Baked ziti is the kind of dish that brings everyone to the table. Traditionally made in the oven, this version lets the slow cooker do all the work while you get on with your day. Each bite delivers a cozy blend of pasta, meat, cheese, and tomato sauce rich, savory, and satisfying.Ground beef or Italian sausage is browned and layered with uncooked pasta, flavorful marinara, ricotta or cottage cheese, mozzarella, and seasonings. The result is a bubbling, cheesy, fork tender dish that tastes like you spent hours cooking.This crockpot baked ziti is ideal for weeknight dinners, potlucks, or make ahead meals. It’s hands off, forgiving, and loved by both kids and adults. You can prep it in the morning and come home to dinner that smells and tastes like home.
Crockpot Baked Ziti Easy Slow Cooked Pasta Dinner
Equipment
- Slow cooker
- Skillet
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
- Serving spoon
Ingredients
- 450 grams ground beef or Italian sausage
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 700 milliliters marinara sauce
- 200 grams uncooked ziti or penne pasta
- One third cup water
- 250 grams ricotta or cottage cheese
- 200 grams shredded mozzarella cheese
- 2 tablespoons grated parmesan
- Fresh basil or parsley for garnish
Instructions
- In a skillet, brown the ground meat with garlic powder, Italian seasoning, salt, and pepper
- Once fully cooked, drain excess fat
- In the slow cooker, spread a thin layer of marinara sauce
- Layer half of the uncooked pasta, half of the cooked meat, half of the ricotta, and one third of the mozzarella
- Repeat layers, ending with remaining marinara, mozzarella, and a sprinkle of parmesan
- Add one third cup water around the edges of the crockpot
- Cover and cook:
- – On high for 3 hours
- – On low for 6 to 7 hours
- Let rest uncovered for 10 minutes before serving
- Garnish with fresh herbs
Notes
- Use penne or rigatoni if ziti is not available
- For extra flavor, stir in red pepper flakes or sautéed onions
- Make it vegetarian by skipping the meat and adding mushrooms or spinach
- Do not overcook or pasta will become too soft
- Leftovers keep well in the fridge for up to 4 days
