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.
2 cups Spinach
16 oz Ricotta cheese
2 cups Mozzarella
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
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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