Slow Cooker Cheesy Lasagna Pasta

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat.

Transfer the beef mixture to your slow cooker. Stir in the marinara sauce, diced tomatoes, basil, oregano, salt, and pepper.

Add the uncooked pasta to the slow cooker and stir until everything is well combined.

Dollop spoonfuls of ricotta cheese over the pasta mixture.

Cover and cook on low for 3-4 hours, or until the pasta is tender.

About 15 minutes before serving, sprinkle the mozzarella and Parmesan cheese over the top. Cover and let the cheese melt.

Serve hot, garnished with fresh basil if desired.

For a vegetarian version, you can skip the ground beef and add more vegetables like mushrooms, zucchini, or spinach. If you prefer a spicier kick, try adding some red pepper flakes or using a spicy marinara sauce. You can also swap out the ricotta for cottage cheese if that’s what you have on hand. And for a gluten-free option, use your favorite gluten-free pasta.