Slow-Cooker Baked Ziti
Enjoy this classic dish, but with the ease of cooking in a slow cooker
- 2 Tbsp - Extra-Virgin Olive Oil
- 1 Lb - Italian Sausage
- 1 Whole - Onion, Chopped Fine
- 1 Pinch - Salt
- 1 Pinch - Black Pepper
- 3 Cloves - Minced Garlic
- 1/2 Tsp - Dried Oregano
- 8 Oz - Ziti
- 1 28oz Can - Crushed Tomatoes
- 1 15 Oz Can - Tomato Sauce
- 8 Oz - Whole-Milk Ricotta Cheese
- 4 Oz - Shredded Mozzarella Cheese
- 2 Tbsp - Sliced Fresh Basil
1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Heat oil in Dutch oven over medium-high heat until just smoking. Cook sausage, breaking up pieces with wooden spoon, until well browned, 6 to 8 minutes. Stir in onion, ½ teaspoon salt, and ½ teaspoon pepper and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. 2. Reduce heat to medium-low. Add ziti and cook, stirring constantly, until edges of pasta become translucent, about 4 minutes. Off heat, stir in tomatoes and tomato sauce, scraping up any browned bits. Transfer mixture to prepared slow cooker. Cover and cook until pasta is tender, 2 to 3 hours on high. 3. Discard foil collar. Dollop ricotta over ziti and sprinkle with mozzarella. Cover and let sit until cheese is melted, about 20 minutes. Sprinkle with basil and serve.