The Swirl: Drop large dollops of the ricotta mixture onto the pasta and gently swirl it in with a spoon. Don’t over-mix; you want those pockets of creamy cheese.
The Slow Cook: Cover and cook on Low for 3 to 4 hours. Check at the 3-hour mark; the pasta should be tender but not mushy.
The Finishing Touch: About 20 minutes before serving, sprinkle the remaining mozzarella over the top. Cover it back up until the cheese is bubbly and melted.
The Garnish: Hit it with that fresh chopped parsley right before the first person dives in.
Pro Tip: If you want that golden-brown crust on the cheese like in your photo, you can carefully pop the removable ceramic insert into the oven under the broiler for 2-3 minutes at the very end. Just make sure your specific slow cooker pot is oven-safe!