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Baked ziti comfort food dinner
Stroller Envy

Slow Cooker Baked Ziti with Rigatoni

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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz marinara sauce
  • 14 1/2 oz canned crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 12 oz dry rigatoni
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup grated Parmesan

Method
 

  1. Combine marinara, tomatoes and Italian seasoning in a 4-quart slow cooker. Cover; cook on low 3 hours, until edges bubble.
  2. Near serving, boil rigatoni separately according to package directions until just al dente. Reserve 1/2 cup water; drain.
  3. Fold pasta and ricotta into sauce; add a little reserved water if needed. Sprinkle with mozzarella and Parmesan; cover on high 10–15 minutes until cheese melts and mixture reaches 165°F. Serve promptly.

Notes

Equipment: 4-quart slow cooker, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
The pasta is boiled separately; do not add dry rigatoni to this sauce.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.