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Crock Pot Baked Ziti Recipe

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4.3 from 7 reviews

This Crock Pot Baked Ziti is a simple, hearty, and comforting pasta dish that layers uncooked penne with a rich blend of ricotta, eggs, fresh basil, and a combination of tomato sauces. Cooked slowly in a 6-quart slow cooker, this meal is perfect for a hands-off approach to traditional baked ziti, delivering a cheesy, saucy, and perfectly tender pasta baked without the use of an oven.

Ingredients

Sauce

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

Pasta

  • 1 pound uncooked penne pasta

Cheese Mixture

  • 15 ounces ricotta cheese
  • 2 eggs
  • 1/3 cup freshly chopped basil
  • 2 cups freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Prepare ricotta mixture: In a bowl, combine the ricotta cheese, eggs, and freshly chopped basil. Stir well to create a smooth, even mixture.
  2. Combine sauces: In a separate large bowl, mix together both jars of pasta sauce with the tomato sauce until fully blended.
  3. Grate Parmesan cheese: Freshly grate the Parmesan cheese and set aside for layering.
  4. Grease slow cooker: Lightly grease the inside of a 6-quart slow cooker to prevent sticking.
  5. Layer sauce bottom: Pour 2 1/3 cups of the sauce mixture into the bottom of the slow cooker, spreading evenly.
  6. Add first pasta layer: Portion the uncooked penne into thirds. Add the first third of the penne on top of the sauce layer.
  7. Add ricotta mixture: Dot half of the ricotta mixture over the pasta and spread it evenly.
  8. Add Parmesan cheese: Sprinkle half (1 cup) of the grated Parmesan evenly over the ricotta layer.
  9. Add second sauce layer: Pour another 2 1/3 cups of sauce mixture evenly over the layers.
  10. Add second pasta layer: Add the second third of the uncooked penne on top of the sauce.
  11. Add remaining ricotta mixture: Dot the remaining ricotta mixture over the pasta and spread smoothly.
  12. Add remaining Parmesan: Sprinkle the rest of the Parmesan cheese (1 cup) evenly over the ricotta.
  13. Add final pasta layer: Top with the last third of the uncooked penne pasta.
  14. Add final sauce layer: Pour the remaining 2 1/3 cups of sauce mixture evenly over the top.
  15. Cook ziti: Cover the slow cooker with the lid and cook on high for 2 to 3 hours until the pasta is tender but still al dente. The ideal cooking time is around 2.5 hours.
  16. Add mozzarella cheese: During the final 15 to 30 minutes of cooking, sprinkle the shredded mozzarella cheese over the top and allow it to melt completely.
  17. Serve: Serve the baked ziti warm. Optionally, garnish with red pepper flakes and serve alongside garlic bread and a fresh side salad for a full meal.

Notes

  • Measure the penne pasta into three equal portions before assembling to ensure even cooking.
  • Use freshly grated Parmesan cheese for the best flavor and melting texture.
  • Cooking time may vary slightly depending on your slow cooker brand and size; check pasta doneness to avoid overcooking.
  • This dish can be customized with ground meat or vegetables added into the sauce layers if desired.
  • Leftovers store well and can be reheated in the microwave or oven with a splash of water to retain moisture.

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