This cheesy baked ziti is made in the slow cooker for an easy dinner. Peppers, mushrooms, onions, garlic and pepperonis make this pasta dish exciting and flavorful. Ricotta and mozzarella add the cheesy and creamy goodness we all love in a good casserole!
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.
Recipe for Slow Cooker Baked Ziti with
Pepperoni, Peppers and Mushrooms
Pepperoni, Peppers and Mushrooms
Makes 8 servings
Cooking time: 2 1/2 to 3 hours on high
1 1/4 cups diced yellow onions (2 small
onions)
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)
cream cheese or sour cream)
1 cup grated mozzarella cheese
Parsley, for garnish
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.
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.
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.
evenly over the top.
4. Cover and cook on HIGH for 2
1/2-3 hours, or until pasta is cooked through.
1/2-3 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.
Let the cheese melt and then serve.
mozzarella and use a spoon to place dollops of ricotta on top of the dish.
Let the cheese melt and then serve.
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Kalyn Denny says
November 20, 2014 at 10:44 pmYou're on a roll with the casserole crock!
Teresa Ambra says
November 20, 2014 at 5:02 amThis looks so wonderful, Karen. I've got to try it!