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Add the ground beef, onion, garlic, can of tomatoes, tomato paste, seasonings, and chicken broth to slow cooker.
Stir the mixture to combine, and cook on High for 4 hours.
Stir in the heavy cream and parmesan cheese, and add the dry pasta noodles. If you’re using large or long noodles, break them into smaller pieces before adding them to the crockpot.
Replace the cover and cook for 30 more minutes, or until the pasta is tender.
Combine ricotta and mozzarella in a separate bowl.
Serve warm, topped with a dollop of the cheese mixture and a sprinkle of fresh parsley.