Scale

For the Mince Sauce:

1 lb (450g) minced beef or turkey

1 onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 can (15 oz) tomato sauce (or passata)

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon chili flakes (optional for spice)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Worcestershire sauce

1 cup beef or vegetable broth

For the Pasta:

12 oz (350g) uncooked pasta (penne, rigatoni, or fusilli work well)

1½ cups water

For the Cheese Topping:

1½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup ricotta cheese (optional for extra creaminess)

1 tablespoon fresh parsley, chopped (for garnish)

Step 1: Prepare the Mince Sauce

Heat a large skillet over medium heat and add a splash of oil.

Add the minced beef (or turkey) and cook until browned (about 5 minutes).

Stir in the onion and garlic, cooking for another 2 minutes until softened.

Add the diced tomatoes, tomato sauce, and tomato paste. Mix well.

Stir in oregano, basil, chili flakes, salt, black pepper, Worcestershire sauce, and broth.

Let simmer for 5 minutes, then remove from heat.

Step 2: Assemble the Slow Cooker Pasta Bake

Lightly grease the inside of your slow cooker.

Pour half of the uncooked pasta into the bottom of the slow cooker.

Layer half of the mince sauce over the pasta.

Repeat with the remaining pasta and sauce.

Pour 1½ cups water over the pasta mixture, ensuring the pasta is fully covered.

Step 3: Slow Cook

Cover and cook on LOW for 3-4 hours or HIGH for 1½-2 hours, until the pasta is tender.

Step 4: Add the Cheese Topping

Once the pasta is cooked, sprinkle the mozzarella, Parmesan, and ricotta cheese over the top.

Cover and let cook for another 15 minutes, or until the cheese is melted and bubbly.