Throw raw pasta into a slow cooker and then watch your family devour this classic
This slow cooker baked ziti is a lifesaver for busy weeknights. Packed with flavor and cheesy goodness, it comes together in your slow cooker with minimal effort. Plus, you can easily customize it by adding your favorite protein for a heartier meal.
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Slow Cooker Baked Ziti:
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Uncooked ziti (or penne) | 8 ounces |
| Cornstarch | 2 tablespoons |
| Spaghetti sauce | 2 cups |
| Crushed tomatoes | (15 oz) can |
| Tomato paste | 2 tablespoons |
| Water | ½ cup |
| Onion, finely diced | 1 cup |
| Garlic, minced | 5 cloves |
| Ricotta cheese | 2 cups |
| Parmesan cheese, finely shredded | 1 cup |
| Eggs | 2 |
| Freshly chopped basil | ⅓ cup |
| Asiago cheese, finely shredded | 1 cup |
Instructions:
- Prep the Pasta: Add the ziti to your 6-quart slow cooker and toss it with the cornstarch. Make sure each piece is lightly coated.
- Build the Sauce: Pour in the spaghetti sauce, crushed tomatoes, tomato paste, and water. Stir everything well to combine, ensuring the tomato paste is fully incorporated.
- Make the Creamy Cheese Mixture: In a separate bowl, whisk together the diced onion, minced garlic, ricotta cheese, Parmesan cheese, and eggs.
- Layer it Up: Spread the ricotta cheese mixture evenly over the pasta in the slow cooker.
- Slow Cook on High: Cover the slow cooker and cook on high for 3 hours.
- Melt the Cheese and Add Freshness: Uncover the slow cooker and sprinkle the Asiago cheese and fresh basil on top. Recover and cook for an additional 15 minutes, until the Asiago cheese is melted and bubbly.
Pro Tip: Want to make it heartier? Brown some ground beef or sausage in a skillet beforehand and add it as a layer between the pasta and the ricotta cheese mixture!
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