Slow cooker eggplant "baked" ziti

Pasta cooked with eggplant and tomato sauce and topped with gooey mozzarella cheese all comes together in your slow cooker! This is a perfect summertime meal that won't heat up your kitchen and to use seasonal eggplant.

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This ziti is "baked" because, well, it's not baked. But, it is just like the baked ziti you know and love, except it is made in your slow cooker rather than the oven. I love my slow cooker so much. I use it all year round and to make all kinds of dishes.

I've seen a lot of recipes for slow cooker baked ziti over the years. This version uses eggplant because we often have a lot of it in summertime and also because I like to add extra vegetables where I can. The eggplant also adds extra moisture to the dish, which is perfect for slow cooking.

What I like about making "baked" ziti in the slow cooker is that when it's done cooking you can put it on warm and serve it at a party or potluck, or, like me, when your family sometimes needs to eat dinner at different times of the evening, and it will still be warm to eat.

Serve it with a side of garlic bread and/or a side salad to stretch it even more. If you have some fresh basil or parsley for topping, it adds a nice finishing touch!

Yield: 6-8 servings

Author: Amy (Savory Moments)

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Slow Cooker Eggplant "Baked" Ziti

Pasta cooked with eggplant and tomato sauce and topped with gooey mozzarella cheese all comes together in your slow cooker! This is a perfect summertime meal that won't heat up your kitchen and to use seasonal eggplant.

Ingredients:

• 1 (15 oz.) container ricotta cheese (I like whole milk)
• 2 large eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 (24 oz.) jars of your favorite red pasta sauce
• 1 pound box ziti, uncooked
• 3 cups diced eggplant (small dice)
• 1-1/4 cups shredded mozzarella or Italian cheese blend
• fresh basil for topping, optional

Instructions:

1. Spray the inside of your slow cooker with cooking spray or rub with olive oil.
2. In a medium bowl, mix together the ricotta through garlic powder.
3. Put about half a jar of pasta sauce in the slow cooker. Top with about 1/3 of the pasta and 1 cup of eggplant. Spoon about 1/3 of the cheese mixture on top. Then add the remaining half jar of sauce, another 1/3 of the pasta, cup of eggplant, 1/3 of the cheese. Repeat one more time using the second jar of sauce. Then top the last layer with the remaining 1/2 jar of sauce.
4. Cover and cook on high for about 3 to 3-1/2 hours. The time will vary a little depending on your slow cooker. The bottom noodles will be done quicker than the top. When the top noodles are soft, top with the mozzarella/Italian cheese blend. Cover, turn to warm, and allow the cheese to melt.
5. Serve hot and garnish with fresh basil and/or red pepper flakes, if desired.

Notes:

A note on cooking pasta in the slow cooker like this - it won't taste exactly the same as when you boil the pasta and then add it to the sauce. Cooking it together in the sauce, the pasta will retain more of a starchy flavor. This is not something that we mind, but some people may. I use a 4 quart slow cooker and this recipe just fits in it perfectly. Cooking time will vary a little depending on your slow cooker.

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Check out these other slow cooker recipes:

Easy Slow Cooker Butter Chicken

Slow Cooker Creamy Chicken & Tomato Pasta Sauce

Slow Cooker Honey Sesame Ginger Chicken

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