8 ounces dried lasagna needles, broken into bit size pieces
Directions
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 high setting for 4 to 5 hours or on the low setting for 7 to 8 hours. Stir in the noodles. over, set to low and cook until the noodles are tender, 25 to 35 minutes. Remove and dicard the parmesan rind. Ladle the soup into owls and top with the mozzarella, ricotta, and basil.
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