### Instructions
1. In a large skillet, brown the ground beef (or sausage) and onion over medium-high heat. Drain any excess fat.
2. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the meat mixture to a 6-quart (or larger) slow cooker.
4. Stir in the crushed tomatoes, tomato sauce, beef broth, basil, oregano, and red pepper flakes (if using). Season with salt and pepper.
5. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
6. About 30 minutes before serving, stir in the uncooked pasta. Make sure the pasta is submerged in the sauce. If needed, add a little extra broth or water to ensure the pasta cooks properly.
7. In a separate bowl, combine the mozzarella cheese, ricotta cheese, and 1/2 cup Parmesan cheese.
8. Once the pasta is tender, gently stir half of the cheese mixture into the hot pasta.
9. Sprinkle the remaining cheese mixture over the top of the pasta.
10. Cover and continue to cook for 15-20 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley and serve immediately with extra Parmesan cheese.
### Short Tips
* For a vegetarian version, substitute plant-based ground “meat” or add extra vegetables like bell peppers or mushrooms.
* Don’t overcook the pasta in the slow cooker, or it can become mushy. Keep an eye on it during the last 30 minutes.
* This dish is fantastic for holiday potlucks! It transports well and stays warm in the slow cooker.
* Leftovers taste even better the next day! Store in an airtight container in the refrigerator.
