Instructions
step 1 In a skillet over medium heat, cook the ground beef with diced onion until browned, then add garlic and cook for another minute./nstep 2 Stir in marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper, then simmer for a few minutes./nstep 3 Lightly grease the slow cooker and spread a small amount of sauce on the bottom./nstep 4 Add a layer of uncooked pasta, followed by sauce, ricotta, mozzarella, and Parmesan./nstep 5 Repeat layers until all ingredients are used, finishing with cheese on top./nstep 6 Pour water or broth around the edges to help cook the pasta./nstep 7 Cover and cook on low for 3–4 hours or until the pasta is tender./nstep 8 Let rest for 10 minutes before serving to allow the layers to set./nstep 9 Serve warm and garnish with fresh parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F (175°C) until warmed through. Add a splash of water or sauce if needed to keep it moist. This dish can also be frozen for up to 2 months.
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