Slow Cooker Pasta Bake
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 cups jarred marinara sauce
  • 12 ounces uncooked ziti pasta
  • 1 medium zucchini, cut into ¾ inch pieces (about 2 cups)
  • 1½ cups matchstick carrots
  • 1½ cups ricotta cheese (about 12 ounces)
  • 1 cup shredded mozzarella cheese
  • ¾ cup finely shredded Parmesan cheese
  • ⅔ cup sliced mushrooms*
  • ⅓ cup water
  • 3 cups roughly chopped baby spinach
  • ¼ cup fresh basil leaves
  1. Lightly coat a 5-quart slow cooker with cooking spray. Add the marinara sauce, pasta, zucchini, carrots, ricotta, mozzarella, Parmesan, mushrooms, and water; stir to combine. Cover and cook on LOW until pasta is tender, about 1 hour and 30 minutes to 2 hours.
  2. Gently fold in the spinach until wilted. Spoon into serving bowls, and top evenly with basil.
*Original recipe calls for 1 (2 ounce) can sliced black olives, drained
**Choose your favorite vegetables to make this recipe. Just keep in mind if they're tender leafy greens like the spinach, stir them in at the end.
Recipe by A Kitchen Addiction at