Slow Cooker Easy Baked Ziti
Serves: 4
  • 8 oz (2½ cups) ziti
  • 1 tsp extra-virgin oil
  • 1½ C boiling water
  • 1 (28 oz) can crushed tomatoes
  • 1½ tbsp tomato paste
  • 4 garlic cloves, minced
  • 2 tsp minced fresh oregano or ½ tsp dried
  • salt and pepper, to taste
  • ¼ tsp red pepper flakes
  • 4 oz (1/2 cup) whole-milk ricotta cheese
  • 3 oz (3/4 cup) part-skim mozzarella, shredded
  • ½ C chopped fresh basil
  1. Line a slow cooker with an aluminum foil collar and lightly spray with vegetable oil spray.
  2. Microwave ziti and oil in a bowl at 50% power, stirring occasionally, until some pasta pieces look toasted and blistered, about 3-5 minutes.
  3. Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle). Stir in crushed tomatoes, tomato paste, garlic, oregano, ½ tsp salt, and pepper flakes until evenly combined.
  4. Cover and cook until pasta is tender, 2-3 hours on high.
  5. Remove foil collar. Gently stir pasta, adding hot water as needed to loosen sauce consistency, and season with salt and pepper to taste.
  6. Drop spoonfuls of ricotta on top of casserole and sprinkle with mozzarella. Cover and cook on high until cheese is melted, about 5 minutes.
  7. Sprinkle with basil and serve.
Recipe by A Kitchen Addiction at