Ingredients
Scale
- 32 oz ricotta
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon basil
- ¼ teaspoon pepper
- ¼ cup grated parmesan plus more for topping
- 48 oz marina sauce (2 jars, 24 oz each)
- 12 oz gluten free penne
- 16 oz shredded mozzarella cheese
Instructions
- Spray entire slow cooker insert with non-stick spray.
- In large bowl, mix ricotta with two eggs, ¼ cup parmesan cheese, basil, salt and pepper.
- Cover bottom of slow cooker with sauce.
- Layer pasta on top of sauce.
- Take 5 scoops of the ricotta mixture drop onto sauce.
- Top with a layer of mozzarella cheese.
- Repeat steps 3-6 two more times.
- End with layer of sauce, mozzarella and parmesan.
- Cook on high for 2 ½ hours.
- Serve with grated parmesan cheese on top.
Notes
- How to keep baked ziti from drying out?
- How to keep food from drying out in a crock pot?
- How do you keep pasta from getting mushy in a crock pot?
- How long can you leave baked ziti out at room temperature?
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Pasta
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg