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**Slow Cooker Baked Pasta

Slow Cooker Baked Pasta

  • Cooking Time:

    High for 30 minutes and Low for 2-3 hours
  • Servings:



1 lb. penne pasta
4 c. marinara sauce
15 oz. part skim ricotta cheese
1/2 c. pecorino romano cheese
1 egg
1/2 tsp. garlic powder
1 T. parsley, minced
Salt and black pepper, to taste
6 oz. low fat mozzarella cheese, grated
1 c. chicken or beef stock, or for vegetarian use vegetable stock

  1. Stir together the ricotta, pecorino romano cheese, egg, garlic powder, parsley, and salt and pepper to taste.
  2. Spray the crock insert of your slow cooker with nonstick spray.
  3. Add 1/3 of the pasta with 1/3 of the sauce and stir to get them combined.
  4. Dollop 1/2 the ricotta mixture in an even layer and sprinkle on 1/3 of the mozzarella.
  5. Repeat by layering in 1/3 of the pasta, then 1/3 of the sauce, the remaining half of the ricotta mixture and 1/3 of the mozzarella.
  6. For the final layer, add the remaining third of the pasta, with the remaining sauce and mozzarella sprinkled on top.
  7. Pour the chicken or beef stock over the top aiming mainly towards the edges.
  8. Cover. Cook on High for 30 minutes, then Low for 2 to 3 hours or until the pasta looks cooked. Turn off the slow cooker and let it stand for at least a half an hour to set, then served with additional sauce and grated cheese.

Notes: For a gluten free diet, be sure to use gluten free pasta, chicken or beef stock in the recipe.

Optional: Serve vegetarian style, or brown 1 pound of ground beef and add to pasta to layer!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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