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Crock Pot Baked Ziti Recipe

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4.1 from 4 reviews

  • Author: Molly
  • Total Time: 2 hours 45 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Crock Pot Baked Ziti recipe delivers a comforting and hearty Italian-inspired dish that’s perfect for busy days. Combining uncooked penne pasta with rich ricotta cheese, fresh basil, and a blend of tomato sauces, it slow cooks to perfection in a crock pot. Topped with melted mozzarella and parmesan cheese, this 10-serving meal is easy to prepare and packed with flavor, making it an ideal option for family dinners or meal prep.

Ingredients

Sauce Mixture

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

Pasta and Cheese

  • 1 pound uncooked penne pasta
  • 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 ricotta cheese, eggs, and freshly chopped basil, stirring well to create a smooth mixture.
  2. Mix Sauces: In a large bowl, blend both jars of pasta sauce with the tomato sauce for a uniform flavor base.
  3. Grate Parmesan: Freshly grate the parmesan cheese and set it aside for layering.
  4. Grease Slow Cooker: Lightly grease the inside of a 6-quart crock pot to prevent sticking.
  5. Layer Sauce: Pour 2 1/3 cups of the sauce mixture into the bottom of the slow cooker to form the base layer.
  6. First Pasta Layer: Add one-third of the uncooked penne pasta over the sauce evenly; it helps to measure pasta into thirds beforehand for even cooking.
  7. Add Ricotta: Distribute half of the ricotta mixture in small dollops on top of the pasta and spread evenly.
  8. Add Parmesan: Sprinkle half of the parmesan cheese (1 cup) evenly over the ricotta layer.
  9. Second Sauce Layer: Pour another 2 1/3 cups of the sauce mixture over the cheese layer.
  10. Second Pasta Layer: Add the second third of uncooked penne pasta evenly over the sauce.
  11. Add Remaining Ricotta: Spoon on the remaining ricotta mixture and spread it out evenly.
  12. Sprinkle Remaining Parmesan: Add the remaining parmesan cheese (1 cup) evenly over the ricotta.
  13. Final Pasta Layer: Top with the last third of the uncooked penne pasta.
  14. Top with Sauce: Pour the remaining 2 1/3 cups of sauce mixture over the final pasta layer.
  15. Cook: Cover the crock pot and cook on high for 2 to 3 hours, checking around 2.5 hours; the pasta should be al dente.
  16. Add Mozzarella: In the last 15 to 30 minutes of cooking, sprinkle shredded mozzarella cheese over the top and allow it to melt.
  17. Serve: Serve the baked ziti alone or with optional red pepper flakes, accompanied by garlic bread and a side salad for a complete meal.

Notes

  • Measuring the penne pasta into thirds before layering ensures even cooking throughout.
  • Cooking times can vary depending on your slow cooker model; start checking doneness after 2 hours.
  • The dish can be topped with red pepper flakes for a spicy kick.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • For a gluten-free version, substitute penne pasta with gluten-free pasta.
  • Using freshly grated parmesan enhances flavor compared to pre-grated cheese.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

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