PREP TIME: 20 MINS | COOK TIME: 2 HRS 30 MINS | TOTAL TIME: 2 HRS 50 MINS | YIELD: 10 servings
I always love this crockpot-baked Ziti. It is so easy to prep using only a few simple ingredients. A certified crowd-pleaser and the best penne meal you’ll ever make! Layer everything in your slow cooker and set it to cook for hours. Go home to this amazing and scrumptious baked Ziti. Enjoy this by itself or serve it with a simple side salad. You can also sprinkle some red pepper flakes for that perfect kick.
Ingredients
2 eggs
1 lb. UNCOOKED penne pasta
15 ounces tomato sauce
15 ounces ricotta cheese
⅓ c. freshly chopped basil
1 c. shredded mozzarella cheese
2 c. of freshly grated Parmesan cheese
2 (25 oz.) jars of pasta sauce
How to make Crock Pot Baked Ziti
Step 1: In a bowl, whisk the ricotta, eggs, and basil until well mixed.
Step 2: Place both jars of pasta sauce and tomato sauce in a large bowl. Mix well.
Step 3: Next, grate the Parmesan cheese. Keep it aside.
Step 4: To the bottom of a greased 6-quart slow cooker, pour in 2 ⅓ cups of pasta sauce. Then, add ⅓ of the uncooked penne. On top, evenly spread out half of the ricotta mixture, followed by half of the Parmesan cheese.
Step 5: On top, pour in additional 2 ⅓ cups of the sauce mixture, followed by another ⅓ of the uncooked penne.
Step 6: Evenly spread out the rest of the ricotta on top and sprinkle with the rest of the Parmesan cheese.
Step 7: Next, add the remaining ⅓ of the uncooked penne and top with the last 2 ⅓ cups of the sauce mixture.
Step 8: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.
Step 9: Add the mozzarella in the last couple of minutes of cooking and let it melt.
Step 10: When done, serve the baked Ziti immediately by itself or garnished with some 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
- 1 lb. UNCOOKED penne pasta
- 15 ounces tomato sauce
- 15 ounces ricotta cheese
- ⅓ c. freshly chopped basil
- 1 c. shredded mozzarella cheese
- 2 c. of freshly grated Parmesan cheese
- 2 (25 oz.) jars of pasta sauce
Instructions
Step 1: In a bowl, whisk the ricotta, eggs, and basil until well mixed.
Step 2: Place both jars of pasta sauce and tomato sauce in a large bowl. Mix well.
Step 3: Next, grate the Parmesan cheese. Keep it aside.
Step 4: To the bottom of a greased 6-quart slow cooker, pour in 2 ⅓ cups of pasta sauce. Then, add ⅓ of the uncooked penne. On top, evenly spread out half of the ricotta mixture, followed by half of the Parmesan cheese.
Step 5: On top, pour in additional 2 ⅓ cups of the sauce mixture, followed by another ⅓ of the uncooked penne.
Step 6: Evenly spread out the rest of the ricotta on top and sprinkle with the rest of the Parmesan cheese.
Step 7: Next, add the remaining ⅓ of the uncooked penne and top with the last 2 ⅓ cups of the sauce mixture.
Step 8: Put the lid on and set to cook for 2 to 3 hours on high or until the pasta is al dente.
Step 9: Add the mozzarella in the last couple of minutes of cooking and let it melt.
Step 10: When done, serve the baked Ziti immediately by itself or garnished with some red pepper flakes. Enjoy with garlic bread.
