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Crockpot Ziti with Ricotta and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 61 reviews
  • Author: Melanie
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This Crockpot Ziti Recipe is an easy, hands-off pasta dish perfect for busy weeknights. Layers of uncooked ziti pasta, ricotta cheese mixture, marinara and diced tomatoes, and shredded mozzarella and Parmesan cheeses slow cook to a creamy, cheesy, comforting casserole with minimal effort. It’s a delicious, crowd-pleasing meal ideal for family dinners or gatherings.

Ingredients

Scale

Cheese Mixture

  • 15 ounces Ricotta cheese
  • 2 eggs
  • 1 tablespoon Italian seasoning

Sauce and Tomatoes

  • 1 14oz can petite diced tomatoes
  • 2 25-ounce jars marinara sauce

Pasta and Cheese

  • 1 pound ziti pasta (or penne)
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese

Instructions

  1. Prepare ricotta mixture: In a bowl, combine ricotta cheese, eggs, and Italian seasoning; stir well until smooth and evenly mixed.
  2. Combine sauces and tomatoes: In a large bowl, mix both jars of marinara sauce with the can of petite diced tomatoes; set aside.
  3. Mix shredded cheeses: Grate the Parmesan cheese if not pre-grated, then combine it with shredded mozzarella cheese; set aside.
  4. Grease slow cooker: Lightly grease the inside of a 6-quart slow cooker to prevent sticking.
  5. First layering: Pour one third (about 2 â…“ cups) of the sauce mixture into the slow cooker bottom.
  6. Add pasta layer: Add one third of the uncooked ziti pasta on top of the sauce layer.
  7. Add ricotta mixture: Dot half of the ricotta mixture evenly over the pasta layer and spread gently.
  8. Add shredded cheese: Sprinkle 1 cup of the shredded mozzarella and Parmesan cheese mixture over the ricotta layer.
  9. Add second sauce layer: Pour another 2 â…“ cups of the sauce mixture over the cheese.
  10. Second pasta layer: Add a second third of uncooked ziti pasta over the sauce.
  11. Add remaining ricotta: Dot and spread the remaining ricotta mixture evenly over this pasta layer.
  12. Add more shredded cheese: Sprinkle another 1 cup of the shredded cheese mixture on top.
  13. Final pasta layer: Add the last third of uncooked ziti pasta on top.
  14. Top with sauce and cheese: Cover the pasta with the remaining 2 â…“ cups of sauce mixture and finish with the last 1 cup of shredded cheese.
  15. Cook: Cover and cook on High for 3 hours or on Low for about 5 hours until pasta is al dente and cheese is melted and bubbly. Cooking times may vary; monitor for preferred pasta texture.
  16. Serve: Serve the Crockpot Ziti hot, optionally topped with red pepper flakes and fresh basil for extra flavor. Enjoy!

Notes

  • Use ziti or penne pasta interchangeably as both work well in this casserole.
  • If you prefer a thicker sauce, drain excess liquid from diced tomatoes before adding.
  • Stir gently or layer carefully to prevent breaking the pasta pieces before cooking.
  • Check pasta doneness toward the end of cooking to avoid overcooking since crockpot times may vary.
  • Leftovers store well refrigerated for up to 3 days and reheat in the microwave or oven.

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Find it online: https://flavorfestkitchen.com/crockpot-ziti-with-ricotta-and-mozzarella-recipe/