Slow Cooker Pasta Bake
Valerie Bertinelli’s slow cooker baked ziti is super simple — it only takes 15 minutes of active time and is ready in an hour and 45 minutes. If you’re really short on time, you can buy the vegetables pre-cut from the store.
Ingredients
- 4 cups jarred marinara sauce
- 12 ounces uncooked ziti pasta
- 1 medium zucchini, cut into 3/4-inch pieces (about 2 cups)
- 1 1/2 cups matchstick carrots
- 1 1/2 cups ricotta cheese (about 12 ounces)
- 1 cup shredded mozzarella cheese
- 3/4 cup finely shredded Parmesan cheese
- 1 (2-ounce) can sliced black olives, drained
- 1/2 cup water
- 3 cups roughly chopped baby spinach
- 1/4 cup fresh basil leaves
Instructions
-
Lightly coat a 5-quart slow cooker with cooking spray. Add the marinara sauce, pasta, zucchini, carrots, ricotta, mozzarella, Parmesan, olives, and water; stir to combine. Cover and cook on LOW until the pasta is tender, about 1 hour and 30 minutes to 2 hours.
-
Gently fold in the spinach until wilted. Spoon into serving bowls, and top evenly with the basil.
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