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Crock Pot Baked Ziti Recipe

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4.4 from 11 reviews

This Crock Pot Baked Ziti is a comforting, hands-off Italian-American classic made by layering uncooked penne pasta with a rich combination of pasta sauces, creamy ricotta, fresh basil, and a blend of Parmesan and mozzarella cheeses in a slow cooker. Perfectly cooked after a few hours on high, it delivers an easy, cheesy, and hearty meal that pairs wonderfully with garlic bread and a fresh side salad.

Ingredients

Sauce

  • 2 (25 ounce) jars pasta sauce
  • 15 ounces tomato sauce

Pasta

  • 1 pound uncooked penne pasta

Cheese Mixture

  • 15 ounces ricotta cheese
  • 2 eggs
  • 1/3 cup fresh basil, chopped

Cheese Toppings

  • 2 cups Parmesan cheese, freshly grated
  • 1 cup shredded mozzarella cheese

Instructions

  1. Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese, eggs, and freshly chopped basil. Stir well until smooth and evenly mixed.
  2. Mix Sauces: In a large bowl, blend both jars of pasta sauce and the tomato sauce together thoroughly to create a uniform sauce mixture.
  3. Grate Parmesan: Grate the Parmesan cheese fresh if not pre-grated and set aside for layering.
  4. Grease Slow Cooker: Lightly grease the inside of a 6-quart slow cooker to prevent sticking during cooking.
  5. Layer Sauce: Pour 2 and 1/3 cups of the sauce mixture into the bottom of the slow cooker, spreading it evenly.
  6. Add Pasta: Divide the uncooked penne pasta into three equal parts. Add the first third of the pasta evenly over the sauce layer.
  7. Add Ricotta: Dot half of the ricotta cheese mixture over the pasta and spread it gently to cover evenly.
  8. Add Parmesan: Sprinkle half of the grated Parmesan cheese, about 1 cup, evenly over the ricotta layer.
  9. Layer Sauce Again: Add another 2 and 1/3 cups of the sauce mixture on top of the cheese layers.
  10. Second Pasta Layer: Add the second third of the uncooked penne pasta, spreading evenly.
  11. Dot Remaining Ricotta: Distribute the remaining half of the ricotta mixture across the pasta and smooth out evenly.
  12. Add Remaining Parmesan: Sprinkle the remaining 1 cup of Parmesan cheese over the ricotta layer.
  13. Final Pasta Layer: Add the last third of the uncooked penne pasta evenly over the cheese.
  14. Top with Sauce: Pour the final 2 and 1/3 cups of sauce mixture on top to cover the pasta layer.
  15. Cook: Cover the slow cooker and cook on high for 2 to 3 hours, stirring is not necessary. Check around 2 hours 30 minutes for perfectly al dente pasta.
  16. Add Mozzarella: In the last 15 to 30 minutes of cooking, sprinkle the shredded mozzarella cheese over the top and allow it to melt fully.
  17. Serve: Serve the baked ziti alone or topped with red pepper flakes. It pairs beautifully with garlic bread and a fresh side salad for a complete meal.

Notes

  • Measuring the pasta into three equal parts ensures even cooking and proper layering.
  • Use a 6-quart slow cooker for optimal results; smaller sizes may overflow, larger sizes may affect cooking time.
  • Cooking time may vary slightly depending on your slow cooker model, so check doneness around 2.5 hours.
  • For a spicier kick, add crushed red pepper flakes on top before serving.
  • If preferred, fresh mozzarella can be used instead of shredded for a different texture.
  • Do not stir during cooking to preserve the layered texture and prevent breaking down the pasta.

Find it online: https://bitezly.com/crock-pot-baked-ziti-recipe-2/