Ingredients:

  • 1 lb (450g) Sweet or Hot Italian Sausage, casings removed
  • 0.5 lb (225g) Lean Ground Beef (90/10)
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 16 oz (454g) Ziti Pasta, dry and uncooked
  • 24 oz (680g) Premium Marinara Sauce
  • 15 oz (425g) Tomato Sauce
  • 1 cup (240ml) Beef Broth
  • 1 tbsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • 15 oz (425g) Whole Milk Ricotta Cheese
  • 2 cups (225g) Shredded Mozzarella Cheese, divided
  • 0.5 cup (50g) Freshly Grated Parmesan Cheese, divided
  • 1 Large Egg
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the Italian sausage and ground beef until fully cooked. Add the diced onion during the last 3 minutes of browning. Stir in the minced garlic and cook for 30 seconds until fragrant. Drain all excess fat thoroughly.
  2. In a medium mixing bowl, whisk the egg. Fold in the ricotta cheese, 1/4 cup of the Parmesan cheese, and the fresh parsley until well combined.
  3. In a 6-quart slow cooker, combine the cooked meat mixture, dry ziti pasta, marinara sauce, tomato sauce, beef broth, Italian seasoning, and red pepper flakes. Stir until the pasta is well coated.
  4. Place large dollops of the ricotta mixture over the pasta. Use a spoon to gently swirl the cheese into the top layer of the sauce, but do not fully incorporate.
  5. Top the mixture with the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese.
  6. Cover and cook on LOW for 3 hours and 30 minutes, or until the pasta is tender and the cheese is melted and bubbly.