Slow Cooker Baked Ziti

This recipe was taken from this month's All You magazine. It is super easy, tasty and meatless. That doesn't mean its all that healthy though, unless you opt for low fat cheeses.

Ah, who cares, this stuff tastes great!! Try it!

What I do find amusing is that the picture to the left is not of ziti, but a rigatoni noodle. Can I get a LOL for an idjit that doesn't know what he's doing in the kitchen?

Ingredients

* 1 15-oz. container part-skim ricotta
* 1 cup shredded mozzarella
* 1 cup grated Parmesan
* 1 teaspoon salt
* 1 pound ziti (Barilla)
* 2 25-oz. jars marinara sauce (I used Giant Eagle's Market District Organic)
* 2 tablespoons finely chopped fresh basil leaves (Didn't use this as dad hates basil)

Preparation

1. Combine all three cheeses and salt in a medium bowl. Rinse ziti under cold water in a colander, allowing some water to cling to pasta.

2. Mist inside of slow cooker with cooking spray. Place half of pasta in an even layer over bottom of cooker. Spoon half of sauce over pasta. Dot with half of cheese mixture and half of basil. Repeat with remaining pasta, sauce, cheese and basil. Pour in 2/3 cup water.

3. Cover and cook on high until pasta is tender, 2 to 3 hours.

Nutritional Information

Calories:
671
Fat:
22g (sat 10g)
Protein:
33g
Carbohydrate:
88g
Fiber:
4g
Cholesterol:
51mg
Sodium:
1984mg