Brown the ground beef in a large sauce pan and drain off in excess grease.
Place the ground beef, onion, red bell pepper, diced tomatoes, crushed tomatoes, garlic, Italian seasoning and beef broth in a 6 quart crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Stir in the uncooked gluten free pasta. Cover and switch the crock pot to the high setting. Cook for 20-40 minutes until the noodles are cooked through and cooked to the tenderness that you prefer.
Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese.
Enjoy!
Notes
Each crock pot cooks differently so adjust the cooking time based on how your crock pot cooks.
Refrigerate the leftovers in an air tight container for up to 5-7 days.