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Slow Cooker Baked Ziti

A cozy and cheesy casserole that simplifies the classic baked ziti comfort food, perfect for busy weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 1 pound ziti pasta penne or rigatoni work too
  • 1 jar (24 ounces) marinara sauce use a chunky sauce for added texture
Cheeses
  • 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
Meat (optional)
  • 1 pound ground beef or Italian sausage cooked and drained, omit for a vegetarian version
Seasoning
  • to taste Salt
  • to taste freshly ground black pepper
  • 1 teaspoon Italian seasoning or a pinch each dried basil, oregano, thyme
Garnish
  • to taste Fresh basil optional for garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the ziti according to package directions for al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. Lightly spray or grease the slow cooker insert. Transfer the pasta mixture into the slow cooker and spread it into an even layer.
  5. Sprinkle the remaining mozzarella evenly over the top.
Cooking
  1. 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.
  2. Turn off the cooker and let sit for 5–10 minutes before serving. Garnish with torn fresh basil, if using.

Notes

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.