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
- 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
- 24 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