Ingredients
1 (16 oz) box dry ziti or penne pasta
1 lb Italian sausage (mild or hot), casings removed (or ground beef/turkey)
1 (24–28 oz) jar marinara sauce (your favorite brand)
1 (14.5 oz) can crushed or petite diced tomatoes, undrained
1 cup low-sodium chicken broth or water
1 cup ricotta cheese
1 cup cottage cheese (or use all ricotta if you prefer)
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 large egg
2 tsp dried Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt, plus more to taste
1/2 tsp black pepper
1–2 tbsp olive oil (for browning meat, if needed)
Nonstick cooking spray (for slow cooker)
Optional: 1/4 cup chopped fresh basil or parsley for serving
Optional: 1/2 tsp red pepper flakes (if you like a little heat)
Directions
Directions
Brown the meat: In a large skillet over medium-high heat, add a drizzle of olive oil if needed and cook the Italian sausage (or ground meat) until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess grease and set aside.
Prepare the sauce mixture: In a large bowl, combine the marinara sauce, crushed or diced tomatoes (with their juices), chicken broth or water, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and a pinch of salt and pepper. Stir in the cooked sausage until everything is well combined.
Make the cheese mixture: In a separate bowl, stir together the ricotta, cottage cheese, 1 cup of the shredded mozzarella, 1/4 cup of the Parmesan, the egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and set aside.
Prep the slow cooker: Spray the inside of a 6-quart (or larger) slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Layer the ingredients – sauce first: Spoon about 1 to 1 1/2 cups of the meat sauce mixture into the bottom of the slow cooker and spread it out evenly. This helps keep the pasta from sticking and ensures it cooks through.
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