The Kitchn: Enjoy the warm comfort of lasagna in a new way
1 cup shredded low-moisture mozzarella cheese
1/2 cup ricotta cheese
Torn fresh basil leaves
Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning and Parmesan rind, if using. Stir well to combine.
Cover and cook on the high setting for 4 to 5 hours or on the low setting for 7 to 8 hours. Stir in the noodles. Cover, set to low, and cook until the noodles are tender, 25 to 35 minutes.
Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta and basil. Serve immediately.
Recipe notes: Leftovers can be refrigerated in an airtight container for up to four days.
(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
