Crock Pot Baked Ziti

Using the slow cooker for pasta is one of the greatest things I have discovered. This allowed me to get so much done around the house while dinner was cooking in the crock pot. Make sure to check the ziti in the last hours of cooking -- my crock pot is super hot on the back wall and tends to burn pasta. I just cut the burnt part out and discard it, but if you check the ziti during the last hour or so, you may be able to prevent it from burning.

Recipe from Dinner-Mom.

-1 lb. box of ziti noodles, uncooked
-15 ounce container low-fat ricotta cheese
-2 eggs
-2 cloves of garlic, minced
-½ cup Parmesan cheese + ¼ cup divided
-½ cup + 1 cup low-fat mozzarella cheese divided
-½ teaspoon salt
-¼ teaspoon pepper
-2 24-ounce jars pasta sauce

Coat the inside of the crock pot with cooking spray. Rinse noodles in a colander and set aside.

Combine ricotta, eggs, ½ cup Parmesan cheese, ½ cup mozzarella cheese, salt and pepper in a bowl and set aside.

Place half of the noodles (about 2½ cups) in the crock pot. Pour 2 cups of pasta sauce over the noodles and use a spoon to make sure the noodles and pasta sauce are evenly layered in the bottom of the crock pot. Layer half of the ricotta mixture in the crock pot by dropping small spoonfuls and then using the back of a spoon or fingers to create an even layer of cheese.

Repeat the noodle, pasta sauce and cheese layers.

Evenly pour the remaining pasta sauce over the top.

Cook on low heat for 4-6 hours.

Ten minutes before serving, top with the remaining cheese and replace the lid to allow it 

Dave wasn't sure about this recipe when we first had it for dinner, he thought it was just okay. However, when we had the leftovers the next day he really enjoyed it. I think this improved as leftovers, however, I was happy with it overall. It gave us a filling dinner and plenty of leftovers for work/school lunches. 


Popular Posts