Crock Pot Baked Ziti
The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce ... what's not to love? Everything cooks right in the Crock Pot - even the pasta.
Ingredients
- 12 ounces dry penne or ziti pasta
- 28 ounces crushed tomatoes 1 large can
- 2 cups water
- 2 teaspoons granulated sugar optional*
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 1/2 cup heavy cream
- 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
- 4 ounces mozzarella cheese shredded; about 1 cup; divided
- 1/4 cup shredded Parmesan cheese divided
Equipment
- 1 3-quart or larger slow cooker
Instructions
- Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
- Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
- Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
- Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.
Notes
* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It's good either way.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave.
Nutrition Facts
Serving: 1cup, Calories: 395kcal, Carbohydrates: 54g, Protein: 16g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 40mg, Sodium: 568mg, Potassium: 563mg, Fiber: 4g, Sugar: 8g, Vitamin A: 814IU, Vitamin C: 12mg, Calcium: 220mg, Iron: 3mg