Crock Pot Baked Ziti Food

CROCK POT BAKED ZITI

Steps:

• Spray entire slow cooker insert with non-stick spray.
• In large bowl, mix ricotta with two eggs, 1/4 cup parmesan cheese, basil, salt and pepper.
• Cover bottom of slow cooker with sauce.
• Layer pasta on top of sauce.
• Take 5 scoops of the ricotta mixture drop onto sauce.
• Top with a layer of mozzarella cheese.
• Repeat steps 3-5 two more times.
• End with layer of sauce, mozzarella and parmesan.
• Cook on high for 2 1/2 hours.
• Serve with grated parmesan cheese on top.

CROCK POT BAKED ZITI

Steps:

• Place a large nonstick skillet over medium-high heat. Add ground beef and onion. Break meat apart as is cooks. Cook until no longer pink and then add garlic, Italian seasoning, crushed red pepper flakes, salt, pasta sauce and tomato sauce. Remove from heat.
• In a medium bowl, stir together ricotta cheese, egg, basil, Parmesan cheese, and 1 cup of mozzarella cheese.
• Pour 1/3 of sauce into the bottom of a greased 6-quart slow cooker. Scatter 1/3 of the uncooked ziti on top.
• Spoon 1/2 of the ricotta cheese mixture over the ziti.
• Repeat another layer of sauce, ziti, and the remaining ricotta mixture.
• Repeat with remaining ziti and then the remaining sauce.Cover and cook on HIGH for 2 1/2 hours.
• Remove lid and sprinkle the remaining 2 cups of cheese on top. Cover with the lid just long enough to melt the cheese.Serve.

SLOW COOKER BAKED ZITI

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.

BAKED ZITI IN CROCK POT

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!

SLOW COOKER BAKED ZITI

Steps:

• Cook ground beef and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Stir in seasonings to evenly coat meat; stir in pasta sauce. Set aside.
• Mix 1 cup mozzarella, the ricotta and parmesan in a medium bowl. Spoon 2 cups of meat sauce into the slow cooker; top with 2 cups ziti. Drop half of the cheese mixture, by rounded tablespoons, over ziti; carefully spread over ziti using back of spoon. Layer with 2 cups meat sauce, the remaining ziti and remaining cheese. Add remaining meat sauce, completely covering all the ziti and cheese. Place lid on slow cooker.
• Cook on low for 6 to 7 hours or high for 4 to 5 hours or until noodles are tender.
• Carefully remove lid to allow steam to escape. Sprinkle food with the remaining 1 cup mozzarella; let stand 10 minutes until melted. Serve directly from slow cooker.