valerie bertinelli
slow cooker
pasta
dinner
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Slow-Cooker Pasta Bake

Slow-Cooker Pasta Bake

How to Make a Vermouth Spritz | John Cusimano

Stop Everything and Listen to "Buongiorno Baby"—the Song John Co…

How to Make Bistecca (Porterhouse) with Walnut Salsa Verde and C…

Rachael Reveals Her Favorite Place to Eat in Tuscany, Italy | Q …

What's In Our Meal Bag? 3 Sweet Stories from Viewers Who Tried R…

Brooke Shields Tearfully Recounts Devastating Accident + Leg Inj…

How to Make Roasted Honey-Soy Green Beans | Rachael Ray

We Surprise a Mom of 10 (Including 6 Foster Kids!) Who Works So …

How to Make Salt 'n' Pepper Pork or Chicken | Rachael Ray

How to Make Caramel Apple Shortcakes | Grant Melton

How to Make Sausages with Apples and Onions & Charred, Spiced Ca…

Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …

How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…

How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…

How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…

Feast Your Eyes on Our Savory 16 Charcuterie Board + We Promise …

How to Make an Edible Cheeseboard With Focaccia for Your Next Pa…

How to Make Miso Ramen with Steak, Japanese-Style Tomato Salad +…

How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi

Ingredients

  • 4 cups jarred marinara sauce
  • 12 ounces ziti pasta, uncooked
  • 1 medium zucchini, cut into ¾ inch pieces (about 2 cups)
  • 1 ½ cups matchstick carrots
  • 1 ½ cups ricotta cheese (about 12 ounces)
  • 1 cup mozzarella cheese, shredded
  • ¾ cup Parmesan cheese, finely shredded
  • 1 can black olives, (2-ounce) sliced drained
  • ½ cup water
  • 3 cups baby spinach, roughly chopped
  • ¼ cup fresh basil leaves

Yield

Serves: 4

Preparation

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.

Excerpt from Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family by Valerie Bertinelli. Copyright © 2017 by Valerie Bertinelli. Used with permission by Oxmoor House. All rights reserved.