Slow Cooker Baked Ziti

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## Slow Cooker Baked Ziti

This “set it and forget it” version uses a layering technique similar to lasagna but with the ease of tubular pasta. By adding a little extra moisture and cooking on low, the pasta absorbs the sauce perfectly without becoming mushy.

  • Prep time: 15 minutes

  • Cook time: 2.5 to 3 hours (Low)

  • Servings: 6–8 people

### Ingredients

  • Pasta: 1 lb (16 oz) dry ziti or penne pasta (uncooked)

  • Sauce: 2 jars (24 oz each) of high-quality marinara sauce

  • Meat (Optional): 1 lb ground Italian sausage or beef, browned and drained

  • Cheese Mixture:

    • 1 container (15 oz) ricotta cheese

    • 1 large egg (helps bind the cheese)

    • 1 tsp dried oregano or Italian seasoning

    • 1/2 tsp garlic powder

  • Topping:

    • 2 cups shredded mozzarella cheese

    • 1/2 cup grated Parmesan cheese

    • Fresh parsley for garnish

### Instructions

  1. Prep the Cheese: In a small bowl, mix the ricotta, egg, oregano, and garlic powder until smooth.

  2. Layer the Base: Pour about 1 cup of marinara sauce into the bottom of a 6-quart slow cooker.

  3. The Pasta Layer: Toss the uncooked pasta with the remaining sauce and the browned meat (if using) in a separate bowl to ensure every noodle is coated.

  4. Assemble: * Add half of the pasta/sauce mixture to the slow cooker.

    • Dollop the ricotta mixture over the pasta.

    • Top with the remaining pasta mixture.

  5. Cook: Cover and cook on Low for 2.5 to 3 hours. Check at the 2-hour mark; the pasta should be “al dente.”

  6. The Melty Finish: Sprinkle the mozzarella and Parmesan over the top. Cover for another 15 minutes or until the cheese is melted and gooey.

### Nutritional Info (Per Serving)

Estimate based on 1/8th of the recipe with Italian sausage.

Calories Total Fat Carbs Protein Fiber
540 kcal 26g 48g 28g 4g

### Notes & Tips

  • The “No-Boil” Secret: You do not need to boil the pasta beforehand. The moisture from the sauce and the steam in the slow cooker will cook the noodles perfectly.

  • Watch the Clock: Slow cookers vary in heat. Check your pasta at 2 hours. If it’s soft, it’s done! Cooking too long (over 4 hours) will result in “mushy” pasta.

  • Add Liquid: If your marinara sauce is very thick, add 1/2 cup of water or beef broth to the mix to ensure there is enough liquid for the pasta to absorb.

### Benefits

  • Energy Efficient: Uses less power than a large oven.

  • Hands-Off: Great for families with extracurriculars; dinner is ready when you get home.

  • High Protein: Between the ricotta, mozzarella, and optional sausage, this is a very satiating meal.

## Q&A

Q: Can I use whole wheat pasta?

A: Yes, but whole wheat pasta often requires a bit more liquid and about 30 minutes more cook time.

Q: Can I make this vegetarian?

A: Absolutely. Skip the meat and consider adding sautéed mushrooms or spinach to the ricotta layer for extra texture.

Q: My cheese didn’t brown like it does in the oven. How can I fix that?

A: Slow cookers don’t “brown.” If you want that crusty top, you can carefully remove the ceramic insert (if oven-safe) and pop it under the oven broiler for 3 minutes.

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