Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb Italian pork sausage, casings removed
  • 48 oz marinara sauce
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1 lb dry ziti pasta
  • 15 oz whole milk ricotta cheese
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Brown the ground beef and Italian pork sausage in a large skillet over medium-high heat. Drain the excess rendered fat completely to prevent a greasy sauce.
  2. Stir in the minced garlic and dried oregano into the meat mixture and cook for 60 seconds until fragrant.
  3. Spread 1 cup of marinara sauce at the bottom of a 6-quart slow cooker. Layer half of the browned meat, then half of the remaining marinara sauce. Drop dollops of the ricotta cheese across the surface without spreading them.
  4. Cover and cook on LOW for 2.5 hours.
  5. Stir in the dry, uncooked ziti noodles, ensuring they are mostly submerged in the hot sauce. Cover and continue cooking on LOW for 30–45 minutes until the pasta is al dente.
  6. Top the pasta with the shredded mozzarella and grated parmesan cheese. Cover for the final 15 minutes of cooking until the cheese is molten and bubbly. Garnish with fresh basil before serving.