Slow Cooker Pasta Bake
*1lb ground beef or ground sausage; I used ground beef
*1 onion chopped
*3 garlic cloves minced
*1 teaspoon salt, or more to taste
*1 1/2 teaspoon dried basil
*1 1/2 teaspoon dried parsley
*1 1/2 tsp. marjoram
*1 1/2 tsp dried oregano
*28 OZ can diced tomatoes; undrained
*1 jar pasta sauce
*2 1/2 cups chicken broth
*1 box Penne or Ziti pasta
*1 cup shredded cheese; I used a Monterrey Jack Cheddar blend
In a large pan, cook ground beef. When it starts to brown, add in the onions, garlic and salt. Continue cooking until beef is brown, stirring occasionally; pour into the slow cooker.
To the slow cooker, add in the herbs (except bay leaf), canned tomatoes, pasta sauce and chicken broth; stir to combine and then add in the bay leaf. I like to add the Bay leaf last so it will be easier to find at the end of cooking to remove.
Cover and cook on low for 5 hours.
Turn the slow cooker to high and add in the pasta and stir into the sauce. Cover and continue cooking for 20 to 30 minutes (depending on how hot your slow cooker is) — check and stir at the 15 minute mark.
Sprinkle with cheese. Cover for 3-5 minutes until cheese is melted.
Serve and Enjoy!