Slow Cooker Baked Ziti
A comforting slow cooker version of the classic baked ziti, featuring cheesy, melty goodness without the fuss of oven baking.
Ingredients
Main ingredients
- 12 oz ziti pasta Cook to al dente; penne or rigatoni work too.
- 24 oz marinara sauce Use a good-quality tomato sauce or homemade for best flavor.
- 15 oz ricotta cheese Whole-milk ricotta gives creamier results.
- 2 cups shredded mozzarella cheese Low-moisture mozzarella melts best.
- 1 cup grated Parmesan cheese Or Pecorino Romano for a tangier bite.
- 1 lb ground beef or Italian sausage (optional) Use turkey or chicken for a lighter version, or omit for vegetarian.
- 2 cloves garlic, minced Sauté with the meat or stir raw into the ricotta if skipping meat.
- 1 tsp Italian seasoning Or a mix of dried basil, oregano, and thyme.
- to taste Salt and pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the ziti according to package directions but stop 1–2 minutes before al dente. Drain and set aside.
- If using meat, heat a skillet over medium. Add ground beef or sausage and cook, breaking it up with a spatula until no longer pink. Add the minced garlic in the last minute. Drain excess fat and blot with paper towels if needed.
- In a large bowl, combine the slightly undercooked pasta, marinara sauce, ricotta, Italian seasoning, salt, and pepper. Add the cooked meat and stir until evenly coated. If the mixture seems dry, stir in 2–4 tablespoons of reserved pasta water to loosen.
Assembly
- Lightly grease the slow cooker insert. Spoon half of the pasta mixture into the slow cooker and spread evenly.
- Sprinkle half of the mozzarella and half of the Parmesan over the first layer.
- Add the remaining pasta mixture and top with the rest of the mozzarella and Parmesan.
Cooking
- Cover and cook on LOW for 4–6 hours. Check at 4 hours for cheese to be melted and sauce bubbling around the edges. For a browned top, transfer to a baking dish and broil for 2–3 minutes.
- Let rest 5–10 minutes before serving so the casserole sets and slices hold together.
Notes
Serves well with a crisp salad, garlic bread, or roasted vegetables. Store leftovers in an airtight container for 3–4 days or freeze for up to 2–3 months.