Dry Goodspenne pasta12 ounces
marinara sauce12 ounces
Dairywhole milk ricotta8 ounces
shredded Italian blend cheese12 ounces
Crockpot baked ziti is one of our family favorites; it’s comforting and not cozy and – the best part- made hands-off in the slow cooker! Actually, that’s not even the best part. You know what is? You don’t even cook the noodles first; they just go straight in! It makes this so much simpler. For this recipe, I prefer using penne pasta over any other shape. It’s a sturdy noodle, with ribbed edges that make it easy for sauce to cling to. A tip for not overcooking the noodles: Layer the ingredients of this ziti this way:
- Bottom: sauce (including protein, if you’re including)
- Middle: dry pasta, mix with ricotta
- Top: Cheese
Doing it this way means the noodles don’t get stuck to the bottom of the pan, and the steam from the cooking sauce will rise up and cook the pasta more evenly inside the crock. If you’ve got the noodles on the bottom, they might burn a little and stick to the bottom of the pan.
- Line the bottom of the crockpot with aluminum foil.
- Place 1/3 of the dry noodles on the bottom of the pot, then cover and spread with 1/3 of the marinara.
- Dollop 1/3 of the ricotta cheese on top of the marinara, then sprinkle with 1/3 of the shredded cheese.
- Add the next layer using 1/3 of the ingredients, then top with the final 1/3, ending with the shredded cheese on top.
- Secure the lid and cook on low for 4 hours, or until the pasta has cooked all the way through and the cheese has melted.
Crockpot Ziti Prep Plan
- If needed, make the spaghetti sauce and transfer to a resealable container
- If needed, shred the cheese
You will need:
1 container of spaghetti sauce
1 container of shredded cheese
Sauce and cheese will hold in the fridge for 2-3 days or the freezer for up to 3 months.
Prepare from prepped:
- Thaw sauce as needed, then proceed with making the recipe according to the original recipe.