Slow Cooker Baked Ziti (Printer View)

Comforting slow cooker ziti layered with tomato sauce, ricotta, and melted cheeses.

# Components:

→ Pasta

01 - 1 lb uncooked ziti or penne pasta

→ Sauce

02 - 28 fl oz jar marinara or pasta sauce

→ Cheeses

03 - 15 oz ricotta cheese
04 - 2 cups shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese

→ Water

06 - 2 cups water

# Method:

01 - Lightly grease the interior of a large slow cooker with nonstick spray or olive oil.
02 - Place half of the uncooked ziti in the slow cooker, then spoon half of the marinara sauce evenly over the pasta.
03 - Dollop and gently spread half of the ricotta over the sauce layer.
04 - Top with half of the shredded mozzarella and grated Parmesan cheeses.
05 - Repeat the layering process with the remaining pasta, sauce, ricotta, mozzarella, and Parmesan cheese.
06 - Pour water evenly over the assembled layers in the slow cooker.
07 - Cover and cook on LOW heat for 3 hours, until pasta is tender and cheese is melted and bubbly.
08 - Turn off the slow cooker and allow the baked ziti to rest uncovered for 10 minutes before serving.

# Expert Advice:

01 -
  • Quickly assembled and easy to prepare
  • No need to boil the pasta first
02 -
  • This dish can be made vegetarian by selecting pasta sauce and cheese without animal rennet.
  • Contains common allergens: wheat and milk.
03 -
  • Let the cooked ziti sit for ten minutes, uncovered, to help the sauce thicken before serving.
  • Use a large spoon or spatula to carefully serve each portion without breaking the pasta.
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