Slow Cooker Pasta Bake

The “Crowd-Favorite” Slow Cooker Pasta Bake

The Foundation

• 1 lb Ground beef (or Italian sausage for more kick)

• 1 box (16 oz) Short pasta (Ziti, Penne, or Rigatoni)

• 1 jar (24 oz) High-quality Marinara sauce

• 1 can (15 oz) Diced tomatoes (undrained)

• 1/2 cup Beef broth or water

The Cheesy Layers

• 1 container (15 oz) Ricotta cheese

• 2 cups Shredded Mozzarella (save half for the top)

• 1/2 cup Grated Parmesan

• 1 Large egg (to bind the ricotta)

The Flavor Boosters

• 3 cloves Garlic, minced

• 1 tsp Dried oregano or Italian seasoning

• 1/2 tsp Red pepper flakes (optional)

• Fresh parsley for that “professional” garnish seen in your photo