Popular
Latest From the Show
Slow-Cooker Pasta Bake
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Pasta, veggies and CHEESE — a golden trio! Just throw everything in and let the slow cooker do the work, says Valerie.
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.