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Crock Pot Baked Ziti

Creamy Crock Pot Baked Ziti You Can Set and Forget

This Crock Pot Baked Ziti combines creamy pasta, rich tomato sauce, and melty cheese for a comforting dinner option.
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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 box dry penne or ziti pasta Use gluten-free pasta for a gluten-free version.
  • 28 ounces crushed tomatoes Substitute with diced tomatoes if preferred for texture.
  • 2 cups water Additional broth can be used for enhanced flavor.
For the Seasoning
  • 1 tablespoon granulated sugar Omit if not desired.
  • 1 teaspoon garlic powder Fresh garlic can be used; just adjust quantity.
  • 1/2 teaspoon crushed red pepper flakes Omit for a milder version.
  • 1 teaspoon kosher salt Adjust to personal taste.
  • 1/2 teaspoon black pepper Adjust to personal taste.
For the Creamy Sauce
  • 1 cup heavy cream Substitute with half-and-half for a lighter version.
  • 1/4 cup fresh basil Can use freeze-dried or Italian seasoning.
For Toppings
  • 2 cups mozzarella cheese Use dairy-free cheese for a vegan option.
  • 1/2 cup Parmesan cheese Nutritional yeast is an option for a vegan substitute.

Equipment

  • slow cooker

Method
 

Step by Step Instructions
  1. In your slow cooker, combine the dry penne pasta, crushed tomatoes, water, garlic powder, kosher salt, black pepper, and crushed red pepper flakes. Stir until all the ingredients are thoroughly mixed, ensuring the pasta is submerged in the liquid for even cooking.
  2. Cover your slow cooker with the lid and set it to cook on high for 2 hours or low for 4 hours. Stir the mixture halfway through cooking to prevent the pasta from sticking.
  3. Once the pasta is cooked, stir in the heavy cream and fresh basil, along with half of the mozzarella and Parmesan cheeses. Mix until the cheeses are melted and evenly distributed throughout the dish.
  4. Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the mixture. Cover the slow cooker again and let it cook for an additional 20 to 30 minutes, allowing the cheese to melt completely.
  5. Once the cheese is fully melted and bubbly, turn off the slow cooker and let the dish sit for a few minutes. Serve hot, garnishing with extra fresh basil if desired.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 75gProtein: 20gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 350IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

This dish can be assembled a day in advance and stored in the fridge until ready to cook. Store leftovers in an airtight container for up to 3 days.

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