I have found a new best friend — yes, my slow cooker. I love to cook, and right now I’m so busy that it’s hard for me to find time to stand at the stove. Sooooo, I’ve been on a slow cooking adventure. I found this recipe, and I’ve made it my own. Enjoy!!
Ricotta, 15 oz. –I use as low fat as possible
Shredded Mozarella, 1c — I use as low fat as possible
Grated Parmesan, 1c — I use as low fat as possible
Ziti Pasta, 1#–I use whole grain
Marinara Sauce, 2 25 oz. jars — Any brand is fine
Fresh Basil leaves — as much as you like for taste
Dry seasonings — Italian, oregano, onion powder, garlic powder
Mix all of the cheeses in a bowl. Rinse ziti in cold water and make sure to allow pasta to remain wet. Spray slow cooker with cooking spray. Put half of the pasta in the cooker, place half of the cheese mixture on top, then layer 1 jar of sauce over that. I then take a pinch of sugar to “cut” the bitterness of canned sauce. Next top with basil and dry seasoning, just enough to give some extra flavor. Repeat the layering. Add 2/3 c of water. You may need to add 1/4 more if using whole grain pasta. Cover and cook on high 2-3 hours. Pasta should be tender.