PREP TIME: 20 mins | COOK TIME: 2 hrs 30 mins | TOTAL TIME: 2 hrs 50 mins | YIELD: 10 servings
This Baked Ziti is an ultimate crowd-pleaser. One of the best penne dinner pasta I’ve ever made! This recipe is incredibly easy to make using just a few readily available ingredients. This Baked Ziti has layers of pasta and cheese with dots of fresh ricotta and basil. Throw in the noodles and let it cook and soak up all the amazing flavors!
Ingredients
2 eggs
2 (25 oz.) jars of pasta sauce
1 lb. UNCOOKED penne pasta
15 ounces ricotta cheese
2 c. of freshly grated Parmesan cheese
⅓ c. freshly chopped basil
1 c. shredded mozzarella cheese
15 ounces tomato sauce
How to make Crock Pot Baked Ziti
Step 1: In a bowl, place the ricotta, eggs, and basil. Mix well until combined.
Step 2: Whisk both jars of pasta sauce and tomato sauce in a large bowl until blended.
Step 3: Set aside the grated Parmesan cheese.
Step 4: Ready a 6-quart slow cooker. Grease the inside. To the bottom of the slow cooker, add 2 ⅓ cups of pasta sauce, followed by ⅓ of the uncooked penne. On top, dot half of the ricotta mixture and evenly spread it out. Next, sprinkle half of the Parmesan cheese and top with another 2 ⅓ cups of sauce mixture, followed by an additional ⅓ of the uncooked penne. On top, dot the rest of the ricotta and evenly spread it out.
Step 5: Top everything off with the rest of the Parmesan cheese, followed by the last ⅓ of the uncooked penne. Spread the rest of the 2 ⅓ cups of sauce mixture on top.
Step 6: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.
Step 7: Remove the cover and add the mozzarella cheese on top. Do this during the last few minutes of cooking. Replace the lid and let the cheese melt.
Step 8: Serve the Baked Ziti by itself or topped with red pepper flakes. Enjoy with garlic bread.
Nutrition Facts:
YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 278 | TOTAL FAT: 13g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 73mg | SODIUM: 803mg | CARBOHYDRATES: 23g | FIBER: 2g | SUGAR: 3g | PROTEIN: 18g
Ingredients
- 2 eggs
- 2 (25 oz.) jars of pasta sauce
- 1 lb. UNCOOKED penne pasta
- 15 ounces ricotta cheese
- 2 c. of freshly grated Parmesan cheese
- ⅓ c. freshly chopped basil
- 1 c. shredded mozzarella cheese
- 15 ounces tomato sauce
Instructions
Step 1: In a bowl, place the ricotta, eggs, and basil. Mix well until combined.
Step 2: Whisk both jars of pasta sauce and tomato sauce in a large bowl until blended.
Step 3: Set aside the grated Parmesan cheese.
Step 4: Ready a 6-quart slow cooker. Grease the inside. To the bottom of the slow cooker, add 2 ⅓ cups of pasta sauce, followed by ⅓ of the uncooked penne. On top, dot half of the ricotta mixture and evenly spread it out. Next, sprinkle half of the Parmesan cheese and top with another 2 ⅓ cups of sauce mixture, followed by an additional ⅓ of the uncooked penne. On top, dot the rest of the ricotta and evenly spread it out.
Step 5: Top everything off with the rest of the Parmesan cheese, followed by the last ⅓ of the uncooked penne. Spread the rest of the 2 ⅓ cups of sauce mixture on top.
Step 6: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.
Step 7: Remove the cover and add the mozzarella cheese on top. Do this during the last few minutes of cooking. Replace the lid and let the cheese melt.
Step 8: Serve the Baked Ziti by itself or topped with red pepper flakes. Enjoy with garlic bread.
