Crock Pot Baked Ziti
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8
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Calories
427 kcal
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Course
Main Course
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Cuisine
Italian
Crock Pot Baked Ziti
Description
This Crock Pot Baked Ziti recipe combines several cheese varieties including cream cheese, ricotta, sour cream, Parmesan, and mozzarella with a mix of marinara and tomato sauces to create a rich, layered pasta dish. The uncooked ziti softens as it slowly cooks under multiple layers of sauce and cheese, absorbing the flavors and delivering a creamy, cohesive texture throughout. Fresh basil and garlic in the cheese mixture highlight the flavors without overpowering the dish.
The casserole is assembled in layers to ensure even cooking and distribution of sauce and cheese. Cooking times vary depending on the slow cooker setting, but the end result is tender pasta with a saucy, cheesy finish. Optional fresh basil topping adds a bright note at serving.
Meat or vegetables can be added to the sauce beforehand. The recipe notes suggest substituting penne for ziti and preparing elements in advance for convenience. Leftovers freeze well when thawed properly, although the pasta texture softens slightly after freezing.
Ingredients
- 2 ounce jars marinara sauce or two batches of homemade marinara, pasta sauce
- 16 ounces tomato sauce
- 1 cup water
- 16 ounces ziti pasta or penne, uncooked
- 4 ounces cream cheese , softened
- 1/4 cup sour cream
- 1/2 cup ricotta cheese (or cottage cheese)
- 2 cloves garlic , minced
- 1/2 cup basil chopped, fresh leaves
- 1 1/2 cups Parmesan Cheese freshly grated
- 1 cup mozzarella cheese shredded
- basil optional, fresh, for topping
Instructions
- Make Cheese Layer: Add cream cheese, sour cream and ricotta to a mixing bowl. Beat with electric mixers until smooth. Stir in garlic and basil.
- Make Red Sauce: In a large bowl, combine both jars of pasta sauce, tomato sauce and water.
- Assemble: Add 2 cups of sauce to the bottom of the slow cooker. Top with about ⅓ of the uncooked penne. Dot on half of the ricotta mixture and use a spoon to gently spread it out evenly. Top with 3/4 cup grated parmesan cheese.
- Add another 2 cups of sauce. Top with ⅓ of the uncooked penne. Add remaining ricotta mixture and spread. Sprinkle on the remaining 3/4 cup parmesan cheese. Add the remaining uncooked penne. Top with the remaining sauce. Make sure the ziti noodles are covered by the sauce so they cook appropriately. Top with mozzarella cheese.
- Cook: Cover with lid and cook on HIGH for 2 - 2 1/2 hours, or LOW for 3 1/3 -4 hours, or until pasta is tender. Serve garnished with fresh basil, if desired.
Notes
- Penne pasta can be used instead of ziti if preferred.
- Add cooked ground beef or sausage to the sauce to introduce a meat component before layering.
- Sautéed vegetables like zucchini, spinach, bell pepper, onion, or mushrooms can be added to the sauce for extra texture and nutrition.
- The cheese mixture and sauce can be prepared ahead and refrigerated until assembly.
- Leftover baked ziti freezes well for up to two months; thaw fully in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 751mg | 31% |
| Potassium | 392mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 314mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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