Cheesy Slow Cooker Pasta Bake

By SandyC

Ingredients

• 1 lb box uncooked pasta (I like penne or ziti)
• 1 lb ground beef
• 1 small yellow onion, chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 2 jars of your favorite pasta sauce (I like Rao's, Bove's, or Roselli's)
• 1 (15-oz) container Ricotta cheese
• 1 cup Parmesan, grated
• 2 cup Mozzarella, shredded and divided

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Add the beef and onions to a large skillet and cook over medium heat until the beef is no longer pink. Drain off the excess grease. Add the salt, pepper, garlic powder, Italian seasoning, and pasta sauce. Set aside.

Mix the Ricotta, Parmesan, and 1–1/2 cup of the Mozzarella in a separate bowl. Spoon about 2 cups of the meat mixture into the bottom of the slow cooker. Top with 1/2 box of the uncooked pasta. Spoon half of the cheese mixture over the pasta and spread it out evenly. Repeat the layers, using 2 more cups of the meat mixture, the remaining pasta, and remaining cheese mixture. Take the remaining meat mixture and cover completely.

3. Turn the slow cooker onto low and cook for about 6–7 hours, or until the pasta is tender. Remove the lid and sprinkle the remaining Mozzarella cheese on top. Let the casserole stand while the cheese melts.