Crockpot Baked Ziti

Course: Main Dish

Cuisine: American, Italian

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings:

Calories: 576kcal

Author: Nikole Berg

Crockpot Baked Ziti is a delicious and easy recipe that you can make in your slow cooker. This recipe only takes a few minutes to prepare, and it's a great weeknight dinner option.

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Equipment

Crockpot/Slow Cooker

Ingredients

32 ounce container ricotta cheese
2 eggs large, lightly beaten
1 teaspoon dried parsley
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 (32 ounce) jars marinara sauce
15 ounce tomato sauce
16 ounce penne pasta uncooked or other short cut pasta
1 cup grated parmesan cheese plus more for serving
2 cups shredded mozzarella cheese

Instructions

In a bowl, combine ricotta cheese, eggs, dried herbs, and salt and pepper and stir until well combined.
In another bowl, combine marinara sauce and tomato sauce, stir.
Coat the inside of the slow cooker/crockpot with nonstick cooking spray.
Add a third (about 2 ⅓ cup) of the marinara sauce to the bottom of the crockpot.
Add a third (about 1 ⅓ cup) uncooked penne pasta over the sauce, evenly. Try not to overlap pasta.
Add half of the ricotta mixture (about 1 ⅓ cup) over the pasta layer. Spread evenly to the edges of the crockpot.
Add ½ cup parmesan cheese and ½ cup mozzarella cheese over the ricotta layer.
Add another 2 ⅓ cup marinara sauce. Spread to the edges.
Add another 1 ⅓ cup uncooked penne.
Add the remaining ricotta mixture. Spread to the edges.
Top with ½ cup parmesan cheese and ½ cup mozzarella cheese.
Add the remaining penne pasta.
Top with the remaining marinara sauce.
Cover and cook on high for about 3 hours or on low for 6 hours, or until pasta is tender.
Remove lid and top with 1 cup mozzarella cheese. Replace lid and serve once cheese has melted.

Notes

Use your favorite marinara or pasta sauce.

Use low fat ricotta cheese, if desired.

Use 16 ounces cottage and 16 ounces ricotta cheese, if preferred.

Shredded provolone will work in place of mozzarella, or try a combination.

Store covered in the refrigerator for 5 days. Reheat in the microwave until hot. To reheat in the oven, bake in a preheated 350 degree F oven 30 minutes or until hot.
Freeze for up to 3 months. Thaw overnight in the refrigerator.

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