Crock Pot Ziti With Spinach, Ricotta, And Tomato Sauce - cooking recipe

Ingredients
    1 (28 ounce) can crushed tomatoes (I used tuttorosso brand no salt added)
    1 medium whole onion, skin removed
    4 garlic cloves, smashed
    2 teaspoons sea salt
    1/4 teaspoon crushed red pepper flakes
    1/4 cup unsalted butter
    2 (10 ounce) boxes frozen spinach, thawed and squeezed dry of all liquid
    1 (15 ounce) jar ricotta cheese (I use sorrento brand)
    1/4 teaspoon fresh ground black pepper
    1/4 cup grated parmesan cheese
    2 tablespoons olive oil
    cooking spray, for greasing crock pot
    1 egg
    1 (16 ounce) box ziti pasta, rinsed with cold water in collander
Preparation
    For the sauce:
    Heat a medium sauce pan over medium heat. Add olive oil and garlic. Brown garlic about 2 minutes then discard the garlic but reserve the oil. To the garlic flavored oil, add the crushed tomatoes, whole onion, butter, 1 teaspoons sea salt, and crushed red pepper flakes. Bring to a boil, then reduce to simmer partially covered for 20 minutes. Remove onion and discard when done.
    In a large bowl, combine ricotta cheese, egg, spinach, 2 tablespoons parmesan cheese, 1 teaspoons salt and fresh ground black pepper. Mix well to combine. Add ziti, toss to combine.
    Spray the crock pot with cooking spray. Add about 1/2 cup of sauce, then add 1/4 of the pasta mixture. Repeat 3 more layers (4 layers in total) ending with sauce. Sprinkle 2 tablespoons of parmesan cheese over the top.
    Cover and cook on low for 4 to 5 hours depending on your slow cooker.
    If you have any sauce left over. Save it in case you want to add more to the finished dish.

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