WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, August 26, 2014

BAKED ZITI


  • 1/4 pound Italian sausage
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) container ricotta cheese
  • 2 egg whites
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided
  • 1/2 teaspoon oregano
  • 2 (26-ounce) jars spaghetti sauce
  • 1 (16-ounce) box uncooked ziti pasta
  • 1/4 teaspoon chopped parsley

  • Coat a 5-quart slow cooker with cooking spray.
     
  • Rinse uncooked pasta, drain and set aside.
     
  • In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes, or until browned; drain and set aside.
     
  • In a medium bowl, combine ricotta cheese, egg whites, 3/4 cup mozzarella cheese, 3/4 cup Parmesan cheese, and oregano; mix well.
     
  • In the slow cooker, layer 2 cups sauce, half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture; repeat layers. Top with remaining sauce and remaining mozzarella cheese. Sprinkle the remaining Parmesan cheese and parsley on top.
     
  • Cover and cook on low 4 to 5 hours, or until pasta is tender.
  • Note: This recipe has been around so much I am not sure where it originated but I think maybe with the Crockin' Girls.



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