Description
This Crockpot Ziti is a comforting and easy-to-make Italian-inspired pasta dish perfect for busy days. Layers of uncooked ziti pasta, creamy ricotta mixed with eggs and Italian seasoning, marinara sauce, and a blend of mozzarella and Parmesan cheeses are slowly cooked in a slow cooker until perfectly tender and bubbling. It’s an effortless, hearty meal that requires minimal prep and allows flavors to meld beautifully over hours.
Ingredients
Scale
Cheese Mixture
- 15 ounces Ricotta cheese
- 2 large eggs
- 1 tablespoon Italian seasoning
Sauce
- 1 (14 oz) can petite diced tomatoes
- 2 (25-ounce) jars marinara sauce
Pasta
- 1 pound ziti or penne pasta (uncooked)
Cheese Topping
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Prepare the Ricotta Mixture: In a bowl, combine the ricotta cheese, eggs, and Italian seasoning. Stir well until fully blended and set aside.
- Combine Sauces: In a large bowl, mix together the marinara sauce jars and the petite diced tomatoes to create a uniform sauce mixture.
- Prepare Cheese Blend: Grate the Parmesan cheese if not pre-shredded. Combine the Parmesan with the shredded mozzarella cheese and set this mixture aside.
- Grease Slow Cooker: Lightly grease the inside of a 6-quart slow cooker to prevent sticking during cooking.
- Layer Sauce: Add about one-third (approximately 2 and 1/3 cups) of the sauce mixture to the bottom of the slow cooker, spreading it evenly.
- Add First Pasta Layer: Sprinkle one-third of the uncooked ziti (about 1/3 pound) evenly over the sauce layer.
- Add Ricotta Layer: Dot half of the ricotta and egg mixture over the pasta and spread it evenly to cover as much as possible.
- Add Cheese Layer: Sprinkle 1 cup of the shredded mozzarella and Parmesan cheese blend evenly over the ricotta layer.
- Add Second Sauce Layer: Pour another 2 and 1/3 cups of the sauce mixture evenly over the cheese layer.
- Add Second Pasta Layer: Add another one-third of the uncooked pasta evenly over the sauce.
- Add Remaining Ricotta Mixture: Dot on the remaining half of the ricotta mixture and spread it out evenly.
- Add Second Cheese Layer: Sprinkle another 1 cup of the shredded cheese mixture over the ricotta layer.
- Add Final Pasta Layer: Top with the last one-third of the uncooked pasta, spreading it evenly.
- Add Last Sauce and Cheese Layers: Pour the remaining 2 and 1/3 cups of sauce mixture over the pasta, then top with the remaining 1 cup of cheese blend, spreading evenly.
- Cook: Cover the slow cooker and cook on high for 3 hours or on low for about 5 hours. Cooking times can vary, so begin checking for doneness and ensure the pasta is al dente.
- Serve: Serve the ziti hot, either plain or topped with red pepper flakes and fresh basil as garnish for added flavor. Enjoy your comforting crockpot meal!
Notes
- Make sure to use a 6-quart slow cooker to fit all ingredients comfortably.
- Cooking times may vary depending on the specific slow cooker model; check pasta doneness periodically after 3 hours.
- You can substitute penne for ziti if desired.
- For extra flavor, add fresh basil or red pepper flakes before serving.
- This recipe can be prepared ahead by assembling the layers and refrigerating before cooking; add additional cooking time if starting from cold.
- If a thicker sauce consistency is preferred, drain some liquid from the diced tomatoes before mixing.
