If you’ve ever wanted that comforting, cheesy baked pasta without all the fuss, you’re going to love this Slow Cooker Baked Ziti Recipe. It’s seriously one of those game-changers—toss everything into the crockpot, and in a few hours, you’ve got a bubbling, cheesy masterpiece waiting for you. I absolutely love how hands-off this is and how the flavors just get better the longer it cooks. Trust me, once you try this, you’ll keep it on repeat for those busy weeknights or when you want to impress guests with minimal effort.
Why You’ll Love This Recipe
- Effortless Cooking: You don’t have to pre-cook pasta or make complicated layers—everything cooks together in the slow cooker.
- Rich Flavor Development: Slow cooking allows the beef, herbs, and tomato sauce to meld perfectly.
- Perfectly Cheesy Finish: Melting mozzarella on top at the end creates that irresistible golden crust we all crave.
- Family Favorite: My family goes crazy for this dish, and it’s always requested on special occasions or casual dinners.
Ingredients You’ll Need
For this slow cooker baked ziti, choosing fresh herbs and quality tomato sauce really makes a difference. I like using lean ground beef and low-sodium broth to keep flavors balanced without overwhelming saltiness. You’ll find that the dry pasta cooks beautifully right in the sauce, soaking up all those delicious juices.
- Ground beef: Opt for lean (around 85% lean) to avoid excess grease, but feel free to mix beef with Italian sausage for more flavor.
- Onion: Finely chopped to blend seamlessly and add sweetness without overpowering.
- Garlic: Freshly minced garlic gives the sauce that warm, aromatic punch.
- Salt: Enhances all the flavors, but adjust to your taste, especially if your broth is salty.
- Dried basil: Adds classic Italian herb notes—dried works great in slow cooking.
- Dried parsley: Provides freshness and subtle earthiness.
- Can of diced tomatoes (with liquid): The liquid helps keep the dish moist while the chunks add a nice texture.
- Marinara sauce: Use a good-quality jar for a rich tomato base.
- Low-sodium chicken broth: Keeps things flavorful without too much salt, perfect to cook the pasta in the slow cooker.
- Dry penne or ziti pasta: The tubular shape traps sauce inside; dry pasta cooks well in the slow cooker here—no pre-cooking needed.
- Shredded mozzarella cheese: I always use fresh shredded for best melt and a creamy topping.
Variations
I love how versatile this slow cooker baked ziti recipe is. Depending on your mood or dietary needs, there’s so much room to make it your own. I often switch up the protein or cheese, or sneak in veggies for some extra nutrition.
- Vegetarian option: Swap the ground beef for sautéed mushrooms and zucchini; it’s just as hearty and my meat-loving friends don’t even miss the meat.
- Spicy twist: Add red pepper flakes or diced jalapeños when cooking the beef mixture to give it a nice kick.
- Cheese blend: Mix mozzarella with provolone or Parmesan for a more complex cheesy flavor.
- Gluten-free: Use gluten-free pasta, but be sure to check cooking times as some may cook faster or slower in the slow cooker.
How to Make Slow Cooker Baked Ziti Recipe
Step 1: Brown the Beef and Onion
Start by heating a large skillet over medium-high heat. Add the ground beef and finely chopped onion, cooking until the beef is nicely browned and the onions are soft, about 5 minutes. This step builds flavor and gets rid of excess fat. Drain any extra grease if needed. Then, stir in the minced garlic, salt, dried basil, and parsley, cooking everything together for another minute so the herbs release their aroma.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the beef mixture to a 5- to 6-quart slow cooker. Pour in the can of diced tomatoes (including the juice), marinara sauce, and low-sodium chicken broth. Stir them all together thoroughly—this forms the flavorful base your pasta will cook in.
Step 3: Slow Cook the Sauce
Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours. This long cooking time lets the flavors develop beautifully, giving you a rich and hearty sauce. I usually do the low setting when I’m prepping in the morning and want it ready for dinner.
Step 4: Add the Pasta
After the sauce has had time to marinate, turn the slow cooker temperature to high. Add the dry pasta directly in and stir until everything is combined. Cover again and let it cook for 15 to 30 minutes, until the pasta is just al dente. I check and stir at the 15-minute mark to make sure the pasta isn’t sticking or overcooking—every slow cooker heats a bit differently!
