The creamy, sauce-y cheese ziti that you love, made in your slow cooker!
Course: Main Course
Author: Lauren Allen
224 ounce jarsmarinara pasta sauce
16ouncesUNCOOKED ziti pastas(or penne)
4ouncescream cheese, softened
1/2cupricotta cheese(or cottage cheese)
1/2cupfresh basil leaves, chopped
1 1/2cupsfreshly grated parmesan cheese
1cupshredded mozzarella cheese
Add cream cheese, sour cream and ricotta to a mixing bowl. Beat with electric mixers until smooth. Stir in garlic and basil.
In a large bowl, combine both jars of pasta sauce, tomato sauce and water.
Add 2 cups of sauce to the bottom of the slow cooker
Top with about ⅓ of the uncooked penne.
Dot on half of the ricotta mixture and use a spoon to gently spread it out evenly. Top with 3/4 cup grated parmesan cheese.
Add another 2 cups of sauce. Top with ⅓ of the uncooked penne. Add remaining ricotta mixture and spread. Sprinkle on the remaining 3/4 cup parmesan cheese.
Add the remaining uncooked penne. Top with the remaining sauce.
Cover and cook on HIGH for 2 - 2 1/2 hours, or LOW for 3 1/3 -4 hours or until pasta is tender.
During the last few minutes, sprinkle the mozzarella cheese to the top, and return the lid of the machine to allow it to melt. After mine melted I stuck it under the broiler of my oven for 2 minutes to make the cheese golden and bubbly, but you don’t have to!
Be sure the ziti noodles are covered by the sauce so they cook appropriately.
I use a 6 qt. slow cooker! Anything that size or larger will work perfectly!