Slow Cooker Pasta

Name: Slow Cooker Pasta
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 teaspoons extra-virgin olive oil; 16 ounces sliced cremini baby bella mushrooms; 1 small red onion (or yellow onion, diced); 1 red bell pepper (cored and diced); 5 cups lightly packed fresh baby spinach (about 4 ounces); 2 cloves garlic (minced); 15 ounces part-skim ricotta cheese ((1 container)); 1 large egg; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 1/2 cups shredded part-skim shredded mozzarella cheese (divided); 1/2 cup freshly grated Parmesan cheese (about 1 1/4 ounces); 2 jars good-quality red pasta sauce ((24-ounce jars) divided); 16 ounces uncooked whole wheat ziti (or penne noodles, or swap a similar short, hollow noodle—see notes if not using whole wheat); Chopped fresh basil (or parsley, optional for serving)

This easy, healthy slow cooker pasta bake is cheesy, saucy, and packed with vegetables. Everything cooks in the crockpot, even the raw penne!

⏱️ 250 min 🔪 Prep: 10 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.8 (47) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

2 teaspoons extra-virgin olive oil
16 ounces sliced cremini baby bella mushrooms
1 small red onion (or yellow onion, diced)
1 red bell pepper (cored and diced)
5 cups lightly packed fresh baby spinach (about 4 ounces)
2 cloves garlic (minced)
15 ounces part-skim ricotta cheese ((1 container))
1 large egg
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded part-skim shredded mozzarella cheese (divided)
1/2 cup freshly grated Parmesan cheese (about 1 1/4 ounces)
2 jars good-quality red pasta sauce ((24-ounce jars) divided)
16 ounces uncooked whole wheat ziti (or penne noodles, or swap a similar short, hollow noodle—see notes if not using whole wheat)
Chopped fresh basil (or parsley, optional for serving)

Steps

Heat the olive oil in large nonstick skillet over medium-high heat. Once hot, add the mushrooms and onions, and sauté until they're beginning to brown and soften, about 6 minutes.
Add the bell pepper and cook for 3 minutes, then add the garlic. Add the spinach a few handfuls at a time, stirring and cooking until spinach wilts and the garlic smells fragrant, 1 to 2 additional minutes. Remove from the heat and set aside.
In a medium bowl, combine the ricotta, egg, salt, and pepper, until combined. Stir in 1/2 cup mozzarella and Parmesan.
Generously coat the inside of a 4-quart or larger slow cooker with cooking spray. Spread a thin layer of sauce on the bottom, then top with half of the pasta noodles.
Pour 2 cups sauce over the top and spread it into an even layer with the back of a spoon or spatula. Dollop half of the ricotta mixture on top, then sprinkle with half of the sautéed vegetables.
Repeat the layers: remaining noodles, 2 cups of sauce, remaining ricotta, and remaining vegetables. Pour the remaining sauce on top and spread evenly.
Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours. Check at the 3 (on low) or 1 (on high) hour mark to ensure the pasta does not overcook. To check for doneness, use a fork to pull a "test" noodle from the center of the slow cooker. Once it is tender, the pasta is done.
Sprinkle the top with the remaining 1 cup mozzarella cheese. Cover, turn the heat to high, and cook until the cheese is melted, 5 to 10 minutes. Serve warm, topped with chopped fresh basil or parsley.