Slow Cooker Baked Ziti

We’ve all been there—3:30 rolls around, you’ve barely made a dent in your to-do list, the kids are texting about afterschool rides, and somehow, dinner has become the day’s final (and biggest) mystery. I can’t tell you how many times I’ve stared into my fridge, debating if string cheese and Triscuits count as a meal. But let me just say, that kind of kitchen panic is no match for what the slow cooker can do—especially when baked ziti’s involved.

There’s something so comforting about a big, bubbly dish of baked pasta. The kind that makes the whole house smell like an Italian grandma’s kitchen! But let’s be real—sometimes, I just don’t have the energy for all those steps (who does on a Wednesday?). That’s why this slow cooker baked ziti is such a lifesaver. You layer up the goods, walk away, and come back to something that looks (and tastes) like you fussed for hours… but really, it’s just your trusty slow cooker doing the heavy lifting.

Why You’ll Love It

• Weeknight magic: Throw everything together in 15 minutes—no hovering, no mid-cook panic, just dinner getting itself done while you answer emails (or scroll Instagram… I won’t tell).
• Cheesy, oozy, totally craveable: Ricotta, mozzarella, Parmesan—these layers melt into each other so beautifully it’s borderline romantic.
• One-pot wonder: You’re not left with a kitchen that looks like a tornado hit it—just one insert to clean. Maximum reward for minimum effort, and that’s how I like it.
• As flexible as your favorite yoga pants: Tweak the meat, switch up the cheese, or sneak in extra veggies. You really can’t mess this up.

Timing and Servings

If you’re like me, you want a realistic idea of “active time” vs. “hands-off time.” Think 15 minutes of up-front action—browning meat and whisking a few things. After that, low and slow: about 2½ to 3 hours on HIGH (perfect for those times when everyone mysteriously gets hungry right at dinnertime). Or, set it on LOW for about 5 hours, and you’ll walk back into a house that smells better than your favorite Italian joint.

This recipe comfortably feeds 6 to 8. Don’t be surprised if you’re hunting down the leftovers for lunch the next day—or find a teenager raiding the fridge at midnight. (Ask me how I know!)

Ingredients

• 1 lb ground beef (you can use turkey or Italian sausage if you’d rather—picky eaters? Go mild!)
• 15 oz ricotta cheese (cottage cheese is a trusty backup, or do a mix if you need to)
• 2 large eggs
• ¼ cup fresh basil, chopped (or 1 teaspoon dried basil—fresh is fragrant, but dried works just fine)
• 24 oz jar tomato-based pasta sauce (whatever you’ve got in the pantry is fair game—I’m not above using marinara or roasted garlic!)
• 15 oz can plain tomato sauce (adds some saucy insurance—nobody likes dry ziti)
• 12 oz dried ziti pasta (penne gets a pass if that’s what’s on hand)
• 1 cup grated Parmesan cheese (from a block is delicious, but I promise nobody will complain about the green canister tonight)
• 2 cups shredded mozzarella cheese (pre-shredded saves time, but fresh-shredded melts extra beautifully)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray (for easy cleanup—future you will thank past you)

Ingredient Notes & Swaps

If you’re short on ricotta, cottage cheese absolutely works—just drain it a bit for less watery layers. I’ve slipped in part-skim or whole milk, depending on what’s on sale that week. For the meat, turkey lightens things up, or you can skip it entirely and let mushrooms or zucchini step in. As for the sauce, one jar of something you love is just fine—those “marinara with basil” jars are extra tasty.

And the pasta? Ziti, penne, rigatoni—whatever’s hanging out in your pantry—just steer clear of spaghetti or long noodles (they get a little wiggly in the slow cooker). Oh, and don’t even stress about the Parmesan; use what you have! This isn’t the time to run out for a special cheese—use up the last bit in your fridge if you have to. Nobody’s passing judgment here!

Directions

1. Brown the meat: Cook your ground beef in a skillet over medium heat until it’s not the slightest bit pink. Drain off most of the fat (unless you’re a “flavor is flavor” kind of cook—no one’s judging!).
2. Ricotta goodness: Whisk together the ricotta, eggs, basil, salt, and pepper. Get it nice and smooth—this is the cheesy anchor that ties each bite together.
3. Saucy business: Combine your jarred pasta sauce with the can of tomato sauce in a separate bowl. Mixing them now saves you from uneven “saucy surprise” bites later.
4. Prep the slow cooker: Give the insert a loving coat of cooking spray. (Seriously, this is not the place to skip—you want the cheese on your plate, not glued to the pot!)
5. Layering party:
   • Spread about 2¼ cups of sauce over the bottom.
   • Add ⅓ of the dry ziti (don’t cook the pasta first!)
   • Dollop and gently spread ⅓ of the ricotta mixture.
   • Sprinkle ½ cup Parmesan.
   • Scatter half the browned beef.
6. Repeat layers: You’ll create two more rounds—pasta, ricotta, Parmesan, meat—finishing with sauce on top. That final sauce layer is your anti-crunch guarantee—it’ll keep those noodles tender.
7. Cook: Pop the lid on and cook on HIGH for 2½ to 3 hours, or on LOW for around 5. Since slow cookers vary, check at the earliest time—nobody wants mush.
8. Add cheese (the grand finale): About 10 minutes before serving, loosen the lid and scatter mozzarella over the top. Cover back up and let it get fully melty, gooey, and glorious.
9. Let it rest: Give the ziti five minutes to settle before serving. This helps everything hold together in neat pieces (or just set out a big spoon—this is comfort food, not rocket science).

