Description
A comforting and hearty Slow Cooker Baked Ziti that captures the rich flavors of traditional baked ziti with the ease of a slow cooker. This one-pot dish features tender pasta, creamy ricotta, zesty marinara, and melty mozzarella, perfect for busy weeknights.
Ingredients
- 1 pound ziti or penne pasta
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 jar (24 ounces) marinara or pasta sauce
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground beef or Italian sausage (optional)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Cook ziti or penne pasta until just under al dente (2-3 minutes less than package directions). Drain.
- In a large bowl, mix ricotta cheese, eggs, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- If using meat, brown it in a skillet over medium-high heat. Drain excess grease.
- Lightly grease the inside of a 6-quart slow cooker.
- Spread a thin layer of marinara sauce on the bottom of the slow cooker.
- Layer half of the cooked pasta over the sauce.
- Spread half of the ricotta cheese mixture over the pasta.
- If using meat, spread it evenly over the ricotta mixture.
- Repeat the layers with the remaining pasta, ricotta mixture, and meat (if using).
- Top with the remaining marinara sauce and the remaining 1 cup of mozzarella cheese.
- Cover and cook on low for 4-5 hours, or until the pasta is tender and the cheese is melted and bubbly.
- Let the slow cooker baked ziti sit for 10-15 minutes before serving.
- Garnish with fresh basil or parsley, if desired.
Notes
- For best texture, undercook the pasta slightly before adding it to the slow cooker.
- You can make this recipe vegetarian by omitting the meat and adding sautéed vegetables like spinach, mushrooms, or zucchini.
- This dish can be made with gluten-free pasta; ensure it is only slightly undercooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until hot. Add a splash of marinara or water if the pasta seems dry.
- This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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