PREP TIME: 20 mins | COOK TIME: 2 hrs 30 mins | TOTAL TIME: 2 hrs 50 mins | YIELD: 10 servings
A total crowd-pleaser! This crock pot baked Ziti is super easy to make and one of the best penne dinners you can make for your family!
You got to love every bite of this baked penne. This has delicious layers of pasta and cheese and bites of fresh ricotta and basil. Serve this with garlic bread to soak up all the mouthwatering flavors!
Ingredients
2 eggs
2 (25 oz.) jars of pasta sauce
15 ounces ricotta cheese
⅓ c. freshly chopped basil
15 ounces tomato sauce
1 lb. UNCOOKED penne pasta
1 c. shredded mozzarella cheese
2 c. of freshly grated Parmesan cheese
How to make Crock Pot Baked Ziti
Step 1: In a bowl, place the ricotta, eggs, and basil. Mix well until combined.
Step 2: Whisk both jars of pasta sauce and tomato sauce in a large bowl.
Step 3: Next, grate the Parmesan cheese and set aside.
Step 4: Into the bottom of a greased 6-quart slow cooker, add 2 1/2 c of the pasta sauce. Top with 1/3 of the uncooked penne, then top half with ricotta mixture, evenly spreading them out. Then, sprinkle with 1 cup of Parmesan cheese.
Step 5: On top, add another layer of the sauce mixture, then uncooked penne and dots of the rest of the ricotta, spreading it out.
Step 6: Over the last layer, sprinkle the rest of the Parmesan cheese, followed by another layer of the uncooked penne and sauce mixture.
Step 7: Cover the slow cooker and set it to cook for 2 to 3 hours on high until the pasta is al dente.
Step 8: Add the mozzarella cheese on top during the last couple minutes of cooking and let it melt.
Step 9: When ready, serve the Baked Ziti by itself or topped with red pepper flakes and serve 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
Crock Pot Baked Ziti
Ingredients
- 2 eggs
- 2 25 oz. jars of pasta sauce
- 15 ounces ricotta cheese
- ⅓ c. freshly chopped basil
- 15 ounces tomato sauce
- 1 lb. UNCOOKED penne pasta
- 1 c. shredded mozzarella cheese
- 2 c. of freshly grated Parmesan cheese
Instructions
- In a bowl, place the ricotta, eggs, and basil. Mix well until combined.
- Whisk both jars of pasta sauce and tomato sauce in a large bowl.
- Next, grate the Parmesan cheese and set aside.
- Into the bottom of a greased 6-quart slow cooker, add 2 1/2 c of the pasta sauce. Top with 1/3 of the uncooked penne, then top half with ricotta mixture, evenly spreading them out. Then, sprinkle with 1 cup of Parmesan cheese.
- On top, add another layer of the sauce mixture, then uncooked penne and dots of the rest of the ricotta, spreading it out.
- Over the last layer, sprinkle the rest of the Parmesan cheese, followed by another layer of the uncooked penne and sauce mixture.
- Cover the slow cooker and set it to cook for 2 to 3 hours on high until the pasta is al dente.
- Add the mozzarella cheese on top during the last couple minutes of cooking and let it melt.
- When ready, serve the Baked Ziti by itself or topped with red pepper flakes and serve with garlic bread.
