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4.67 from 3 votes

Slow Cooker Baked Ziti With Mushrooms and Spinach

Delicious slow cooker pasta dish with a nutritional boost from mushrooms and spinach!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Entree
Cuisine: Italian
Servings: 8
Calories: 382kcal
Author: Kristin


  • 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 1/2 cups shredded mozzarella (divided)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 48 ounces spaghetti sauce (2 jars, divided)
  • 8 ounces sliced mushrooms
  • 10 ounces fresh spinach (1 bag)


  • Spray the inside of the slow cooker with cooking spray.
  • In a medium bowl, combine the ricotta cheese, egg whites, Parmesan cheese, 1/2 cup mozzarella, salt, and pepper.
  • Cover the bottom of the slow cooker with about half of the ziti noodles.
  • Pour about 2 cups of spaghetti sauce over the top and spread evenly with a spoon.
  • Distribute about half of the ricotta mixture on top of the sauce and spread evenly.
  • Place the mushrooms on top of the ricotta, and then the spinach.
  • Place remaining noodles on top, then spread another 2 cups of sauce, then spread the remaining ricotta cheese mixture.
  • Pour the remaining sauce on top and spread evenly.
  • Cook on low for about 4 hours. No more than 5!
  • 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.


Calories: 382kcal | Carbohydrates: 41g | Protein: 22g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 842mg | Potassium: 757mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4135IU | Vitamin C: 16.5mg | Calcium: 352mg | Iron: 2.9mg