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    You are in: Home / Recipes / Slow Cooker Baked Ziti Recipe
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    Slow Cooker Baked Ziti

    Slow Cooker Baked Ziti. Photo by choppedliver

    1/2 Photos of Slow Cooker Baked Ziti

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 20 mins

    20 mins

    7 hrs

    MISSJ1978's Note:

    This came in a coupon book with my Taste of Home Magazine. I absolutely love it. My boyfriend and I ate some for supper and froze the rest of it for a quick meal later on.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Cook on low for 6 to 7 hours or high for 4 to 5 hours or until noodles are tender.
    4. 4
      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.

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    Ratings & Reviews:

    • on September 20, 2006


      What I did to make sure the edges didn't burn or that it didn't turn out dry was I bought 2 jars of the pasta sauce that were a little more than 25 ounces. I also sprayed the inside of the slow cooker with PAM to make sure the sides didn't stick everywhere. Instead of the 6-7 hours on low, I set the cooker to 5 hours on low and it turned out perfect! Not dry at all! Great easy recipe and convenient!

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    • on January 16, 2012


      I used hints from the other reviews/comments, and sprayed the crock pot wih PAM, added about an extra half jar of sauce and cooked for only 5 hours on LOW. I was so glad I did... I think it would have been dry if I had used only 2 jars of sauce, and I think it would have burned on the bottom and edges if I had cooked it longer than 5 hours and/or on HIGH.

      With the adjustments mentioned above, the ziti got great reviews from my in-laws! Yay! (Oh - almost forgot to mention, like some of the others, I used whole grain penne pasta.)

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    • on April 14, 2011


      Made this & made the following tweaks & it came out AWESOME :) #1 made it vegetarian - still started with browning onions & garlic & then just added in veggies that I had on hand that seemed to go (incld okra :)), #2 used 2 different jars of pasta sauce - roasted red pepper & roasted veggie - & added in some left-over Italian seasoning canned diced tomatoes, #3 added abt 2 tbps chopped fresh basil to the cheese mixture, as well as 1 egg, per another recipe, #4 also added an extra 1/4 cup to each 2 cup layer of sauce just for extra moisture, & #5 cooked on low for 4 hours, then turned off and left in the slow cooker overnight & when I came back in the morning it was perfectly cooked!! this baked ziti came out perfect, super moist & deliciously zesty :D

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    Read All Reviews (28)


    Nutritional Facts for Slow Cooker Baked Ziti

    Serving Size: 1 (424 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 996.9
    Calories from Fat 381
    Total Fat 42.4 g
    Saturated Fat 20.4 g
    Cholesterol 138.5 mg
    Sodium 1897.4 mg
    Total Carbohydrate 99.0 g
    Dietary Fiber 9.7 g
    Sugars 27.2 g
    Protein 51.9 g

    The following items or measurements are not included:

    dried Italian seasoning

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