Slow Cooker Ziti

• 1/2 tbsp. oil of choice (such as avocado oil, olive oil, or soybean oil)
• 1/2 lb. ground beef
• 1/2 onion, finely chopped
• 1/4 tsp. fennel seeds
• 1.5 cloves garlic, minced or run through a press
• 1/2 tsp. salt
• 1/2 (24-oz.) jar of marinara sauce
• 1/2 (28-oz.) can of petite diced tomatoes, undrained
• 1 cups chicken (or vegetable) broth or water
• 1/2 tbsp. dried Italian seasoning
• 1/4 tsp. black pepper
• pinch tsp. crushed red pepper
• pinch cup fresh basil, chopped
• 2.5 oz. fresh baby spinach
• 1/2 lb. uncooked, whole wheat ziti, penne, rotini, or other small pasta
• 1/2 cup shredded mozzarella cheese or 6-cheese Italian blend

1. In a large skillet over medium-high heat, sauté ground beef, onion, and fennel seed in oil until the beef is crumbled and browned. (If using an instant pot, you can use the sauté function on your cooker to cut down on extra dishes.)
2. Stir in the garlic and salt and sauté for 1 more minute.
3. Add the beef mixture, marinara sauce, tomatoes, broth, Italian seasoning, black pepper, crushed red pepper, and basil to the pot of your slow cooker.
4. Cook on high for 3 hours or low for 6 hours.
5. Turn the slow cooker to high, if not already. 
6. Stir in the spinach until wilted into the sauce.
7. Add the pasta and stir until it’s fully submerged in the liquid. 
8. Ensure you don’t have any pasta sticking out, or it may end up uncooked. Add more water or broth if you need more liquid.
9. Continue cooking for 15–30 more minutes. 
10. Check pasta at the 15-minute mark to avoid overcooking.
11. Remove the lid and sprinkle with the cheese. 
12. Recover and cook for 3–5 more minutes, until the cheese is melted.