Slow Cooker Baked Ziti

This winter's ultimate comfort food from our Home Harvest Cookbook

Family Style Baked Ziti straight from the Slow Cooker

“I really have enjoyed working in the garden and learning how to grow new things.” - Josh

Made possible by a grant from Resource Alternative, an advisory board for individuals served by Community Connections of Clearfield and Jefferson Counties (formerly known as the Clearfield/Jefferson MH/MR program), our Psychiatric Rehabilitation (Psych Rehab) group learned (or honed) a therapeutic skill - gardening! The group enthusiastically planted, nourished, and harvested a vegetable garden.

After the harvest, the group eagerly moved indoors to hone their cooking skills! They canned tomato sauce and crafted mouthwatering meals with the fruits and vegetables from their own garden. To top off the gardening fun, they enthusiastically compiled their favorite recipes into the Home Harvest Cookbook!

Enjoy one of the group's favorite winter recipes.

Slow Cooker Baked Ziti

Ingredients

• 2 jars of pasta sauce

• 1 lb UNCOOKED penne pasta

• 8 oz ricotta cheese

• 1 egg

• 1 cup shredded mozzarella cheese

Optional: spices including, basil, Italian, salt, pepper

Directions

1. Combine ricotta, eggs, and spices in a bowl and stir well.

2. Inside the slow cooker, add 1/3 of the pasta sauce and 1/3 of the uncooked pasta on top of the sauce.

3. Add half of the ricotta mixture and spread evenly as possible.

4. Add another 1/3 of the pasta sauce and an additional 1/3 of the penne.

5. Add the remaining half of the ricotta mixture and spread evenly. 

6. Add the last 1/3 of pasta sauce, followed by the last of the uncooked pasta. 

7. Cook on high for 2-3 hours or until pasta is al dente. 

8. Add mozzarella cheese to melt before serving warm.

   
   
   
   

“Growing a garden is cheaper than therapy and you get tomatoes." - Marilyn

If you'd like a copy of our Home Harvest Cookbook, let us know! Drop us an email at sskidmore@thecgc.com or mnippes@thecgc.com.