Description
This Crockpot Ziti recipe is a comforting and easy-to-make pasta dish featuring layers of uncooked ziti, tangy marinara sauce, creamy ricotta mixture, and a blend of gooey mozzarella and Parmesan cheeses. Prepared effortlessly in a slow cooker, this meal is perfect for busy days and yields a flavorful, cheesy pasta baked to perfection without the need for boiling.
Ingredients
Scale
Cheese Mixture
- 15 ounces Ricotta cheese
- 2 large eggs
- 1 tablespoon Italian seasoning
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Sauce
- 1 14-ounce can petite diced tomatoes
- 2 25-ounce jars marinara sauce
Pasta
- 1 pound ziti or penne pasta (uncooked)
Instructions
- Prepare the ricotta mixture: In a bowl, combine the ricotta cheese, eggs, and Italian seasoning. Stir thoroughly until the ingredients are well mixed and the mixture is smooth.
- Mix sauces: In a large bowl, mix together both jars of marinara sauce and the can of petite diced tomatoes to create a combined sauce base.
- Mix shredded cheeses: Grate the Parmesan cheese if not pre-shredded, then combine it with the shredded mozzarella cheese. Set aside this cheese blend for layered assembly.
- Prepare slow cooker: Grease the inside of a 6-quart slow cooker with non-stick spray or butter to prevent sticking during cooking.
- Layer sauce: Pour about one third (approximately 2 and 1/3 cups) of the sauce mixture into the bottom of the slow cooker, spreading it evenly.
- Add pasta layer: Add one third of the uncooked ziti (about 1/3 pound) over the sauce layer, distributing the pasta evenly.
- Add ricotta mixture: Dot half of the ricotta mixture over the pasta layer. Use a spoon to gently spread it out evenly for consistent flavor across the layer.
- Add shredded cheese: Sprinkle one cup of the shredded mozzarella and Parmesan cheese mixture evenly over the ricotta layer.
- Add more sauce: Pour another 2 and 1/3 cups of the sauce mixture over the cheese layer, spreading carefully to cover.
- Second pasta layer: Add the next third of uncooked ziti (about 1/3 pound) evenly over the sauce.
- Add remaining ricotta mixture: Dot the remaining ricotta mixture evenly over this pasta layer and spread it out gently.
- Add shredded cheese: Sprinkle another cup of the shredded mozzarella and Parmesan cheese mixture evenly over the ricotta layer.
- Final pasta layer: Add the last third of the uncooked ziti (about 1/3 pound) on top.
- Top with sauce and cheese: Pour the remaining 2 and 1/3 cups of sauce mixture over the pasta and finish by sprinkling the last cup of shredded cheese on top.
- Cook: Cover the slow cooker and cook on high for 3 hours or low for about 5 hours. Cook until the pasta is al dente; monitor during the final stages as slow cooker times can vary.
- Serve: Spoon the cooked ziti onto plates and serve alone or topped with optional red pepper flakes and fresh basil leaves for added flavor. Enjoy your creamy and cheesy crockpot ziti!
Notes
- Since the pasta cooks uncooked in the slow cooker, cooking times may vary slightly depending on your appliance; check the pasta texture near the end of cooking.
- Feel free to substitute penne pasta if ziti is not available.
- For added heat, sprinkle red pepper flakes before serving.
- Fresh basil makes a great garnish and adds brightness to the dish.
- Greasing the slow cooker well will prevent sticking, making serving and cleanup easier.
- If you prefer a lower-fat version, try part-skim ricotta and mozzarella cheeses.
