Crock Pot Baked Ziti #dinner #pasta


Simmering pot pasta is one of my exceptionally most loved approaches to make a simple dinner.So I have something to let you know guys.Something that will change the manner in which you make pasta!Well in the event that you read the title of this post, you realize that the recipe is for Simple Stewing pot Prepared Ziti.



Truly, ziti in a stewing pot! What's more, the best part? It's incredibly simple to put together (you don't need to cook anything first!) and makes your home smell astonishing while it cooks!



I adore that the moderate cooker does practically everything for me with only a couple of minutes of prep work. Ordinarily when making a pasta dish, I would invest additional energy dicing up onion and garlic to get that additional profundity of flavor. For this heated ziti stewing pot recipe I didn't include any additional flavors (aside from new basil) and it was so great!



Also try our recipe Chicken Tetrazzini



Crock Pot Baked Ziti #dinner #pasta


This Simple stewing pot prepared ziti recipe is an ensured group pleaser. The ideal simple moderate cooker supper recipe!



INGREDIENTS



  • 2 (25 ounce) jars of pasta sauce
  • 15 oz tomato sauce
  • 1 pound UNCOOKED penne pasta
  • 15 oz ricotta cheese
  • 2 eggs
  • 1/3 cup freshly chopped basil
  • 2 cups of freshly grated parmesan cheese (I bought an 8 oz block and had a little left over)
  • 1 cup grated Asiago cheese (or use shredded mozzarella)




INSTRUCTIONS



  1. Combine ricotta, eggs, and basil in a bowl and stir well
  2. In a large bowl, combine both pasta sauces and tomato sauce together.
  3. Grate Parmesan cheese (I used around 2 cups) and set aside.
  4. Grease the inside of a 6 qt slow cooker (I used vegan butter spread but you can use whatever you have)
  5. Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker
  6. Add 1/3 of the uncooked penne.
  7. Dot on half of the ricotta mixture and spread out evenly.
  8. Add half of the Parmesan cheese (1 cup)
  9. Add another 2 1/3 cups of sauce mixture
  10. Add an additional 1/3 of the uncooked penne.
  11. Dot on the remaining ricotta and spread out.
  12. Sprinkle on the remaining parmesan cheese (1 cup)
  13. Add the last 1/3 of the uncooked penne.
  14. Top with the remaining 2 1/3 cups of sauce mixture
  15. Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2 1/2 hours)
  16. During the last few minutes, add asiago cheese (or sub mozzarella) to the top and allow to melt
  17. Serve alone or topped with red pepper flakes and served with garlic bread
  18. Enjoy!




Read more our recipe : Paleo General Tso's Chicken



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