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!
Ingredients
Scale
- 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
Instructions
- 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.
- Add mushrooms, ziti, cream, tomatoes, salt, pepper and pepperoni. Gently toss to fold in all ingredients evenly.
- Pour the two cans of tomato sauce evenly over the top.
- Cover and cook on HIGH for 2 ½-3 hours, or until pasta is cooked through.
- 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.
- Category: Pasta
- Method: Slow Cooker