Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
Crock Pot Baked Ziti1 lb ziti noodles, uncooked1 tbsp olive oil1/2 lb ground beef1/2 lb Italian sausage12 oz baby bella mushrooms, sliced10 oz frozen spinach, defrosted 1 tsp nutmeg15 oz ricotta cheese2 egg whites2 tbsp garlic powder2 tbsp minced onion2 tbsp dried Italian herbs3/4 cup parmesan cheese, shredded (divided)1-1/2 cup mozzarella cheese, shredded (divided)48 oz  store-bought pasta sauce (or make your own)7-8 fresh basil leaves, chiffonadedSalt and pepper to tasteNon-stick cooking sprayCoat the inside of the crock pot with the non-stick spray.Heat the oil in a large skillet over medium-high heat.  Add the ground beef, sausage, and mushrooms, breaking up the meat a wooden spoon.  Cook for 7 minutes or until browned.  Drain any excess liquid from the pan, then set aside.In a bowl, combine the ricotta, egg whites, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, spinach, nutmeg, garlic powder, minced onion, dried Italian herbs, salt, and pepper.Place half the noodles in the crock pot, then top with 2 cups of the pasta sauce, using a spoon to make sure the noodles and pasta sauce are in an even layer.  Top with half of the meat mixture, followed by half of the spinach-ricotta mixture, using a spoon to spread in an even layer. Repeat with the remaining pasta, another 2 cups of sauce, and the rest of the spinach-ricotta mixture.  Top with the remaining sauce (about 1 cup), cover, then cook on low heat for 4-6 hours.Remove lid and sprinkle 1 cup of mozzarella cheese and the remaining parmesan on top, replace lid, and cook for another 30 minutes.  Just before serving, garnish with the basil.Approximate Nutritional Values: http://www.food.com/recipe/slow-cooker-baked-ziti-159346

Crock Pot Baked Ziti


1 lb ziti noodles, uncooked
1 tbsp olive oil
1/2 lb ground beef
1/2 lb Italian sausage
12 oz baby bella mushrooms, sliced
10 oz frozen spinach, defrosted 
1 tsp nutmeg
15 oz ricotta cheese
2 egg whites
2 tbsp garlic powder
2 tbsp minced onion
2 tbsp dried Italian herbs
3/4 cup parmesan cheese, shredded (divided)
1-1/2 cup mozzarella cheese, shredded (divided)
48 oz  store-bought pasta sauce (or make your own)
7-8 fresh basil leaves, chiffonaded
Salt and pepper to taste
Non-stick cooking spray



Coat the inside of the crock pot with the non-stick spray.

Heat the oil in a large skillet over medium-high heat.  Add the ground beef, sausage, and mushrooms, breaking up the meat a wooden spoon.  Cook for 7 minutes or until browned.  Drain any excess liquid from the pan, then set aside.

In a bowl, combine the ricotta, egg whites, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, spinach, nutmeg, garlic powder, minced onion, dried Italian herbs, salt, and pepper.

Place half the noodles in the crock pot, then top with 2 cups of the pasta sauce, using a spoon to make sure the noodles and pasta sauce are in an even layer.  Top with half of the meat mixture, followed by half of the spinach-ricotta mixture, using a spoon to spread in an even layer. 

Repeat with the remaining pasta, another 2 cups of sauce, and the rest of the spinach-ricotta mixture.  Top with the remaining sauce (about 1 cup), cover, then cook on low heat for 4-6 hours.

Remove lid and sprinkle 1 cup of mozzarella cheese and the remaining parmesan on top, replace lid, and cook for another 30 minutes.  Just before serving, garnish with the basil.




Approximate Nutritional Values: http://www.food.com/recipe/slow-cooker-baked-ziti-159346

  1. dismue251 reblogged this from culinaryconfessional
  2. littlebohemiagormandizers reblogged this from culinaryconfessional
  3. iwhisper2stars reblogged this from culinaryconfessional
  4. fuzzyfro reblogged this from culinaryconfessional
  5. culinaryconfessional posted this