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84% would make again

Slow Cooker Ziti And Meatballs

Prego brand logo
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Ingredients

for 4 servings

  • 15 oz ricotta cheese (450 g)
  • 2 large egg whites
  • nonstick cooking spray, for greasing
  • 1 jar Prego® Traditional Italian Sauce, divided
  • 16 oz ziti pasta (450 g), dried
  • 24 frozen meatballs, (½ ounce (15 G) or 1 ounce (30 G) sized)
  • 2 ½ cups shredded mozzarella cheese (250 g)
  • fresh parsley, chopped, for garnish

Nutrition Info

  • Calories 1156
  • Fat 52g
  • Carbs 109g
  • Fiber 8g
  • Sugar 14g
  • Protein 61g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, mix together the ricotta and egg whites.
  2. Grease the inside of a slow cooker with nonstick spray. Pour 2 cups (460 G) of Prego® Traditional Italian Sauce into the bottom of the slow cooker, then layer half of the pasta, half of the meatballs, half of the ricotta mixture, and 1 cup (100 G) of mozzarella on top. Repeat to make another layer, then dollop the remaining ½ cup (115 G) tomato sauce on top and sprinkle with the remaining ½ cup (50 G) mozzarella.
  3. Cover the slow cooker and cook on high for 3 hours (or low for 6 hours), or until the meatballs are warmed through and the pasta is tender.
  4. Garnish with parsley and serve warm.
  5. Enjoy!

Ingredients

for 4 servings

  • 15 oz ricotta cheese (450 g)
  • 2 large egg whites
  • nonstick cooking spray, for greasing
  • 1 jar Prego® Traditional Italian Sauce, divided
  • 16 oz ziti pasta (450 g), dried
  • 24 frozen meatballs, (½ ounce (15 G) or 1 ounce (30 G) sized)
  • 2 ½ cups shredded mozzarella cheese (250 g)
  • fresh parsley, chopped, for garnish

Nutrition Info

  • Calories 1156
  • Fat 52g
  • Carbs 109g
  • Fiber 8g
  • Sugar 14g
  • Protein 61g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, mix together the ricotta and egg whites.
  2. Grease the inside of a slow cooker with nonstick spray. Pour 2 cups (460 G) of Prego® Traditional Italian Sauce into the bottom of the slow cooker, then layer half of the pasta, half of the meatballs, half of the ricotta mixture, and 1 cup (100 G) of mozzarella on top. Repeat to make another layer, then dollop the remaining ½ cup (115 G) tomato sauce on top and sprinkle with the remaining ½ cup (50 G) mozzarella.
  3. Cover the slow cooker and cook on high for 3 hours (or low for 6 hours), or until the meatballs are warmed through and the pasta is tender.
  4. Garnish with parsley and serve warm.
  5. Enjoy!

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