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Crock Pot Baked Ziti Recipe

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4.3 from 9 reviews

This Crock Pot Baked Ziti is a comforting, easy-to-make Italian-American dish that combines uncooked penne pasta with layers of ricotta, parmesan, mozzarella, and a rich tomato sauce, all slow-cooked to perfection in a crock pot. It’s perfect for a busy day when you want a hearty, warm meal waiting for you without much active cooking.

Ingredients

Sauce

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

Pasta

  • 1 pound uncooked penne pasta

Cheese Mixture

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

Instructions

  1. Prepare the Ricotta Mixture: In a bowl, combine the ricotta cheese, eggs, and freshly chopped basil. Stir well until the mixture is smooth and evenly combined.
  2. Combine Sauces: In a large bowl, mix together both jars of pasta sauce and the tomato sauce thoroughly to create a unified sauce mixture.
  3. Prepare Parmesan Cheese: Grate the Parmesan cheese freshly if not already grated and set it aside for layering.
  4. Grease Slow Cooker: Lightly grease the inside of a 6-quart slow cooker with non-stick spray or a bit of oil to prevent sticking.
  5. First Layer of Sauce: Pour 2 1/3 cups of the combined pasta sauce into the bottom of the slow cooker, spreading it evenly.
  6. First Layer of Pasta: Add one-third of the uncooked penne pasta evenly over the sauce layer. It is helpful to pre-measure the pasta into three equal portions for consistent layering.
  7. First Ricotta Layer: Dot half of the ricotta mixture across the pasta layer and spread it evenly for good coverage.
  8. First Parmesan Layer: Sprinkle 1 cup (half) of the grated Parmesan cheese evenly over the ricotta layer.
  9. Second Sauce Layer: Add another 2 1/3 cups of the combined sauce mixture over the cheese layer.
  10. Second Pasta Layer: Add the second third of uncooked penne pasta evenly on top of the sauce.
  11. Second Ricotta Layer: Dot with the remaining ricotta mixture and spread it out evenly.
  12. Second Parmesan Layer: Sprinkle the remaining 1 cup of grated Parmesan cheese evenly over the ricotta.
  13. Final Pasta Layer: Add the last one-third of uncooked penne pasta evenly over the top.
  14. Top with Sauce: Pour the remaining 2 1/3 cups of sauce mixture over the final pasta layer, spreading to cover all the pasta.
  15. Cook: Cover the slow cooker and cook the baked ziti on high for 2 to 3 hours, checking around 2.5 hours for al dente pasta. The pasta should be tender but not mushy.
  16. Add Mozzarella Cheese: During the last 15 to 30 minutes of cooking, sprinkle the shredded mozzarella cheese on top of the baked ziti and allow it to melt and become bubbly.
  17. Serve: Serve the crock pot baked ziti hot, either on its own or topped with red pepper flakes, accompanied by garlic bread and a fresh side salad for a complete meal.

Notes

  • Do not pre-cook the pasta; it cooks perfectly in the crockpot.
  • Ensure even layers for balanced flavor and texture in every bite.
  • If the pasta is too firm at 3 hours, you can continue cooking until desired tenderness is achieved.
  • Freshly grated cheeses make a big difference in flavor.
  • Use a 6-quart slow cooker for best results; smaller cookers may cause overflow or uneven cooking.
  • Adding the mozzarella near the end prevents it from overcooking and becoming rubbery.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.

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