Comforting Slow Cooker Baked Ziti
I still remember the first time I set a slow cooker of baked ziti on low and walked away — the whole house smelled like a trattoria by dinner. This cozy, cheesy casserole takes the classic baked ziti comfort food and simplifies it: you do the pasta up front, assemble the layers, and let the slow cooker do the melting and mingling. It’s perfect for busy weeknights, potlucks, or any night you want a no-fuss, crowd-pleasing dinner.
Why you’ll love this dish
Slow Cooker Baked Ziti turns the familiar, hearty flavors of pasta, ricotta, and melted mozzarella into an almost hands-off meal. It’s forgiving, feeds a crowd, and plays well with whatever you have in the fridge — which makes it a go-to for family dinners or when you’re bringing something to share.
“This is the ultimate lazy comfort food — cheesy, saucy, and somehow better after a few hours on low.” — A reader-favorite review
Reasons to try it:
- Minimal active time: cook the pasta, stir together, and let the slow cooker finish the job.
- Kid-approved textures: creamy ricotta and gooey mozzarella make it popular with picky eaters.
- Budget-friendly: basic pantry ingredients and an optional pound of meat keeps costs down.
- Great for make-ahead and potluck scenarios: it transports and reheats well.
How this recipe comes together
Before you dive into ingredients, here’s a quick overview so you know what to expect:
- Cook the ziti until al dente and drain.
- Mix cooked pasta with marinara, ricotta, half the mozzarella, Parmesan, seasoning, and cooked meat if using.
- Transfer to the slow cooker, top with remaining mozzarella.
- Cook on low until cheeses are melted and bubbly (about 4–6 hours).
- Finish with fresh basil and serve warm.
This sets the pacing: 10–15 minutes active, 4–6 hours unattended.
What you’ll need
- 1 pound ziti pasta (penne or rigatoni work too)
- 1 jar (24 ounces) marinara sauce (use a chunky sauce for added texture)
- 2 cups ricotta cheese (whole-milk ricotta gives best creaminess; cottage cheese is a substitute if blended smooth)
- 3 cups shredded mozzarella cheese (low-moisture or part-skim)
- 1 cup grated Parmesan cheese (or Pecorino Romano for a sharper bite)
- 1 pound ground beef or Italian sausage, cooked and drained (optional — omit for a vegetarian version)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (or a pinch each dried basil, oregano, thyme)
- Fresh basil for garnish (optional)
Notes on substitutions:
- For gluten-free, use a GF pasta variety and check marinara label.
- Swap ricotta for a ricotta–mascarpone mix (1:1) for extra silkiness.
- Add a cup of spinach or roasted vegetables to boost nutrition and color.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the ziti according to package directions for al dente. Drain and set aside.
- If using meat, brown the ground beef or sausage in a skillet over medium-high heat until no longer pink. Drain excess fat and season lightly with salt and pepper.
- In a large mixing bowl, combine the cooked pasta, marinara sauce, ricotta, half of the mozzarella (about 1½ cups), Parmesan, Italian seasoning, cooked meat (if using), and salt and pepper to taste. Stir until everything is evenly coated.
- Lightly spray or grease the slow cooker insert. Transfer the pasta mixture into the slow cooker and spread it into an even layer.
- Sprinkle the remaining mozzarella evenly over the top.
- Cover and cook on LOW for 4 to 6 hours, or until the casserole is heated through and the cheese on top is melted and bubbly. If your slow cooker runs hot, check at 3½ hours.
- Turn off the cooker and let sit for 5–10 minutes before serving. Garnish with torn fresh basil, if using.
Best ways to enjoy it
- Serve family-style straight from the slow cooker with a big spoon and let everyone help themselves.
- Sides: a crisp green salad with vinaigrette, garlic bread or focaccia, and roasted broccoli or a simple Caesar salad.
- Wine pairing: a medium-bodied red like Chianti or Sangiovese complements the tomato sauce and meat.
