Ingredients:

  • 1 lb 90/10 lean ground beef
  • 15 oz whole milk ricotta cheese
  • 3 cups shredded low-moisture mozzarella cheese, divided
  • 0.5 cup grated parmesan cheese
  • 1 large egg
  • 16 oz dry ziti pasta
  • 48 oz marinara sauce
  • 1 cup water
  • 2 tsp dried Italian seasoning
  • 3 cloves garlic, minced

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until no pink remains and a deep crust has developed. Drain excess fat thoroughly.
  2. Add minced garlic to the skillet with the beef and sauté for 60 seconds until fragrant.
  3. In a large mixing bowl, whisk the egg. Fold in the ricotta cheese, 1 cup of the mozzarella, the parmesan cheese, and the Italian seasoning until well combined.
  4. In the slow cooker, combine the browned beef mixture, dry ziti pasta, marinara sauce, and water. Stir to ensure the pasta is well-coated.
  5. Dollop the ricotta mixture over the pasta and gently swirl it in to create creamy pockets.
  6. Cover and cook on low for 3 hours 30 mins, or until the pasta is tender.
  7. Top with the remaining 2 cups of mozzarella cheese and cover for 5 minutes until melted and bubbly.