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Crock Pot Vegetable Ziti

Crock Pot Vegetable Ziti

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I'm still full from an entire day of gobbling up Thanksgiving dishes with seconds and even thirds on my plate, but that doesn't stop me from wanting to cook for everyone this weekend. Got a crowd? You need a crock pot to make your life easier.

My girlfriend, Staci, always says Baked Ziti is one of her kids' favorite recipes, so much so that she knows all of the ingredients and measurements by heart, a bonus when you're at the grocery and forget your shopping list. I played around with making a version of Baked Ziti made with tons of grated veggies and lots of cheese in my Crock Pot Hook Up system which is especially awesome when you're entertaining a crowd and want to keep all of your food warm. That means Baked Beans, Warm Apple Cider, Pulled Pork Tacos, Four Bean Chili and more! All you do is connect up to 6 crock pots together so when you're ready everything is right in a row and only uses one electrical plug for the entire system. Pretty cool, efficient and effective! For a chance to win your own Crock Pot Hook Up entertaining system, just hop on over to the contest page to enter!

Crock Pot Vegetable Ziti 3

Crock Pot Vegetable Ziti 4

Crock Pot Vegetable Ziti 2

For more inspiration check out this gallery of slow cooker recipes for any meal!

Crock Pot Vegetable Ziti  (serves 6 - 8)

  • Prep Time: 10 mins,
  • Cook Time: 3 hrs,
  • Rating:
    Rate this recipe
I'm still full from an entire day of gobbling up Thanksgiving dishes with seconds and even thirds on my plate, but that doesn't stop me from wanting to cook for everyone this weekend. Got a crowd? You need a crock pot to make your life easier. My...

Ingredients

  • 1 pound ziti pasta, uncooked
  • 1 large zucchini, grated, about 2 cups
  • 1 large carrot, grated, about 1 cup
  • 1 red bell pepper, diced, about 1 cup
  • 1 small onion, finely diced, about 1 cup
  • 1 garlic clove, minced
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can tomato puree (or sauce without seasonings)
  • 1 teaspoon salt
  • 1/2 cup grated parmesan cheese
  • 3 cups grated mozzarella cheese, divided

Preparation

  1. 1. In a slow cooker, combine all the ingredients, except 1 cup of the mozzarella cheese, and stir to mix well.
  2. 2. Sprinkle the remaining 1 cup mozzarella cheese evenly over the top of the pasta mixture.
  3. 3. Cover and cook on high for 3 hours, or low for 6 hours.
Crock Pot Vegetable Ziti

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Comments






  1. Jen

    March 11, 2014 at 3:05 pm

    I made this tonight on the stovetop, and it was delicious. To accommodate for the stovetop, I first sauteed the onion in some olive oil, then added the garlic, red pepper, and grated zucchini and carrot. I let all of this sautee for a few minutes before adding the tomatoes and cheese. I simmered everything for about 45 minutes, and though it would have been fine as is, used my immersion blender on the sauce, then added it to cooked pasta. I don’t even think you need that last cup of cheese as the sauce has plenty of flavor as it is.

  2. amelthea

    February 9, 2014 at 8:31 pm

    Awesome taste, but no hope for al dente pasta in a crock pot. I suggest making the sauce, and then boiling the pasta stove top at the end to mix in with the 2 cups of shredded cheese. Topping it with cheese in the crockpot, and putting the lid back on for about 10 will melt everything nicely. It’s more steps, but you’ll be saved from overcooked pasta.

  3. Kristen

    February 4, 2014 at 7:09 pm

    This recipe sounds good, but is quite gross. The pasta was nothing but mush. I wasted so much food :(

  4. heather

    January 28, 2014 at 4:13 am

    6 hours on low is way too long. I made this with all organic ingredients and just wasted about $20 with of food :( the entire outer edge is burned black.

  5. Brillante

    January 26, 2014 at 7:44 pm

    Made this today and loved it! I cooked it for about 5 hours on low and it didn’t come out mushy at all which I was worried about after reading some of the comments. Thanks for sharing!