Variations

• Meatless magic: Skip the ground beef and layer in sautéed mushrooms, spinach, or zucchini ribbons. So good, my teenage son didn’t even notice the difference (don’t tell him!).
• Spicy sausage twist: Swap beef for hot Italian sausage and sneak in a pinch of red pepper flakes if you’re feeling it.
• Extra cheese, please: Try spooning in a few slices of provolone or fontina between layers for a melty upgrade.
• Gluten-free fix: Use your favorite GF ziti or penne—just check a little early to keep it from getting mushy.
• Lighter option: Go for ground turkey and part-skim cheeses, and you still get all the comfort with a little less heaviness.
• Pizza party: Take it over the top with pepperoni slices for the last 10 minutes, under the mozzarella—my kids call it “pizza pasta,” and I have zero complaints.

Storage & Reheating Tips

Leftovers are gold. Let the ziti cool down (no need to rush—this stuff tastes even better the next day, I swear!). Pop it into airtight containers and stash it in the fridge—it’ll keep up to four days. When you’re ready for round two, add a splash of extra sauce or olive oil to keep things juicy, cover with foil, and reheat in a 350°F oven for about 15 minutes. Or just toss a plateful in the microwave for a minute—no shame there. If I’m honest, I think I love it even more reheated at midnight in my fuzzy bathrobe. That might just be my favorite “me time.”

If you’re thinking big-batch, bake one now and freeze one for later. Assemble in a freezer-friendly dish, let it cool, then wrap tightly and freeze up to 2 months. Thaw overnight, then cook as usual—maybe add another 20-30 minutes to make sure everything’s bubbly. It’s the perfect “I can’t” dinner for a crazy Thursday, and boy, will future you thank you for it.

FAQs

• Can I cook it all day on LOW? You bet! It’ll take about 5 hours and is perfect for those marathon workdays (or if you’re out at baseball practice and don’t want to face down another drive-thru).
• I only have cottage cheese! Will it work? Yep! Cottage cheese will be a little looser, but still creamy and delicious. I’ve done it. My kids are none the wiser.
• What if I don’t use eggs? You can swap in a tablespoon of flour or cornstarch for binding. I’ve done it in a pinch, and it still comes together fine.
• How will I know the pasta’s done? Check at the earliest time (2½ hrs on HIGH). If the noodles are tender but hold their shape, you’re there! Cook a bit longer if you need to—but don’t wait for every last drop of liquid to vanish; it thickens as it sits.
• Can I double it for a crowd? Sure thing—just use your big slow cooker and keep the ratios the same. The leftovers? Let’s just say, you’ll be very happy.
• Can I use fresh tomatoes instead of jarred sauce? Go for it! Just simmer them down a bit so the sauce isn’t watery—your whole house will smell like a trattoria.

Conclusion

If your week needs a little cozy, one-pot magic, this slow cooker baked ziti has you covered. It’s the kind of meal that tastes like a big hug after one of “those” days (bonus: no one’s going to ask where you hid the takeout menus). Plus, it’s flexible enough to fit whatever’s in your fridge and easy enough that you can actually enjoy dinner—even if the rest of the day was a scramble. If you give it a whirl, I’d love to know how it goes (and what crazy-good add-ins you tried). Drop me a comment below or snap a picture and tag #SlowCookerZiti—let’s celebrate the kind of meal that just feels like home.

Slow Cooker Baked Ziti

Everything you love about baked ziti — melty cheese, rich tomato sauce, and perfectly tender pasta — but made right in your slow cooker. This set-it-and-forget-it comfort food classic is low-effort, crowd-pleasing, and just plain cozy. It’s the ultimate dinner for busy days or easy entertaining.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Comfort Food, Make-Ahead, Pasta, Slow Cooker, Weeknight Meals

Cuisine Italian-American

Servings 8

Calories 550 kcal

Ingredients

  

1x2x3x

• 1 lb ground beef
• 15 oz ricotta cheese
• 2 large eggs
• ¼ cup fresh basil chopped (or 1 tsp dried)
• 24 oz jar tomato-based pasta sauce
• 15 oz can plain tomato sauce
• 12 oz dried ziti pasta
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• ½ tsp salt
• ¼ tsp black pepper
• cooking spray

Instructions

 

• In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
• In a medium bowl, combine ricotta cheese, eggs, chopped basil, salt, and pepper. Mix until smooth.
• In another bowl, stir together the pasta sauce and tomato sauce.
• Spray the inside of the slow cooker with nonstick spray.
• Spread a layer of sauce (about 2⅓ cups) on the bottom.
• Add ⅓ of the uncooked ziti, ⅓ of the ricotta mixture, ½ cup Parmesan, and ½ of the cooked beef.
• Repeat layers two more times, ending with a layer of sauce on top.
• Cover and cook on HIGH for 2½ to 3 hours, until pasta is tender.
• Sprinkle mozzarella over the top during the last 10–15 minutes, cover, and let melt.
• Let cool slightly before serving. Scoop into bowls and garnish with extra basil or Parmesan if desired.

Notes

For a vegetarian twist, replace the beef with sautéed mushrooms or spinach. Gluten-free pasta works well too — just monitor for doneness.

Nutrition

Calories: 550kcal

Keyword baked ziti, crockpot, mozzarella, pasta bake, ricotta

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