Instructions

• Brown 1 pound lean ground beef and ½ cup diced onion in a skillet over medium heat until the beef is no longer pink and the onion is softened; drain any excess fat if needed.
• Add 1 teaspoon minced garlic, 1 teaspoon basil, and 1 teaspoon oregano to the skillet; stir and cook about 1 minute.
• Divide the 48 ounces of pasta sauce into two equal portions. Stir one portion of the pasta sauce into the cooked meat mixture until combined. Remove the skillet from heat.
• Pour half of the remaining pasta sauce portion into the bottom of the slow cooker and spread it into an even layer. Reserve the other half of that portion to add later.
• Measure out half of the 16 ounces uncooked baked ziti and add it in an even layer on top of the sauce in the slow cooker.
• Spoon half of the meat-and-sauce mixture evenly over the first ziti layer.
• Dollop the 1 cup ricotta cheese over the meat layer, sprinkle the ½ cup parmesan cheese evenly, then scatter 1 cup of the shredded mozzarella over the cheeses.
• Pour the reserved half of the second pasta-sauce portion evenly over the cheese layer.
• Add the remaining half of the uncooked baked ziti in an even layer on top of the sauce.
• Spread the remaining half of the meat-and-sauce mixture evenly over the top ziti layer.
• Cover the slow cooker and cook on LOW for 6 hours.
• About 15 minutes before serving, sprinkle the remaining 1 cup shredded mozzarella over the top, replace the lid, and let it melt.
• Garnish with chopped fresh parsley before serving.