Slow-Cooker Pasta Bake

by Valerie Bertinelli 7:00 AM, October 23, 2017

Aired October 24, 2017

Serves 4 servings

4 cups jarred marinara sauce
12 ounces uncooked ziti pasta
1 medium zucchini, cut into ¾ inch pieces (about 2 cups)
1 ½ cups matchstick carrots
1 ½ cups ricotta cheese (about 12 ounces)
1 cup shredded mozzarella cheese
¾ cup finely shredded Parmesan cheese
1 (2-ounce) can sliced black olives, drained
½ cup water
3 cups rough chopped baby spinach
¼ cup fresh basil leaves


Lightly coat 5-quart slow cooker with cooking spray. Add the marinara sauce, pasta, zucchini, carrots, ricotta, mozzarella, Parmesan, olives, and water; stir to combine. Cover and cook on LOW until the pasta is tender, about 1 hour and 30 minutes to 2 hours.

Gently fold in the spinach until wilted. Spoon into serving bowls and top evenly with the basil.

Excerpt from "Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family" by Valerie Bertinelli. Copyright © 2017 by Valerie Bertinelli. Used with permission by Oxmoor House. All rights reserved.

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