Baked Ziti With Ricotta

I made this for a challenge group I was in on Facebook and loved it! It’s a favorite and something everyone will enjoy.

Portion container count: ⬇️

Portions- 1 Yellow, 1 red, 1 blue, 1 purple

Serving 6–8


1 lb of ground turkey (cooked)

2- (25 ounce) jars of pasta sauce

1–15 oz tomato sauce

1 pound UNCOOKED penne pasta (wheat)

15 oz ricotta cheese

2 eggs

⅓ cup freshly chopped basil

2 cups of grated parmesan cheese


  1. Combine ricotta, eggs, and basil in a bowl and stir well
  2. In a large bowl, combine both pasta sauces and tomato sauce together.
  3. Grease the inside of a 6 qt slow cooker
  4. Add 2⅓ cups of pasta sauce to the bottom of the slow cooker
  5. Add ⅓ of the uncooked penne.***
  6. Dot on half of the ricotta mixture and spread out evenly.
  7. Add half of the Parmesan cheese (1 cup)
  8. Add another 2⅓ cups of sauce mixture
  9. Add an additional ⅓ of the uncooked penne.
  10. Dot on the remaining ricotta and spread out.
  11. Sprinkle on the remaining parmesan cheese (1 cup)
  12. Add the last ⅓ of the uncooked penne.
  13. Top with the remaining 2⅓ cups of sauce mixture
  14. Cover and cook on low for 2–3 hours or until pasta is al dente
  15. NOTE: If you need to leave it on all day then you can also cook without noodles then boil noodles once home and add the cheese, sauce and meat mixture overtop.
  16. Serve with a salad or any veggie of choice listed below
  17. Notes- since the noodles use the sauce to cook in, the pasta may become a little dry once reheated. We just added a bit more pasta sauce when reheating and it was perfect!