This baked ziti is so much better than the original types of recipes. Made in the crock pot, it simmers and becomes the perfect texture over a long period of time. You might think that the noodles would get mushy but I promise you, they do not. It’s kind of amazing what a great texture they turn out to be. I was shocked the first time I made this slow cooker baked xiti because I was certain the noodles were going to be a mushy mess, but they were not. Yay!
This baked ziti comes together on all it’s own with a great depth of flavor, even though you barely have to do anything to prep it. No chopping and dicing? That’s my kind of meal!
Ingredients
2 (25 ounce) jars of Barilla pasta sauce
15 oz Barilla tomato sauce
1 pound uncooked penne pasta
15 oz Polly-O ricotta cheese
2 Eggland’s eggs
⅓ cup freshly chopped basil
2 cups of freshly grated parmesan cheese
1 cup grated Asiago cheese (or use shredded mozzarella)
Instructions
Combine ricotta, eggs, and basil in a bowl and stir well.
In a large bowl, combine both pasta sauces and tomato sauce together.
Grate Parmesan cheese and set aside.
Grease the inside of a 6 qt slow cooker.
Add 2⅓ cups of pasta sauce to the bottom of the slow cooker.
Add ⅓ of the uncooked penne.
Dot on half of the ricotta mixture and spread out evenly.
Add half of the Parmesan cheese (1 cup).
Add another 2⅓ cups of sauce mixture.
Add an additional ⅓ of the uncooked penne.
Dot on the remaining ricotta and spread out.
Sprinkle on the remaining parmesan cheese (1 cup).
Add the last ⅓ of the uncooked penne.
Top with the remaining 2⅓ cups of sauce mixture.
Cover and cook on high for 2-3 hours, or until pasta is al dente.
During the last few minutes, add asiago cheese (or sub mozzarella) to the top and allow to melt.
Serve alone or topped with red pepper flakes and served with garlic bread.
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Quick Tip: When reheating, add a little more pasta sauce so the noodles don’t dry up