Stephanie Sullivan: Recipe - Slow Cooker Baked Ziti

May 24, 2022

Another family favorite and SO easy to prepare! I’ve also made this recipe with other types of pasta, like elbow noodles and penne, and it tastes just as great. Enjoy!

INGREDIENTS:

1 container (15 ounces) whole-milk ricotta cheese
1 large egg, beaten
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
1 jar (24 ounces) meatless pasta sauce
2 cups uncooked ziti
1/4 cup water
2 cups shredded mozzarella cheese
1/4 cup minced fresh basil
Grated Parmesan cheese, optional

DIRECTIONS: In a small bowl stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over pasta. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. Cover, cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

NUTRITION INFO: 1-1/2 cups: 379 calories, 17g fat (10g saturated fat), 89mg cholesterol, 886mg sodium, 36g carbohydrate (13g sugars, 3g fiber), 23g protein.

(Recipe and photo courtesy of Taste of Home)