Crock Pot Baked Ziti

• servings: 10 servings
• active time: 20 minutes
• total time: 2 hours 50 minutes

Ingredients

(2) 25 ounce jars of pasta sauce

15 oz tomato sauce

1 pound UNCOOKED penne pasta

15 oz ricotta cheese

2 eggs

1/3 cup basil (freshly chopped)

2 cups parmesan cheese (freshly grated)

1 cup shredded mozzarella cheese

Directions

Combine the ricotta cheese, eggs, and fresh basil in a bowl and stir well.

In a large bowl, combine both jars of pasta sauce and the tomato sauce together.

Grate the Parmesan cheese and set aside.

Grease the inside of a 6 qt slow cooker.

Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker.

Add 1/3 of the uncooked penne. It's worth measuring the penne into 3 parts. before you begin to ensure an evenly cooked dish.

Dot on half of the ricotta mixture and spread out evenly.

Add half of the Parmesan cheese (1 cup).

Add another 2 1/3 cups of sauce mixture.

Add an additional 1/3 of the uncooked penne.

Dot on the remaining ricotta and spread out.

Sprinkle on the remaining parmesan cheese (1 cup).

Add the last 1/3 of the uncooked penne.

Top with the remaining 2 1/3 cups of sauce mixture.

Cover the crock pot baked ziti and cook it on high for 2-3 hours, or until the pasta is al dente. Mine was perfect right around 2.5 hours.

During the last 15-30 minutes, add the mozzarella cheese to the top and allow it to melt.

Serve alone or topped with red pepper flakes and served with garlic bread and a side salad.

Nutrition

• Calories: 377 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.003 g
• Cholesterol: 77 mg
• Sodium: 644 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 22 g