Ingredients:
1 cup ricotta cheese
2 cups shredded mozzarella cheese
12 ounces (about 340g) ziti pasta
24 ounces (about 680g) marinara sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
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Instructions:
Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
In a medium bowl, mix together the marinara sauce, ricotta cheese, garlic powder, dried oregano, and dried basil until well combined.
In the slow cooker, spread a thin layer of the marinara mixture on the bottom.
Add a layer of cooked ziti pasta on top of the sauce.
Sprinkle a layer of shredded mozzarella cheese over the pasta.
Repeat the layers until all ingredients are used, finishing with a layer of shredded mozzarella cheese on top.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the cheese is melted and bubbly.
Once cooked, garnish with chopped parsley if desired