Baked Ziti with Pepperoni, Mushrooms, and Ricotta
Source: Slow Cooker Revolution
2 T extra virgin olive Oil
2 onions, minced
10 oz white mushrooms, sliced thin
1 small green pepper, seeded and coarsely chopped
4 garlic cloves, minced
1 t dried oregano
28 oz rushed tomatoes
1/2 cup heavy cream
8 oz ziti
6 oz sliced pepperoni
1/2 t salt
1/2 t pepper
15 oz tomato sauce
Hot water, as needed
1 cup Ricotta cheese
1 cup Mozzarella cheese
1/4 cup fresh, basil,chopped (optional)
Heat oil in lg pot over medium high heat until shimmering. Add onions, mushrooms, pepper, garlic, and oregano, and cook until vegetables are softened and lightly browned - about 8 -10 minutes.
Stir in tomatoes, and cream, and simmer until thickened slightly, about 5 minutes. Stir in ziti, pepperoni, and salt and pepper.
Transfer mixture to slow cooker and spread tomato sauce evenly over pasta. Cover and cook until pasta is tender, about 3 hours on high.
Gently stir pasta, add hot water as needed to loosen sauce consistency,. Dollop spoonfuls or ricotta over casserole, then sprinkle with mozzarella. Cover and let sit until cheese is melted, about 5 - 10 minutes. Sprinkle with chopped basil and serve.
This was good. My husband liked it very much and thanked me for making it. I think kids would love this too. Was fairly easy to do, and quick cooking time in the crock-pot.
Eastern Standard Time