Slow-Cooker Baked Ziti

Total Time

Prep: 10 min. Cook: 2 hours

Makes

1 serving

Ingredients

1 container (15 ounces) whole-milk ricotta cheese
1 large egg, beaten
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
1 jar (24 ounces) meatless pasta sauce
2 cups uncooked ziti
1/4 cup water
2 cups shredded mozzarella cheese
1/4 cup minced fresh basil
Grated Parmesan cheese, optional

Directions

In a small bowl stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over pasta. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. Cover, cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

Slow-Cooker Baked Ziti Tips

Can you put uncooked pasta in the slow-cooker?

Yes! This slow-cooker baked ziti recipe was developed with enough liquid to rehydrate the dry, uncooked pasta during the 2-1/2 hours it spends in the slow cooker. This way, no prep is necessary. Many of these other slow-cooker pasta recipes don’t require cooking the noodles ahead of time, either.

What other pasta shapes can you use in slow-cooker baked ziti?

Other short-cut pastas make a great substitute for ziti. Try rigatoni, penne, radiatore or casarecce, or check out our guide to pasta shapes for more ideas.

How do you store slow-cooker baked ziti?

Store slow-cooker baked ziti in an airtight container in the refrigerator for up to 5 days. But we’re sure you’ll eat up the leftovers before then—especially when served with garlic bread.

—Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1-1/2 cups: 379 calories, 17g fat (10g saturated fat), 89mg cholesterol, 886mg sodium, 36g carbohydrate (13g sugars, 3g fiber), 23g protein.

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