Crock Pot Baked Ziti

Kitchen Ready Betty

This crock pot baked ziti recipe is a total gamechanger and will have you forget all about the baked version you used to make.

With oozing, bubbling cheese, tender noodles, and a hearty tomato sauce blend, this comforting one pot meal is kid approved and makes a lot, making it perfect for potlucks and holidays.

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Prep Time 15

Cook Time 3

Resting Time 5

Total Time 3 20

Course Main Dishes, Slow Cooker

Cuisine American, Italian

Servings

Calories 487 kcal

Equipment

6 quart slow cooker/crockpot (well greased or lined)
measuring cups
measuring spoons
small mixing bowl
medium mixing bowl
large mixing bowl
cheese grater

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Ingredients

14.5 oz (1 can) petite diced tomatoes + juice
5.5 cups pizza, pasta, or marinara sauce (about 60 oz sauce)
15 oz tomato sauce
16 oz (1 lb.) uncooked ziti, penne, or rotini
15 oz ricotta cheese
2 eggs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon crushed red pepper
12 oz fresh mozzarella slices
1 cups shredded mozzarella cheese
1 cup freshly grated parmesan

Instructions

Mix the tomatoes and their juice, the pizza/pasta sauce, and tomato sauce together in a large mixing bowl. Then add 2.75 cups of this mixture to the bottom of a well greased crockpot.
Add ⅓ of the dry noodles (5.33 oz) on top of the sauce in the crockpot.
Mix the ricotta, eggs, and all seasonings in a medium mixing bowl. Place ½ of this mixture on top of the uncooked noodles.
Arrange 4 oz. mozzarella slices on top of ricotta mixture. Combine shredded mozzarella and grated parmesan; sprinkle ⅓ of this mixture on top of the mozzarella slices.
Repeat the layers by adding 2.75 more cups of the sauce, followed by ⅓ of the noodles (5.33 oz), the remaining half of the ricotta mixture, 4 oz mozzarella slices, and ⅓ of the shredded mozzarella/parmesan mixture.
For the third and final layer, add the remaining noodles first, then the remaining sauce, and top with the remaining mozzarella slices, followed by the final ⅓ of the shredded mozzarella/parmesan mixture.
Cover and cook on low for 2.5-3 hours. Keep warm until ready to serve. Let stand 5 minutes before serving.

Notes

This recipe is best cooked on low to avoid over-drying. Slow cookers vary, so check after 2 ½ hours to see if it's done.

Make sure all the noodles in the top layer are covered by the sauce and cheese so they don't dry out while slow cooking.

Don't skimp on the sauce! Follow the recipe instructions and make sure you have adequate levels of sauce for this recipe. Too much causes the meal to be sloppy and soupy; too little can be drying and the noodles won't cook properly.

Store Crock Pot Baked Ziti in an airtight container. Refrigerate for up to 5 days. The ziti can also be frozen for up to 3 months in freezer safe packaging; defrost overnight in the fridge.

Nutrition

Calories: 487kcalCarbohydrates: 49gProtein: 28gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 97mgSodium: 1391mgPotassium: 857mgFiber: 5gSugar: 10gVitamin A: 1510IUVitamin C: 16mgCalcium: 492mgIron: 4mg

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