In The Kitchen
Slow Cooker Pasta Bake
Description :
Valerie Bertinelli’s slow cooker baked ziti is super simple — it only takes 15 minutes of active time and is ready in an hour and 45 minutes. If you’re really short on time, you can buy the vegetables pre-cut from the store.
Ingredient :
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4 cups jarred marinara sauce
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12 ounces uncooked ziti pasta
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1 medium zucchini, cut into 3/4-inch pieces (about 2 cups)
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1 1/2 cups matchstick carrots
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1 1/2 cups ricotta cheese (about 12 ounces)
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1 cup shredded mozzarella cheese
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3/4 cup finely shredded Parmesan cheese
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1 (2-ounce) can sliced black olives, drained
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1/2 cup water
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3 cups roughly chopped baby spinach
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1/4 cup fresh basil leaves
Direction :
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Lightly coat a 5-quart slow cooker with cooking spray. Add the marinara sauce, pasta, zucchini, carrots, ricotta, mozzarella, Parmesan, olives, and water; stir to combine. Cover and cook on LOW until the pasta is tender, about 1 hour and 30 minutes to 2 hours.
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Gently fold in the spinach until wilted. Spoon into serving bowls, and top evenly with the basil.
