Slow cooker, baked ziti

Prep time: 15 minutes; serves 6 to 8 

 

Ingredients 

 

2 (25 oz) jars marinara sauce 

 

1 (1lb) penne pasta 

 

3 cups Italian cheese blend, grated 

 

1 (15 oz) package ricotta cheese 

 

 2 eggs 

 

½ cup fresh basil, chopped 

 

3 cloves garlic, minced 

 

1 tablespoon lemon juice 

 

 ½ tablespoon rosemary 

 

Salt and pepper, to taste 

 

 

 Directions 

 

1. Combine the ricotta, eggs, garlic, rosemary, lemon juice, salt and pepper in a medium bowl. Combine well and mix in the fresh basil.

 

2. Then, grease the inside of the slow cooker with a non-stick spray or some butter and add about 2 cups of the pasta sauce at the bottom. Layer 1/3 of the penne on top of the sauce (the penne will cook through with the marinara sauce). Add 1/2 of the ricotta mixture and 1/3 of the Italian cheese blend, then repeat until you have created two layers of all the ingredients. 

 

3. Top with the remaining penne and the sauce and cook on high heat for three to four hours. The penne should be al dente. 

 

4. Once the penne has cooked through, top with the remaining cheese and cook for a further 30 minutes, or until the cheese has thoroughly melted through. Serve hot and enjoy!

 

 

Ingredients for marinara sauce

• 128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible.
• ¼cup extra-virgin olive oil.
• 7garlic cloves, peeled and slivered.
• Small dried whole chili, or pinch crushed red pepper flakes.
• 1teaspoon kosher salt.
• 1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste.

 

 not my recipes all 3, thought something different and most of us like pasta baked,

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