Crock Pot Baked Ziti
A comforting and flavorful dish with layers of pasta, cheese, and marinara sauce, perfect for busy weeknights or casual gatherings.
Ingredients
Cheese Filling
- 32 oz ricotta cheese
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Pasta and Sauce
- 48 oz marinara sauce
- 12 oz gluten-free penne pasta
- 16 oz shredded mozzarella cheese
Instructions
Preparation
- Spray the insert of your slow cooker with non-stick spray.
- In a large mixing bowl, combine the ricotta cheese, eggs, parmesan cheese, dried basil, salt, and black pepper. Mix until smooth.
Layering
- Cover the bottom of the slow cooker with a layer of marinara sauce.
- Add a handful of gluten-free penne pasta over the marinara sauce.
- Dollop spoonfuls of the ricotta mixture over the pasta followed by a handful of shredded mozzarella cheese.
- Repeat the layering of marinara sauce, pasta, ricotta mixture, and mozzarella cheese two more times.
- Finish with a final layer of marinara sauce and a sprinkle of mozzarella and parmesan cheese.
Cooking
- Cover the slow cooker and cook on high for about 2 ½ hours, until pasta is tender.
Serving
- Allow the baked ziti to cool slightly before serving.
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Notes
Serve with garlic bread and a fresh salad. Consider adding vegetables or experiment with different cheese types for variation. Store leftovers in airtight containers, refrigerate for up to 3-4 days or freeze for up to 2 months.