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Mandie

Crockpot Almost Lasagna

Rotini tossed with meat sauce, layered with seasoned ricotta and mozzarella, and slow-cooked until bubbly.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pasta layer
  • 1 lb rotini or ziti
  • 1/2 lb ground beef
  • 1/2 lb Italian sausage
  • 2 tbsp olive oil
  • 2 (24 oz) jars pasta sauce
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1/2 cup Italian breadcrumbs
  • 2 cups shredded mozzarella cheese divided (one 16-oz bag total)
Ricotta layer
  • 16 oz ricotta cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 tsp dried parsley
  • salt and pepper
Topping
  • 2 cups shredded mozzarella cheese

Method
 

  1. Grease a 6-quart slow cooker. Cook the pasta 2 minutes less than the package says. Drain and toss with the olive oil.
  2. Brown the beef and sausage until no longer pink. Drain. Stir the pasta sauce into the pasta, then stir in the meat, egg, Parmesan, breadcrumbs and 2 cups mozzarella.
  3. In another bowl, beat the ricotta, eggs, Parmesan, parsley, salt and pepper.
  4. Spread half the pasta mixture in the slow cooker. Spread all of the ricotta mixture on top, then the rest of the pasta.
  5. Top with the remaining mozzarella. Cover and cook on low 4 to 6 hours, until hot in the center (165°F).

Notes

Feeds a crowd. Leftovers freeze well.