Slow Cooker

Hearty Slow Cooker Vegan Ziti

This recipe creates a classic, comforting pasta bake with minimal effort. The flavors meld into a rich, satisfying meal featuring a protein-packed tofu "ricotta."

Prep Time 20 Mins
Cook Time 2-3 Hours
Yield 6-8 Servings
Diet Vegan

Instructions

1

Prep the Tofu Ricotta

Pulse or mash the crumbled tofu with nutritional yeast, lemon juice, oil, and spices until it reaches a chunky ricotta consistency. Set aside.

2

Sauté Aromatics & Build Sauce

Sauté onion, garlic, and mushrooms until browned. Stir in lentils, crushed tomatoes, tomato sauce, broth, and herbs. Simmer for 5 minutes.

3

Par-boil Pasta

Cook pasta for 2 minutes less than the package instructions. It should be very firm as it will finish in the slow cooker.

4

Layer & Slow Cook

In a 6-quart slow cooker, layer: sauce, pasta, sauce, tofu ricotta, and mozzarella. Repeat layers once more.

Timer: Cook on LOW for 2 to 3 hours until lentils are tender and sauce is bubbly.
5

Final Melt & Serve

Top with remaining mozzarella and cook 15 more minutes. Let rest for 10 minutes before garnishing with fresh basil.

Pro Tips

Texture Control

Don't overcook the pasta in Step 3; the "under-done" texture ensures it doesn't turn to mush during the slow cooking process.

Serving Suggestion

Serve with a side of garlic bread and a simple arugula salad with balsamic vinaigrette.