In a large skillet over medium heat cook the ground beef until browned, about4 minutes. Add the onion and sauté an additional 3 minutes until the onion starts to soften then add the minced fresh garlic. Cook through another minute then drain if necessary.

Return the cooked beef to the skillet and add the salt, black pepper, Italian seasoning and parsley. Sauté for 1 minute to bloom the seasonings and remove from heat.

Pour the cooked seasoned beef mixture into the bottom of a 6-quart slow cooker then add the diced tomatoes, sauce and chicken stock. Stir well to combine.

Cover and cook on high for 1 ½ hours, on low for 2 ½ hours.

Add the dry ziti and stir well to combine. Cover and continue to cook on high for about 30 minutes, stirring every 5-7 minutes, until the pasta is cooked al dente.

Once the pasta is cooked turn off the slow cooker and top with the mozzarella and Parmesan cheeses.

Cover for about 5 minutes until the cheese is melted. Garnish with fresh chopped parsley, if desired.