Slow Cooker Baked Ziti

All the comfort of baked ziti without any of the work! This slow cooker version creates a rich, cheesy pasta dish that tastes like you spent hours in the kitchen – but your slow cooker does all the heavy lifting.

THE EASIEST COMFORT FOOD EVER

Want the taste of homemade Italian without the hassle? This slow cooker ziti is your answer! By letting your slow cooker do the work, you get all the flavors of traditional baked ziti – tender pasta, rich sauce, and three kinds of cheese – with minimal effort.

FREQUENTLY ASKED QUESTIONS:

Can I use different pasta shapes?

Yes! While ziti is traditional, any medium-sized pasta works well. Penne, rigatoni, or even rotini are great alternatives.

Why add the cheese at the end?

Adding the mozzarella and Parmesan near the end prevents it from becoming too stringy or overcooked. The last 20 minutes gives it just enough time to melt perfectly.

Can I make this vegetarian?

Absolutely! Skip the meat and add vegetables like mushrooms, bell peppers, or spinach. You could also use meat alternatives.

TIPS FOR SUCCESS:

Brown the meat well for best flavor
Don’t overcook the pasta – check at 3 hours
Layer the ricotta in dollops rather than stirring
Keep lid on during cooking to maintain moisture
Use freshly grated cheese for best melting
Let rest 10 minutes before serving

INGREDIENTS NEEDED: (FULL RECIPE BELOW)

Ground beef or Italian sausage
Marinara sauce and crushed tomatoes
Ziti pasta, uncooked
Three cheeses – ricotta, mozzarella, Parmesan
Italian seasoning and spices
Optional fresh basil for garnish

Slow Cooker Baked Ziti

This effortless slow cooker version of classic baked ziti delivers all the cheesy, saucy comfort with none of the fuss!

Course: Main Dish Cuisine: Italian-American Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hours 15 minutes Servings: 6-8

INGREDIENTS

For the Base:

1 pound lean ground beef or Italian sausage
1 (24 oz) jar quality marinara sauce
1 (15 oz) can crushed tomatoes
1 pound ziti pasta, uncooked
2 teaspoons Italian seasoning
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water (if needed)

For the Cheese Layer:

1 cup whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh basil, chopped (optional)

INSTRUCTIONS

In a large skillet, brown ground meat over medium heat until fully cooked. Drain excess fat.
Transfer meat to slow cooker. Add marinara sauce, crushed tomatoes, Italian seasoning, garlic, salt, and pepper. Stir to combine.
Add uncooked pasta, stirring gently to coat with sauce.
Drop spoonfuls of ricotta evenly across top of pasta mixture.
Cover and cook on LOW for 3-4 hours, until pasta is tender but not mushy.
During final 20 minutes, sprinkle mozzarella and Parmesan on top. Replace lid to melt.
Let stand 10 minutes before serving.
Garnish with fresh basil if desired.

RECIPE NOTES