Slow Cooker Baked Ziti with Pepperoni

Slow Cooker Baked Ziti with Pepperoni—this cheesy baked ziti is made in the slow cooker for an easy dinner. Peppers, mushrooms, onions, garlic and pepperoni make this pasta dish exciting and flavorful. Ricotta and mozzarella add the cheesy and creamy goodness we all love in a good casserole!

Slow Cooker Baked Ziti Recipe

This is a super easy way to make an iconic, Italian favorite–baked ziti!  I love how this recipe doesn’t require you to pre-boil the noodles.  When cooked on high the raw noodles cook perfectly.  I used my casserole crock* to make this ziti but you can definitely use your favorite oval shaped slow cooker.  I added dollops of ricotta on the top after the ziti was cooked through for a creamy taste.  If you don’t love ricotta you can easily try out cottage cheese, cream cheese or even sour cream.

I used regular ziti because I couldn’t find whole wheat ziti* at the store but if you can find whole wheat I recommend using it.  Whole wheat noodles just seem to work a lot better in the slow cooker, plus they are healthier.  This is a great recipe to feed a busy family.  Keep your ziti warm in the slow cooker until everyone has a chance to come home and eat.  This would also be a great recipe to make for a neighbor or a friend who just had a baby.

Slow Cooker Baked Ziti with Pepperoni

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• Author: 365 Days of Slow and Pressure Cooking
• Cook Time: 2.5 to 3 hours
• Total Time: 0 hours
• Yield: 8 servings 1x

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Description

This cheesy baked ziti is made in the slow cooker for an easy dinner. Peppers, mushrooms, onions, garlic and pepperoni make this pasta dish exciting and flavorful. Ricotta and mozzarella add the cheesy and creamy goodness we all love in a good casserole!

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Ingredients

Scale 1/2x1x2x

• 1 1/4 cups diced yellow onions (2 small onions)
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 tsp dried oregano
• 2 Tbsp olive oil
• 8 oz chopped mushrooms
• 8 oz ziti pasta
• 1/2 cup heavy cream
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 oz sliced pepperoni
• 2 (8 oz) cans tomato sauce
• 1/2 cup ricotta cheese (or cottage cheese, cream cheese or sour cream)
• 1 cup grated mozzarella cheese
• Parsley, for garnish

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Instructions

1. In a microwave safe bowl, combine the onions, garlic, bell pepper, oregano and olive oil.  Microwave for 5 minutes, stirring every 90 seconds.  Add to the slow cooker.
2. Add mushrooms, ziti, cream, tomatoes, salt, pepper and pepperoni.  Gently toss to fold in all ingredients evenly.
3. Pour the two cans of tomato sauce evenly over the top.
4. Cover and cook on HIGH for 2 ½-3 hours, or until pasta is cooked through.
5. Remove lid and sprinkle with mozzarella and use a spoon to place dollops of ricotta on top of the dish.
6. Let the cheese melt and then serve.

• Category: Pasta
• Method: Slow Cooker

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