Casserole Week continues with a relatively new recipe in our rotation. Cook's Country published a tasty and elegant update to baked ziti in the June/July 2013 issue. Their version gets cooked in a slow cooker. We enjoyed it. The one thing it's missing is the crispy browned cheese on top, which is no small part of the enjoyment of a baked ziti. I will trade it when necessary, though, for the ease of a slow cooker recipe.
Masthead image from Flickr - user: JillPyrex, photo: small pyrex casserole. Used under Creative Commons license
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