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 :

  • 4 cups jarred marinara sauce

  • 12 ounces uncooked ziti pasta

  • 1 medium zucchini, cut into 3/4-inch pieces (about 2 cups)

  • 1 1/2 cups matchstick carrots

  • 1 1/2 cups ricotta cheese (about 12 ounces)

  • 1 cup shredded mozzarella cheese

  • 3/4 cup finely shredded Parmesan cheese

  • 1 (2-ounce) can sliced black olives, drained

  • 1/2 cup water

  • 3 cups roughly chopped baby spinach

  • 1/4 cup fresh basil leaves

Direction :

  1. 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.

  2. Gently fold in the spinach until wilted. Spoon into serving bowls, and top evenly with the basil.

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