Crock Pot Baked Ziti
A comforting slow-cooked dish featuring layers of creamy ricotta, melty mozzarella, and flavorful marinara, perfect for busy weeknights or feeding a crowd.
Ingredients
Cheese Mixture
- 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 plus more for topping
Pasta and Sauce
- 48 oz marinara sauce 2 jars, 24 oz each
- 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 bowl, mix together ricotta cheese, eggs, grated parmesan cheese, dried basil, salt, and black pepper until well blended.
- Cover the bottom of the slow cooker insert with a layer of marinara sauce.
- Layer the gluten-free penne pasta over the sauce.
- Drop spoonfuls of the ricotta mixture onto the pasta, distributing it evenly.
- Sprinkle a layer of shredded mozzarella cheese over the ricotta mixture.
- Repeat layering with marinara sauce, penne pasta, ricotta mixture, and mozzarella cheese two more times.
- Finish with a layer of marinara sauce on top, and reserve some mozzarella and parmesan for the last layer.
- Top the final layer with shredded mozzarella and grated parmesan cheese.
Cooking
- Cover the slow cooker with the lid and set to high heat. Cook for 2 ½ hours.
- Once cooked, remove the lid and let the baked ziti cool for a few minutes before serving.
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Notes
Serve with garlic bread and a fresh salad. For extra flavor, add olive oil or fresh basil on each serving. Consider using high-quality marinara or adding vegetables for nutrition.