Slow Cooker Baked Ziti ~
Creamy, cheesy, and delicious! This one-pot comfort food classic is easy to make with simple ingredients.
Serve with a simple green salad and Vegan Ranch Dressing and dinner is done!
Crock Pot Baked Ziti
I like this pasta recipe because it’s perfect for busy weekdays and kids love it. I can toss everything in the crock pot at 3:00 in the afternoon then run the kid to sports practice and have a hearty and satisfying meal waiting for us by 6:00.
Ingredients for Slow Cooker Baked Ziti
You will need:
- 16 ounces vegan ricotta cheese
- 2 tablespoons fresh basil, chopped and divided
- 24 ounces tomato-based pasta sauce
- 1/2 cup water
- 1 pound ziti, uncooked
- 2 cups vegan mozzarella cheese, shredded
Ingredient Notes
- Vegan Ricotta Cheese. I used 2 (8-ounce) containers of Kite Hill brand for this recipe.
- Fresh Basil. Fresh is best but 1 teaspoon dried basil also works just fine miixed with the ricotta in Step #1.
- Tomato-Based Pasta Sauce. The sauce you choose will greatly impact the flavor of this dish. I recommend choosing a sauce that you already know and love on spaghetti.
- Ziti. A comparable size pasta such as penne can be used in place of the ziti without significant impact on the overall cooking time.
- Vegan Mozzarella Cheese. For this recipe, I used Violife brand cheese.
How to Make Slow Cooker Baked Ziti
STEP ONE: In a small bowl, stir together the ricotta cheese and 1 tablespoon of fresh basil. Set aside.
STEP TWO: Into a 6-quart slow cooker, pour the pasta sauce and water. Add the uncooked ziti and stir to coat.
STEP THREE: Spoon the ricotta mixture over the pasta and sprinkle with mozzarella cheese.
STEP FOUR: Cover and cook on High for 2 1/2 hours, or until the pasta is tender. Garnish with the remaining 1 tablespoon basil and serve hot.
More Plant-Based Slow Cooker Recipes You’ll Love!
- Jambalaya
- White Bean Quinoa Chili
- Crockpot Cheesy Potatoes
- Crockpot Sausage and Sauerkraut
- Olive Oil Mashed Potatoes
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Slow Cooker Baked Ziti
Ingredients
- 16 ounces vegan ricotta cheese
- 2 tablespoons fresh basil chopped and divided
- 24 ounces tomato-based pasta sauce
- 1/2 cup water
- 1 pound ziti uncooked
- 2 cups vegan mozzarella cheese shredded
Instructions
- In a small bowl, stir together the ricotta cheese and 1 tablespoon of fresh basil. Set aside.
- Into a 6-quart slow cooker, pour the pasta sauce and water. Add the uncooked ziti and stir to coat.
- Spoon the ricotta mixture over the pasta and sprinkle with mozzarella cheese.
- Cover and cook on High for 2 1/2 hours, or until the pasta is tender. Garnish with the remaining 1 tablespoon basil and serve hot.
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