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Crock Pot Baked Ziti
This easy Crock Pot Baked Ziti recipe only takes 10 minutes to prep using uncooked noodles layered in cheese and marinara sauce. Delicious comfort food for any busy night!
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8
Calories: 427 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 24 ounce jars marinara pasta sauce or two batches of homemade marinara
- 16 ounces tomato sauce
- 1 cup water
- 16 ounces uncooked ziti pasta (or penne)
- 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 fresh basil leaves , chopped
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup shredded Mozzarella cheese
- Fresh basil, for topping optional
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.
Cup of Yum
Notes
- Pasta: Penne pasta could also be substituted.
- To Add Meat: Add 1 pound cooked ground beef or ground sausage to the red sauce before layering.
- To Add Veggies: sautéed veggies, chopped small and layered over the red sauce would make a delicious addition. Try adding zucchini, spinach, bell pepper, onion, mushrooms.
- Make Ahead Instructions: The ricotta cheese mixture and the pasta sauce can be made ahead of time and kept in the fridge in separate airtight containers until ready to assemble and cook.
- Freezing Instructions: Leftovers can be frozen in a freezer safe container for up to 2 months. Let thaw in the fridge completely before reheating. The pasta may be a little softer than when it was freshly made.
- For Oven Baked Ziti: find my recipe here.
Nutrition Information
Calories
427kcal
(21%)
Carbohydrates
50g
(17%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
50mg
(17%)
Sodium
751mg
(31%)
Potassium
392mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
842IU
(17%)
Vitamin C
4mg
(4%)
Calcium
314mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 427
% 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.