Crock-Pot® Spinach Baked Ziti Recipe

Thanksgiving is around the corner so for the next three weeks I will be sharing side recipes for your Thanksgiving meal.  These recipes are going to be easy and many will be make-ahead or quick leave alone recipes. This one is Crock-Pot® 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 with your family and friends on Thanksgiving. 

Ingredients:

2 cups Spinach
16 oz Ricotta cheese
2 cups Mozzarella
1 egg
1/4 cup Pecorino Romano, grated
1/2 tsp Garlic granulated
1/2 tsp Salt
1 TBSP dried Parsley
1 tsp dried Oregano
1 1/2 tsp dried Basil
1/4 tsp Pepper
2 14.5 oz cans Diced tomatoes and then mashed
12 oz Gluten-Free Penne or regular Ziti

Instructions:

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. 

Then add the tomatoes and pasta to the mixture. 

Transfer to the Crock-Pot®. 

Cook on low for 3-4 hours or until the pasta is done. 

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Crock-Pot® Spinach Baked Ziti

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Category: Gluten Free, Pasta, Recipe, Slow Cooker, Vegetarian

Author: Sabrina M. Quairoli

Servings:  8

Ingredients

• 2 cups Spinach
• 16 oz Ricotta cheese
• 2 cups Mozzarella
• 1 egg
• 1/4 cup Pecorino Romano, grated
• 1/2 tsp Garlic granulated
• 1/2 tsp Salt
• 1 TBSP dried Parsley
• 1 tsp dried Oregano
• 1 1/2 tsp dried Basil
• 1/4 tsp 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.

6.4.18

Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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