Slow Cooker Spinach Baked Ziti Recipe

Slow cooker meals are great for any gathering as well as weeknight meals. These recipes are going to be easy and many will be make-ahead or quick leave-alone recipes. This one is Slow Cooker Spinach Baked Ziti. I used gluten-free penne pasta but it can easily be changed to regular ziti. I hope you enjoy it and share it with your family and friends. 

What ingredients are in Slow Cooker Spinach Baked Ziti Recipe?

2 cups Spinach
16 oz Ricotta cheese
2 cups Mozzarella
1 egg
¼ cup Pecorino Romano, grated
½ teaspoon Garlic granulated
½ teaspoon Salt
1 tablespoon dried Parsley
One tsp dried Oregano
1 ½ teaspoon dried Basil
¼ teaspoon Pepper
2 14.5 oz cans Diced tomatoes and then mashed
12 oz Gluten-Free Penne or regular Ziti

It is a super easy recipe to make, read below and try it today!

How to Make Slow Cooker Spinach Baked Ziti?

Spray the Crock-Pot® with non-stick spray.

In a large bowl, mix 1 cup ricotta cheese with egg, mozzarella, pecorino romano, garlic, salt, basil, oregano, parsley, and pepper. 

Here's what it looks like when it completely mixed together.

Then add the tomatoes and pasta to the mixture. 

Transfer to the slow cooker. Cook on low for 3-4 hours or until the pasta is done. 

Visit Sur La Table for Amazing Cookware! (affiliate)

About 1 hour before the end time, add the fresh spinach and cover to cook until done.

Below is the finished baked ziti in a bowl. It tastes really good and great for a comfort food meal.

Want to print this recipe?  Here is a printable of this recipe.

Crock-Pot® Spinach Baked Ziti

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December 22, 2020

by Sabrina Quairoli

Cuisine Italian

Category Gluten Free Recipes Pasta Recipes Recipe Slow Cooker Recipes Vegetarian Recipes

Persons

8

Serving Size

cup

Prep Time

10 minutes

Cook Time

4 hours

Wait Time

15 minutes

Total Time

4 hours, 10 minutes

Ingredients

• 2 cups Spinach
• 16 oz Ricotta cheese
• 2 cups Mozzarella
• 1 egg
• ¼ cup Pecorino Romano, grated
• ½ teaspoon Garlic granulated
• ½ teaspoon Salt
• 1 tablespoon dried Parsley
• 1 teaspoon dried Oregano
• 1 ½ teaspoon dried Basil
• ¼ teaspoon Pepper
• 2 14.5 oz cans Diced tomatoes and then mashed
• 12 oz Gluten-Free Penne or regular Ziti

Instructions

1. Spray the Crock-Pot® with non-stick spray.
2. In a large bowl, mix 1 cup ricotta cheese with egg, mozzarella, pecorino romano, garlic, salt, basil, oregano, parsley, and pepper.
3. Then add the tomatoes and pasta to the mixture.
4. Transfer to the Crock-Pot®.
5. Cook on low for 3-4 hours or until the pasta is done.
6. About 1 hour before the end time, add the fresh spinach and cover to cook until done.

Calories

382

15%

Fat

17 g

26%

Saturated

9.3 g

45%

Carbs

40 g

13%

Protein

18 g

Fiber

4.5 g

16%

Sugar

3.1 g

Sodium

471 mg

19%

Trans fat

0.0 g

Cholesterol

75 mg

25%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Below are a few regular baked ziti with spinach recipe if you want do not have a slow cooker.

Baked Ziti with Spinach

Visit Sur La Table for Amazing Cookware! (affiliate)

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