Ingredients:

  • 1 lb ground beef (90% lean)
  • 0.5 lb Italian sausage, casing removed
  • 48 oz marinara sauce
  • 1 cup beef broth
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 16 oz dry ziti pasta
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 3 cups mozzarella cheese, shredded and divided
  • 0.5 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and Italian sausage until no pink remains. Drain the excess fat. Stir in the minced garlic and oregano during the last 60 seconds of cooking until fragrant.
  2. In a small bowl, whisk the 15 oz ricotta cheese with the 1 lightly beaten egg and 0.5 cup of freshly grated Parmesan. Mix until completely smooth and velvety to ensure an even distribution of the binder.
  3. Spread 1 cup of the meat sauce at the bottom of the crockpot. Layer half of the 16 oz dry ziti, followed by half of the remaining sauce. Drop dollops of the ricotta mixture over the sauce, then sprinkle with 1.5 cups of mozzarella.
  4. Repeat the layers with the remaining ziti and sauce. Reserve the remaining mozzarella for the final 20 minutes of cooking to ensure it doesn't over brown or become chewy.
  5. Cover and cook on HIGH for 2 hours 30 mins. Check the pasta at the 2 hour mark by piercing a noodle with a fork; it should be tender but still have structural resistance.
  6. Top with the remaining 1.5 cups of mozzarella. Cover for 15-20 minutes until the cheese is molten and bubbling at the edges.
  7. Sprinkle the 1 tbsp of fresh parsley over the top before serving. Let the dish sit for 10 minutes with the lid off to allow the sauce to thicken and the proteins to set.