- For a party, spoon into small ramekins or onto toasted baguette slices for ziti bites.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
- Reheat: Oven method — place in an ovenproof dish, cover with foil, and bake at 350°F (175°C) until warm, about 20–30 minutes. Microwave — reheat individual portions on medium power in 60–90 second intervals, stirring between until hot.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. You can also freeze assembled (uncooked) in a freezer-safe slow cooker insert if your model permits; add additional time when cooking from frozen.
- Food safety: Reheat leftovers until they reach 165°F (74°C) internally.
Pro chef tips
- Slightly undercook the pasta by 1–2 minutes so it doesn’t go mushy after slow cooking.
- Drain browned meat well to prevent a greasy finished dish. For a leaner option, use turkey or omit meat.
- If your marinara is very thick, add a splash (1/4 cup) of water or broth to loosen the sauce so it distributes evenly.
- Stir once midway through cooking if your slow cooker runs hot or if you want a more uniform texture.
- For a gratin-style top, transfer the finished ziti to an oven-safe dish and broil for 2–3 minutes to brown the cheese — watch carefully.
Flavor swaps
- Vegetarian: Skip the meat and stir in sautéed mushrooms, zucchini, or roasted eggplant.
- Spicy: Add 1/2 teaspoon red pepper flakes to the sauce or use spicy Italian sausage.
- Different cheeses: Mix in provolone or fontina for a deeper melt; add dollops of fresh mozzarella at the end for pockets of creaminess.
- White sauce version: Substitute marinara with Alfredo and add spinach and sun-dried tomatoes for a creamy twist.
- Herb-forward: Fold in chopped fresh parsley and oregano at the end for a brighter finish.
Common questions
Q: Can I use uncooked pasta and skip pre-boiling?
A: You can with adjustments: uncooked pasta absorbs more liquid — you’ll need to increase the sauce (or add 1 to 1½ cups of water/broth) and cook longer (about 3–4 hours on HIGH or 6–8 hours on LOW). Pre-cooking to al dente gives the most reliable texture.
Q: How long does this take to assemble and cook?
A: Active prep is about 15–20 minutes (including cooking the pasta and browning meat). Then it cooks on LOW for 4–6 hours.
Q: Can I assemble this ahead of time?
A: Yes. Assemble in the slow cooker insert, cover, and refrigerate for up to 24 hours. Add 30–60 minutes to the cooking time if starting from cold.
Q: Is this freezer-friendly?
A: Yes. Freeze leftovers up to 3 months. Thaw overnight before reheating. You can also freeze the assembled casserole (unbaked) but increase cooking time when starting from frozen.
Q: Can I make this dairy-free or vegan?
A: Replace dairy cheeses with plant-based ricotta and shredded vegan mozzarella. Check labels on marinara for hidden dairy. The texture and flavor will differ but it’s a workable swap.
Conclusion
Slow Cooker Baked Ziti is a reliable, comforting weeknight winner — hands-off enough for busy schedules and flexible enough to suit many diets. For a visual walk-through, check out this Slow Cooker Baked Ziti Recipe VIDEO from The Recipe Rebel. If you want a lighter take and another set of tips, see the Slow Cooker Baked Ziti Recipe at Kristine’s Kitchen. Enjoy — and don’t be surprised if this becomes your go-to comfort casserole.
Slow Cooker Baked Ziti
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the ziti according to package directions for al dente. Drain and set aside.
- If using meat, brown the ground beef or sausage in a skillet over medium-high heat until no longer pink. Drain excess fat and season lightly with salt and pepper.
- In a large mixing bowl, combine the cooked pasta, marinara sauce, ricotta, half of the mozzarella (about 1½ cups), Parmesan, Italian seasoning, cooked meat (if using), and salt and pepper to taste. Stir until everything is evenly coated.
- Lightly spray or grease the slow cooker insert. Transfer the pasta mixture into the slow cooker and spread it into an even layer.
- Sprinkle the remaining mozzarella evenly over the top.
- Cover and cook on LOW for 4 to 6 hours, or until the casserole is heated through and the cheese on top is melted and bubbly. If your slow cooker runs hot, check at 3½ hours.
- Turn off the cooker and let sit for 5–10 minutes before serving. Garnish with torn fresh basil, if using.
