Crock Pot Baked Ziti Recipes

Steps:

• Stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl.
• Cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes.
• Heat olive oil in a skillet over medium-high heat. Saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes.
• Stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl.
• Stir 1 cup mozzarella cheese, ricotta cheese, and Parmesan cheese together in a separate bowl.
• Spoon 1/3 of meat mixture into the slow cooker; top with 1/2 the ziti pasta. Drop 1/2 the cheese mixture by rounded tablespoons over the ziti; carefully spread cheese mixture over ziti using the back of the spoon. Repeat layering process 1 more time. Pour remaining meat sauce over the top and place the lid on the slow cooker.
• Cook on Low for until ziti is tender, 6 to 7 hours (or cook on High for 3 to 5 hours).
• Sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.

Steps:

• In a large skillet over medium high heat, brown ground beef and onion, stirring occasionally until browned. Add Italian seasoning and salt, mixing well. Add pasta sauce. Remove from heat, but leave in skillet.
• In a medium bowl, combine ricotta cheese, parmesan cheese and 1 cup of the mozzarella cheese.
• In slow cooker, add 2 cups of beef mixture into bottom of skillet and half of the noodles. Add spoonfuls of three cheese mixture on top of ziti, covering the noodles. Layer 2 more cups of beef, then remaining noodles, then cheese. Top with remaining beef mixture, ensuring cheese and pasta are covered.
• Cover with lid, and cook on high for 4-5 hours or low for 6-7 hours, or until noodles are tender.
• Ten minutes before serving, top with 1 cup mozzarella cheese, letting stand for ten minutes to melt.
• If you end up with leftovers, be sure to freeze the extras for a great freezer meal!

Steps:

• In a small bowl, stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. , Cover; cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

Steps:

• 1. In a large sauce pan, add ground beef breaking up as it browns until it's cooked through. Drain off excess grease.
• 2. Add the jar of marinara sauce, cans of diced tomatoes, and red pepper flakes.
• 3. Bring to a bubble and then turn to simmer. Cover and let simmer for 20-25 minutes while you cook pasta.
• 4. Cook pasta according to package directions. Drain and return to pot (off burner).
• 5. While pasta is cooking, add ricotta, Parmesan, 3/4 cup mozzarella, and egg to a medium mixing bowl and mix well.
• 6. Salt and pepper to taste. I also added a bit of chopped parsley because I had some, totally optional.
• 7. Add cheese mixture to pasta and toss to incorporate.
• 8. Add a ladle full of meat sauce to pasta and cheese.
• 9. Toss again.
• 10. At this point, you can layer in Crock Pot, as I did to keep warm for company, or in a casserole to bake if short on time. For the Crock Pot method, put a small amount of meat sauce to the bottom of the Crock Pot.
• 11. Then 1/3 noodle mixture.
• 12. Then 1/3 meat sauce, 1/3 mozzarella and few shakes of Parmesan.
• 13. Then repeat layers two more times ending with mozzarella and Parmesan.
• 14. Cover and set to high for 1 1/2 to 2 hours until melted and bubbly.
• 15. Enjoy with garlic bread and tossed salad.