  6. lucylarios

    January 20, 2014 at 6:17 pm

    I made this last night and the pasta came out very gummy. I think the flavors were great but I would recommend not using the crock pot. Next time I will cook the pasta and then add all the ingredients to the cooked pasta and put it in the oven until heated through.

  7. Julie Dunn

    January 19, 2014 at 11:23 pm

    I am so excited to try these recipes

  8. Donna

    January 17, 2014 at 10:47 am

    Is there an alternative to Zucchini? I’m anaphylactic to it and can’t use it.

    • Catherine McCord

      January 17, 2014 at 11:16 am

      You can just leave it out! Or replace it with more of the other veggies.

  9. chris

    January 14, 2014 at 5:03 pm

    I made last week in 7 qt crockpot on medium about 1 hr then 2.5 hrs on on high. Was very good but the grated veggies seemed ‘lost’.
    This time I’m trying 1/4″ dices for all vegetables – on high for 3 hours, using rigatoni pasta..

  10. Erica

    January 10, 2014 at 9:57 am

    Is the zucchini a must? my husband doesn’t like Zucchini so going to make it tonight without.

  11. Roderick Marc Williams

    December 26, 2013 at 4:28 am

    Thank you very much for the best blast from the past…..” The real way to make simple pie trust. When I was a kid, I loved spending time with my Grandmother that’s when I learned how to make the perfect pie crust, Some how over time, my perfect pie crust became less and less perfect. So I want to thank you for bring back my very important memory.

  12. Kate

    December 12, 2013 at 3:34 pm

    Yummy! That crock pot system is awesome. I don’t have any crock pot at the moment, but I can see how they would be fantastic for parties and potlucks!

  13. Carrie

    December 10, 2013 at 2:31 pm

    This turned out really mushy for me and the pasta was gummy. It also took about 4 hours (on low) instead of the recommended 6. I liked having all of the veggies in it and when my youngest starts eating pieces of food it will work well being mushy but I didn’t care for the texture.

  14. Stacy

    December 5, 2013 at 5:07 pm

    Does it matter what size slow cooker is used? And if yes, what size do you recommend?

    • Catherine McCord

      December 6, 2013 at 2:52 am

      Use at least a 3.5 quart slow cooker!

      • Stacy

        December 6, 2013 at 3:58 pm

        I’m actually more concerned that mine is too big! Is that possible? Just want to make sure I don’t dry out the recipe.

  15. Kim Beaulieu

    December 4, 2013 at 1:38 pm

    I love this. I’m such a pasta girl. I could eat it every day.

    • Yukari

      February 4, 2014 at 8:38 pm

      No, I just put it in and cook it all day. You might want to leave it on high for awhile and it will brown some. If you like it brwenod it is okay to brown it before you put it in.

  16. Anna

    December 2, 2013 at 7:11 pm

    I am going to make this today but on stove stop since it’s a last minute meal. Have you tried making it on stove top?

    • Tracy

      January 26, 2014 at 3:18 am

      I’m wondering if you had any luck with this recipe on the stove top? I’m a little worried about the pasta coming out mushy in the crock pot. Thanks!

  17. Vicki

    December 2, 2013 at 6:39 pm

    Just wondering if you’ve tried this using rice noodles? We have some gluten sensitivities in our house.

    • Sally

      January 30, 2014 at 8:10 pm

      How did it the rice noodles turn out? Was thinking of trying it tomorrow. I tried it with trader joe’s corn pasta and it was a very tasty mush.

  18. Jill

    December 2, 2013 at 8:44 am

    This looks delicious! How many would you say this feeds? Thinking it may be a good new baby meal

  19. Pingback: Recipes for the wee-ones… | Nebraska Multiples Organization (NeMO)

  20. Suzanne

    November 30, 2013 at 2:28 am

    Wow – this looks awesome! I have a bunch of frozen shredded zucchini left over from the glory days of my zucchini harvest. I am thinking it would work just fine in this recipe if I thaw it first, but do you think I should I drain and press out the water or just throw in the thawed shreds as is?

    • Catherine McCord

      December 2, 2013 at 12:21 pm

      If it is more watery than fresh zucchini I would drain it first!