Slow Cooker Baked Ziti
This Slow Cooker Baked Ziti is the ultimate comfort food for busy people. Inspired by classic Italian-American cuisine, it captures the hearty flavors of lasagna but with half the effort. By letting the pasta cook directly in a rich meat-and-tomato sauce, you get a deeply flavorful dish with gooey cheese and tender pasta—all without turning on the oven.
Perfect for weeknight dinners or casual get-togethers, this baked ziti pairs wonderfully with a simple green salad, crusty garlic bread, and even a glass of red wine for a complete Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours
- Total Time: About 4 hours
- Yield: 6 servings
- Method: Slow Cooker
Ingredients:
- 1 pound ground beef or Italian sausage
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 pound ziti pasta (uncooked)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions:
- Cook the meat: In a skillet over medium heat, brown ground beef or Italian sausage until fully cooked. Drain excess fat.
- Mix in slow cooker: Add the cooked meat, marinara sauce, crushed tomatoes, Italian seasoning, salt, and pepper to the slow cooker. Stir well.
- Add pasta: Stir in uncooked ziti pasta, making sure it’s well-coated with sauce.
- Add ricotta: Drop spoonfuls of ricotta cheese across the top of the pasta mixture.
- Cook: Cover and cook on LOW for 3–4 hours, until pasta is tender.
- Add cheese topping: During the last 20 minutes, sprinkle mozzarella and Parmesan over the pasta. Cover and let melt.
- Serve: Garnish with fresh basil, if desired. Serve hot with garlic bread and salad.
Tips:
- Lighten it up: Use ground turkey or chicken instead of beef.
- Vegetarian option: Skip the meat and add mushrooms, spinach, or bell peppers.
- Gluten-free: Swap in gluten-free pasta but check for doneness earlier, as it cooks faster.
- Spicy kick: Use spicy marinara or add crushed red pepper flakes for heat.
- Make ahead: Assemble ingredients in the slow cooker insert the night before, cover, and refrigerate. Start cooking the next day.