In a skillet over medium heat, cook beef until no longer pink, drain.

Add onions and cook until translucent.

Add garlic and cook for 1 minute longer.

Turn off the heat and add the spaghetti sauce, salt and pepper and Italian seasoning

Cook the pasta until Al Dente about 8 minutes.

Place the ricotta in a medium bowl and add the milk until spreadable.

Layer the ingredients in a lightly greased 5 qt. slow cooker starting with half the spaghetti sauce, half the pasta, half the ricotta and half the mozzarella cheese; repeat.

Sprinkle the Parmesan cheese and parsley.

Cook on high for about 1 1/2 hours or on low for about 3 hours.