Ingredients:

  • 1 lb ground beef or Italian sausage
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 16 oz ziti pasta, dry and uncooked
  • 48 oz (1360g) marinara sauce
  • 240ml beef or vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef (or sausage) with the diced onion and minced garlic until the meat is fully cooked. Drain off excess fat thoroughly.
  2. In a medium mixing bowl, whisk the egg, then stir in the ricotta cheese, and half of the grated parmesan cheese until well combined.
  3. In a separate container, stir together the marinara sauce, broth, dried oregano, and dried basil.
  4. Spread a thin layer of marinara (about 240ml) on the bottom of a 6-quart slow cooker. Layer half of the dry ziti pasta over the sauce, followed by half of the ricotta cheese mixture.
  5. Repeat the layers: another 1/3 of sauce/meat, the remaining dry pasta, and the remaining ricotta mixture. Top with the final 1/3 of the sauce mixture.
  6. Pour the remaining marinara and the 240ml of broth over everything.
  7. Cover and cook on Low for 3 hours, until the pasta is tender.
  8. During the last 15 minutes of cooking, sprinkle the 3 cups of mozzarella cheese and the rest of the parmesan on top. Heat until the cheese is melted and bubbling.