PREP TIME: 20 minutes | COOK TIME: 2 hours 30 minutes | TOTAL TIME: 2 hours 50 minutes | YIELD: 10 SERVINGS
Impress the crowd with this easy Baked Ziti. Not fussy, simple to throw together, and smells so nice when cooking! Yet, another amazing slow cooker recipe that made it right into our meal rotation.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 (25 oz) jars of pasta sauce
15 ounces tomato sauce
1 lb uncooked penne pasta
15 ounces ricotta cheese
2 Eggs
1/3 c freshly chopped basil
2 c of freshly grated Parmesan cheese
1 c shredded mozzarella cheese
How to make Crock Pot Baked Ziti
Step 1: In a bowl, add the ricotta, eggs, and basil. Stir well.
Step 2: Mix the jars of pasta sauce with the tomato sauce in a large bowl.
Step 3: Into the bottom of a greased 6-quart slow cooker, add 2 1/3 cups of pasta sauce and 1/3 of the uncooked penne.
Step 4: Add half of the ricotta mixture over and evenly spread.
Step 5: Top with half of the grated Parmesan cheese.
Step 6: Add another layer of 2 1/3 cups sauce mixture.
Step 7: 1/3 uncooked penne.
Step 8: And the rest of the ricotta mixture.
Step 9: Sprinkle over the rest of the Parmesan cheese.
Step 10: Top with the remaining 1/3 of the uncooked penne.
Step 11: And add the rest of the 2 1/3 cups sauce mixture over the last layer.
Step 12: Cover with the lid and cook for 2 to 3 hours on high or until the pasta is al dente.
Step 13: Sprinkle the mozzarella cheese over during the last several minutes of cooking and let it melt.
Step 14: Serve as is or sprinkle with red pepper flakes on top and serve with garlic bread. Enjoy!
Nutrition Facts:
Amount Per Serving: 1 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 (25 oz) jars of pasta sauce
- 15 ounces tomato sauce
- 1 lb uncooked penne pasta
- 15 ounces ricotta cheese
- 2 Eggs
- 1/3 c freshly chopped basil
- 2 c of freshly grated Parmesan cheese
- 1 c shredded mozzarella cheese
Instructions
Step 1: In a bowl, add the ricotta, eggs, and basil. Stir well.
Step 2: Mix the jars of pasta sauce with the tomato sauce in a large bowl.
Step 3: Into the bottom of a greased 6-quart slow cooker, add 2 1/3 cups of pasta sauce and 1/3 of the uncooked penne.
Step 4: Add half of the ricotta mixture over and evenly spread.
Step 5: Top with half of the grated Parmesan cheese.
Step 6: Add another layer of 2 1/3 cups sauce mixture.
Step 7: 1/3 uncooked penne.
Step 8: And the rest of the ricotta mixture.
Step 9: Sprinkle over the rest of the Parmesan cheese.
Step 10: Top with the remaining 1/3 of the uncooked penne.
Step 11: And add the rest of the 2 1/3 cups sauce mixture over the last layer.
Step 12: Cover with the lid and cook for 2 to 3 hours on high or until the pasta is al dente.
Step 13: Sprinkle the mozzarella cheese over during the last several minutes of cooking and let it melt.
Step 14: Serve as is or sprinkle with red pepper flakes on top and serve with garlic bread. Enjoy!
