Slow Cooker Baked Ziti

The clock is tick-ticking away on our home remodel!! Countertops today, backsplash tomorrow, and floors starting Monday.  Hard deadline was set for Halloween so I could have trick or treaters come to the house without a light layer of saw dust and paint on the candy I hand out.  The days are just ticking away and I couldn’t be happier.  I promise I’ll have PLENTY of home updates on Growing Up Kemper soon!!

So in the meantime, I’m still rocking it in my “basement kitchen” that consists of a slow cooker, griddle and microwave to make all my family meals.  This new one.  This one is a gem and I’ll be making this one MANY more times to come! A couple hours and you’ve got amazing pasta.  Yes, please!


2 jars of your favorite pasta sauce – I stand by Prego Traditional

15 ounce tomato sauce

1 lb uncooked penne pasta

15 ounce ricotta cheese

2 eggs

1/3 cup fresh basil, chopped

2 cups shredded Parmesan cheese

1 cup shredded mozzarella


Combine the ricotta, eggs, and chopped basil in a bowl until mixed well.  In a second bowl, combine pasta sauce and tomato sauce.

Add roughly 2 cups of the sauce mixture to the bottom of the slow cooker.  Add 1/3 cup uncooked penne.  Drop spoonfuls of the ricotta mixture on top and spread evenly. Add 1 cup of Parmesan cheese.

Add another 2 cups of sauce mixture, followed by 1/3 cup uncooked penne, and dot remaining ricotta and spread out.  Sprinkle on the remaining 1 cup of Parmesan cheese.

Add the final 1/3 cup of the uncooked penne.  Top with remaining sauce mixture.

Cover and cook on high for 2.5-3 hours, or until pasta is al dente.

Prior to serving, add the mozzarella cheese to the top and allow to melt, approximately 10 minutes.  Serve with yummy garlic bread and enjoy!


One Comment

  • Bonnie

    My Jerod has grown up. When he ate pasta at our house all he would allow me to put on it was butter😀. Love your blog, Rachel.

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