"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow-Cooker Pasta Bake Recipe

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This recipe for Slow-Cooker Pasta Bake, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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