bake taste like a million bucks.

Brown the meat: In a skillet over medium-high heat, cook the Italian sausage or ground beef, breaking it up with a spoon, until fully browned and no longer pink. Drain off excess fat. This step builds flavor and keeps the finished dish from becoming greasy.

Prepare the slow cooker: Lightly grease the inside of the slow cooker with a bit of oil or nonstick spray. This helps prevent sticking and makes cleanup easier.

Layer the sauce and meat: Pour about 1 cup of the marinara sauce into the bottom of the slow cooker and spread it out. Add the browned meat in an even layer over the sauce.

Add the pasta: Scatter the dried pasta evenly over the meat layer. Do not cook the pasta beforehand; it will soften in the slow cooker as it absorbs the sauce.

Add remaining sauce and cream cheese: Pour the rest of the marinara sauce over the dry pasta, making sure most of the pasta is covered. Nestle the cream cheese cubes evenly over the top. They do not need to be fully submerged; they will melt as the dish cooks.

Top with cheese: Sprinkle 1 cup of the shredded mozzarella over the top. Reserve the remaining 1 cup for later.

Cook: Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the pasta is tender but not mushy. Avoid opening the lid frequently, as that releases heat and can lengthen the cooking time.

Stir and finish: Once the pasta is tender, gently stir everything together. The cream cheese should melt into the sauce, creating a thick, creamy coating on the pasta. Sprinkle the remaining 1 cup of mozzarella over the top, cover, and let it cook on LOW for another 10–15 minutes, just until the cheese is melted and gooey.

Serve: Taste and adjust seasoning if needed (your sauce and sausage may already provide enough salt). Serve hot straight from the slow cooker, scooping down to get a mix of pasta, sauce, and cheese in every portion.

Because this is such a simplified version of million dollar pasta, it’s easy to adapt without adding much work. If you prefer a meatless version, skip the sausage or beef and add an extra 1/2 to 1 cup of marinara so the pasta has plenty of moisture; you can also stir in a can of drained white beans for protein. For a slightly lighter texture, use Neufchâtel (often labeled as 1/3 less fat cream cheese) in place of regular cream cheese. If you like a bit of heat, choose hot Italian sausage or add a teaspoon of crushed red pepper flakes when you brown the meat. You can also play with the cheeses: a handful of grated Parmesan stirred in at the end will add a nutty, savory note, while smoked mozzarella gives the dish a subtle smokiness. To sneak in vegetables without changing the ingredient count too much, use a marinara that already includes vegetables, or stir in a bag of thawed, well-drained frozen spinach during the final 20 minutes of cooking. Finally, keep an eye on timing the first time you make this; different slow cookers run hotter or cooler, and pulling the pasta off the heat as soon as it’s al dente is the key to a dish that tastes indulgent rather than overcooked.