Crock Pot Baked Rigatoni
- Jamie
- Jan 8, 2020
- 2 min read
You really can have that baked pasta yumminess without all the extra work AND from a crock pot! Switching the rigatoni for penne, bow tie, fusilli, cavatappi or ziti works too!
I threw this all in the crock pot using my bulk spaghetti sauce recipe (because I had 10 bags in my freezer)! Such a time and money saver! Crock pot cooking is the best and I have a link here showing my most favorite one!
Sprinkle with crushed red pepper flakes before putting on the lid for an extra kick of spice.
Ingredients:
6 cups my bulk pasta sauce (or use 2 jars 25 ounce store bought)
15 oz tomato sauce
1 pound UNCOOKED rigatoni pasta (or see my note above for varieties of pasta you can use)
15 oz ricotta cheese
2 eggs
1/4 cup freshly chopped basil
2 cups of freshly grated Parmesan cheese
2 cups shredded Italian Blend cheese
Directions:
Mix ricotta, eggs, and basil in a bowl and stir well In a small bowl.
Mix both pasta sauce and tomato sauce together in a large bowl.
Grate Parmesan cheese and set aside.
Grease the inside of a 6 qt slow cooker well.
Add 1/3 of the pasta sauce to the bottom of the slow cooker.
Add 1/3 of the uncooked rigatoni.
Drop half of the ricotta mixture on top by spoonfuls and spread out evenly.
Add half of the Parmesan cheese and top with 1/2 cup of Italian Blend cheese.
Add another 1/3 portion of sauce mixture.
Add an additional 1/3 of the uncooked rigatoni.
Top pasta with the remaining ricotta and spread out.
Sprinkle on the remaining Parmesan cheese and 1/2 cup of Italian Blend cheese.
Add the last 1/3 of the uncooked rigatoni.
Top with the remaining 1/3 portion of sauce mixture.
Cover and cook on high for 2 hours and 15 minutes.
Add the last 1 cup Italian Blend Cheese (can use optional extra Parmesan if you prefer) and cook for an additional 15 minutes, until the cheese has melted.
Please drop me a comment with any suggestions or changes you made! Have you tried baked pasta with spinach or broccoli?
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