Slow Cooker Baked Ziti With Mushrooms and Spinach

Here’s another slow cooker recipe for you! My slow cooker is my BFF. I use it at least once a week, sometimes 2 or 3 times a week!

The family’s #1 favorite slow cooker recipe is my Easiest Slow Cooker Chicken and Wild Rice. That one is a guaranteed winner, every time I make it! Up to this point, the #2 favorite spot was held by my Crockpot Cheeseburger Casserole. But now, Slow Cooker Baked Ziti has moved into the #2 spot, bumping Crockpot Cheeseburger Casserole down to #3!

It did take me a couple of tries to get this just right. It is easy to overcook the ziti and then you are left with Pasta Mush. It is not a bad-tasting dish, but not the best aesthetic, either. To avoid Pasta Mush, you want to start with uncooked ziti noodles. Which works out great, because it effectively eliminates a recipe step AND another pot to wash. Hooray!

The second tip is to be careful with your timing. Normally there will be a wide window of cooking time for slow cooker recipes. For this one, I found that it was done at the 4 hour mark, and if I let it go for more than 5 hours, I had Pasta Mush. So set that timer for 4 hours, and try to serve it fairly soon after it is done for the best results!

Slow Cooker Baked Ziti With Mushrooms and Spinach

Delicious slow cooker pasta dish with a nutritional boost from mushrooms and spinach!

Print

Course Entree

Cuisine Italian

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 8

Calories 382 kcal

Author Kristin

Ingredients

• 12 ounces ziti noodles (1 box)
• 16 ounces ricotta cheese (1 container, can be low-fat)
• 2 egg whites
• 1/2 cup Parmesan cheese
• 1.5 cups shredded mozzarella (divided)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 24 ounces spaghetti sauce (2 jars, divided)
• 8 ounces sliced mushrooms
• 10 ounces fresh spinach (1 bag)

Instructions

1. Spray the inside of the slow cooker with cooking spray.
2. In a medium bowl, combine the ricotta cheese, egg whites, Parmesan cheese, 1/2 cup mozzarella, salt, and pepper.
3. Cover the bottom of the slow cooker with about half of the ziti noodles.
4. Pour about 2 cups of spaghetti sauce over the top and spread evenly with a spoon.
5. Distribute about half of the ricotta mixture on top of the sauce and spread evenly.
6. Place the mushrooms on top of the ricotta, and then the spinach.
7. Place remaining noodles on top, then spread another 2 cups of sauce, then spread the remaining ricotta cheese mixture.
8. Pour the remaining sauce on top and spread evenly.
9. Cook on low for about 4 hours. No more than 5!
10. About 5 minutes before serving, remove lid and sprinkle the remaining mozzarella cheese over top. Replace the lid and let the cheese melt before serving.

Nutrition Facts

Slow Cooker Baked Ziti With Mushrooms and Spinach

Amount Per Serving

Calories 382 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 8g 40%

Cholesterol 49mg 16%

Sodium 842mg 35%

Potassium 757mg 22%

Total Carbohydrates 41g 14%

Dietary Fiber 3g 12%

Sugars 5g

Protein 22g 44%

Vitamin A 82.7%

Vitamin C 20%

Calcium 35.2%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

 

 

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