Slow Cooker Baked Ziti with Ricotta and Pesto
Layered slow cooker pasta combining ricotta, sour cream, and basil pesto with marinara sauce and three cheeses. Uncooked ziti noodles soften as they cook on high heat, topped with melted mozzarella and parmesan. Perfect for hands-off weeknight dinners that feed a crowd.
Ingredients
- 2 cup shredded mozzarella cheese, shredded
- ⅓ cup shredded parmesan cheese, shredded
- ½ tsp chopped parsley, chopped
- 16 oz ricotta cheese
- 1 cup sour cream
- 2 tbsp basil pesto
- ½ cup shredded parmesan cheese, shredded
- 1 cup shredded mozzarella cheese, shredded
- 48 oz marinara saucehomemade tomato sauceequalvegetarianFull guide →
- 12 oz ziti noodles, uncooked
Instructions
- 1
Combine ricotta, sour cream, and basil pesto in a mixing bowl and stir until fully combined.
- 2
Add shredded parmesan and mozzarella cheese to the bowl and stir well.
- 3
Spray the inside of the crock pot with cooking spray.
- 4
Pour one-third of the marinara sauce into the bottom of the pot in an even layer.
- 5
Place one-third of the uncooked noodles in a layer on top of the marinara sauce.
- 6
Spoon one-half of the ricotta mixture over the noodles.
- 7
Repeat with one-third of marinara sauce, one-third of noodles, and the remaining one-half of ricotta mixture.
- 8
Place the remaining one-third of noodles on top of the ricotta layer.
- 9
Pour the remaining one-third of marinara over the noodles.
- 10
Cover and set to cook on high for 2.5 hours.
- 11
Remove the lid and sprinkle shredded mozzarella, shredded parmesan, and chopped parsley on top.
- 12
Return the lid and continue cooking on high for fifteen minutes to one hour until cheese is melted and pasta is tender.
Tips
Stir the ricotta mixture thoroughly before layering to ensure even distribution of pesto flavor.
Do not stir during cooking to maintain distinct layers and prevent mushy pasta.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare ricotta mixture and measure all ingredients the day before. Assemble crock pot layers up to 8 hours ahead; refrigerate until ready to cook.
Serve directly from crock pot to keep warm, or transfer to serving dish. Pairs with garlic bread and green salad.
Common Mistakes
Do not stir during cooking to avoid mushy, overcooked pasta and collapsed layers.
Do not cook longer than one hour in final stage to prevent pasta from becoming too soft.