Directions

1. 1

   Heat the olive oil in a large skillet over medium-high heat. Add the sweet Italian sausage and onion, breaking the sausage into small pieces as it cooks. Continue cooking until the sausage is browned and no longer pink inside, about 6 to 8 minutes.

2. 2

   Stir in the minced garlic, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant. Add the ziti pasta and stir constantly over medium-low heat for 3 to 4 minutes, until the pasta edges become slightly translucent.

3. 3

   Remove the skillet from heat. Pour in the tomato sauce and crushed tomatoes, stirring well to combine all ingredients. Line the inside of your slow cooker with aluminum foil. Transfer the entire pasta mixture to the slow cooker and stir to distribute evenly.

4. 4

   Cover the slow cooker and cook on low for 2 to 3 hours, until the pasta is tender and the sauce has thickened slightly.

5. 5

   Carefully remove the aluminum foil from the edges of the slow cooker. Spoon the ricotta cheese over the top of the pasta mixture in dollops, then sprinkle the shredded mozzarella cheese evenly over the surface.

6. 6

   Cover the slow cooker again and cook for 15 to 20 minutes more, until the mozzarella is completely melted. Serve hot, garnishing with fresh chopped basil if desired.