Ricotta in a slow cooker for 3 hours will make this tastebud-pleasing meal

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Baked pasta is one of those amazing dishes that says, "Buona sera, mangia tutti," or "Good evening. Everybody eat." If you're lucky enough to be greeted by the homey Italian smell of pasta and garlic bread wafting from the kitchen, it's a real treat. But if you're the cook, it can be laborious. This great recipe, made by the YouTube channel FaveDiets, puts your slow cooker to work and gives you time to enjoy visiting with your family and friends.
This "baked" pasta is reminiscent of lasagna without the fuss of boiling and layering endless noodles. You don't even need to cook the pasta. Just layer everything in your slow cooker like you normally would when making lasagna, and let the magic happen. Tip: If you'd like to modify this recipe to include veggies or browned ground meat or Italian sausage, feel free to do so.  
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Let's get cooking!
Preparation Time: 10 minutes
Total Time: 3 hours, 30 minutes
Servings: 4-6
Baked Pasta Ingredients
·        15 ounces ricotta cheese
·        1/2 cup pecorino romano or parmesan cheese, grated
·        1 egg, slightly beaten
·        1/2 teaspoon garlic powder
·        1 tablespoon dried Italian herbs or minced fresh parsley
·        Salt and black pepper, to taste
·        1 pound penne pasta, regular, whole wheat, or gluten-free
·        4 cups (946 ml.) marinara sauce, homemade or store-bought
·        6 ounces mozzarella cheese, shredded
·        1 cup (237 ml.) chicken or beef stock, regular or low sodium
Optional: browned ground beef or Italian turkey sausage 
Garlic Bread Ingredients
·        crusty Italian rolls (or gluten-free rolls)
·        4 tablespoons, room temperature butter
·        2 tablespoons olive oil
·        2 garlic cloves, finely grated using a microplane
·        zest of one lemon
·        Italian seasoning, dried thyme, Old Bay seasoning, salt, and pepper
1. In a medium bowl, combine the ricotta, pecorino romano (or parmesan) cheese, egg, garlic powder, Italian herbs (or parsley), and salt and pepper to taste.
2. Prep your slow cooker with nonstick spray (preferably olive oil cooking spray), and begin layering your ingredients in this order: 1/3 marinara sauce and 1/3 pasta stirred together, 1/2 ricotta mixture, 1/3 mozzarella. Repeat layering with sauce, pasta, ricotta, and mozzarella until your final layer is composed of pasta, sauce, and shredded mozzarella. Tip: If adding ground meat or Italian turkey sausage, add 1/2 on top of the first two layers of pasta before adding the cheeses.
3. Carefully pour the chicken or beef stock around the outside edges. Cover and heat on high for 30 minutes, then, turn the heat down to low and cook for 2-3 hours until the pasta is cooked. Turn your slow cooker off, and let the pasta stand for 30-60 minutes before serving. 
Tip: By letting the pasta "rest," it will be easier to cut portions with a spatula. 
4. While the pasta is resting, make your garlic bread by combining the butter, olive oil, garlic, lemon zest, and seasonings in a small bowl. Spread on top of sliced rolls and broil until golden brown. Tip: If you're making gluten-free garlic bread as well as regular garlic bread, line a baking sheet with foil and then create another mini-foil sheet for the gluten-free bread. You want to make sure that there is no cross-contamination.
5. When the garlic bread is done, top individual servings of the baked pasta with additional marinara sauce (if desired), warmed separately, and extra cheese. Serve with a side salad and garlic bread. 
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Enjoy! Watch the video below to see this recipe in action.
Resources FaveDiets
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