Crock Pot Baked Ziti
- 1 lb. box of ziti noodles, uncooked
- 15 ounce container low-fat ricotta cheese
- 2 egg whites
- 1/2 cup Parmesan cheese + 1/4 cup divided
- 1/2 cup + 1 cup low-fat mozzarella cheese divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 28-ounce jars pasta sauce
- 7-8 fresh basil leaves, sliced thin or 1/2 teaspoon dried basil
1.Coat the inside of the crock pot with cooking spray.
2.Rinse noodles in a colander and set aside.
3.Combine ricotta, egg whites, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, salt and pepper in a bowl and set aside.
4.Place half of the noodles (about 2 1/2 cups) in the crock pot.
5.Pour 2 cups of pasta sauce over the noodles and use a spoon to make sure the noodles and pasta sauce are evenly layered in the bottom of the crock pot.
6.Layer half of the ricotta mixture in the crock pot by dropping small spoonfuls and then using the back of a spoon or fingers to create an even layer of cheese.
7.Repeat the noodle, pasta sauce and cheese layers.
8.Evenly pour the remaining pasta sauce (about 1 cup) over the top.
9.Cook on low heat for 4-6 hours.
10.Remove lid and sprinkle 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top. Replace lid and allow to sit for about 10 minutes or until cheese has melted.
11.Garnish with basil.
12.Serve from crock pot.
Add a layer of cooked ground beef, sausage or vegetables, such as mushroom and spinach after the sauce layer and before the cheese layer. Leftovers are freezer friendly.
P.S. Freeze leftover crock pot baked ziti (if you have any!) for a quick and tasty meal any time.