In your slow cooker, heat 1 tablespoon of olive oil on the sauté function, or a separate skillet. If using a skillet, once the oil is shimmering, add the finely chopped onion. Sauté for about 3-4 minutes until they turn translucent. Then, toss in those minced garlic cloves. Cook for an additional minute, stirring frequently. This wafts an incredible aroma through your kitchen—trust me, you won’t regret it.

Add 1 pound of lean ground beef to the pot or skillet. Break it apart with a spatula or wooden spoon. Season it with Italian seasoning, salt, pepper, and optional red pepper flakes. Cook until the beef is browned, about 5-7 minutes. Drain any excess fat if necessary.

Pour in the marinara sauce and diced tomatoes. Stir to combine everything. This is where the magic begins. You’ve got that rich tomato flavor mixed in with the fragrant beef.

Add 3 cups of water or low-sodium beef broth. Then, sprinkle in the dry pasta. Give it a gentle stir to settle everything together—don’t fret; it’ll get creamy soon!

Cover the slow cooker and set it on low for 4 to 5 hours or high for 2 hours. You'll want to stir occasionally if you can; however, it’s not a deal breaker if you don’t.

When the pasta is tender and has absorbed a good portion of the liquid, it’s time to add the cheesy goodness. Stir in 1 cup of shredded mozzarella and ½ cup of grated Parmesan, along with the optional heavy cream for creaminess. Gently fold until everything is melted and blended.

Sprinkle some fresh basil on top right before serving. This adds a lovely freshness that just brightens up the dish.