Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 48 oz marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup grated parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lb dry ziti pasta
  • 3 cups shredded mozzarella cheese
  • 0.5 cup beef broth

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onions until the meat is no longer pink. Add minced garlic during the last 60 seconds of cooking. Drain the excess fat thoroughly.
  2. In a medium mixing bowl, whisk together the ricotta cheese, egg, grated parmesan, chopped parsley, salt, and pepper until well combined.
  3. Spread a thin layer of the meat and marinara sauce at the bottom of a 6-quart slow cooker to prevent sticking.
  4. Add half of the dry ziti pasta, followed by half of the remaining meat sauce. Dollop the ricotta mixture evenly over the sauce.
  5. Add the remaining dry ziti, the rest of the meat sauce, and pour the beef broth over the top to ensure pasta hydration.
  6. Cover and cook on Low for 3 hours until the pasta is tender.
  7. 15 minutes before serving, sprinkle the shredded mozzarella cheese over the top, cover, and let melt.