Step 5: Melt the Mozzarella
Once the pasta is cooked, sprinkle the shredded mozzarella cheese evenly over the top. Cover the slow cooker again and let it sit for 3 to 5 minutes off the heat. The residual warmth gently melts the cheese into a gooey, delicious layer that’s the real star of the dish.
Pro Tips for Making Slow Cooker Baked Ziti Recipe
- Brown the meat well: This adds a depth of flavor you can’t get by skipping the step; I used to try everything straight in the slow cooker but this step makes all the difference.
- Use low-sodium broth: Broth contains salt, so using low-sodium helps you control the overall seasoning and avoid oversalting.
- Check pasta doneness early: Since slow cookers vary, I always taste the pasta at 15 minutes to make sure it’s perfect and not mushy.
- Let cheese melt off heat: Turning off the slow cooker and letting the mozzarella melt gently helps avoid it turning rubbery or oily.
How to Serve Slow Cooker Baked Ziti Recipe
Garnishes
I love sprinkling fresh basil or parsley on top just before serving—it adds a pop of color and freshness. A light drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes can also elevate the flavors if you like a touch of heat.
Side Dishes
This baked ziti pairs beautifully with a crisp green salad or roasted veggies—something fresh to balance the rich, cheesy pasta. Garlic bread or a warm baguette on the side is another family favorite; my kids love mopping up every last bit of sauce!
Creative Ways to Present
For special occasions, I like serving this in individual ramekins straight from the slow cooker—each person gets their own cheesy, bubbly portion. It’s also great layered in a slow cooker insert lined with fresh herbs, making it look rustic and fancy without any extra work.
Make Ahead and Storage
Storing Leftovers
Leftover baked ziti stores wonderfully in an airtight container in the fridge for up to 4 days. I find that it tastes even better the next day as the flavors continue to develop, just like in lasagna.
Freezing
I’ve frozen this dish successfully by letting it cool completely, then portioning into freezer-safe containers. It can be frozen for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, I pop leftovers in the oven at 350°F (175°C) covered with foil to keep it moist, heating for about 20 minutes until warmed through. You can also reheat in the microwave, stirring occasionally to evenly warm and prevent dry edges.
FAQs
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Can I use a different type of pasta in this slow cooker baked ziti recipe?
Absolutely! Penne and ziti are traditional because their shapes hold sauce well, but you can swap in rigatoni, shells, or even macaroni. Just keep in mind that cooking times may vary slightly due to pasta thickness, so check the pasta’s doneness as it cooks.
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Do I need to pre-cook the pasta before adding it to the slow cooker?
One of the best parts about this recipe is that the pasta cooks right in the slow cooker with the sauce, so no pre-cooking needed! Just add the dry pasta after the sauce has cooked, then slow cook for the recommended time. This saves you a step and keeps things simple.
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Can I make this recipe vegetarian?
Definitely! Replace the ground beef with sautéed vegetables like mushrooms, zucchini, or eggplant, or use plant-based meat substitutes. You’ll still get that hearty, comforting feel without meat.
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Can I use pre-shredded mozzarella cheese for topping?
Yes, you can use pre-shredded mozzarella, but I personally recommend shredding your own from a block if possible. Pre-shredded cheese often contains additives that can affect melting and make it a bit oily.
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What size slow cooker is best for this recipe?
A 5- to 6-quart slow cooker is ideal; it gives enough room so the pasta can cook evenly without spilling over. If your slow cooker is smaller, you can scale down the recipe to fit.
Final Thoughts
This Slow Cooker Baked Ziti Recipe has truly changed the way I approach pasta dinners—it’s reliable, delicious, and so easy that even on my busiest days, I know there’s going to be a warm, hearty meal ready to enjoy. I hope you give it a try and fall in love with it just like my family and I have. It’s one of those recipes that feels like a hug on a plate, perfect for sharing with loved ones or savoring as an indulgent solo dinner. Let me know how it turns out for you!
Print
Slow Cooker Baked Ziti Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 25 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Slow Cooker Baked Ziti is a delicious and convenient twist on the classic baked pasta casserole. Made entirely in the slow cooker, this recipe combines browned ground beef and onions with aromatic herbs, diced tomatoes, marinara sauce, and chicken broth, all slow-cooked to perfection. Uncooked penne pasta is added toward the end and cooked until al dente, then topped with melted mozzarella cheese for a comforting, cheesy finish. It’s an easy one-pot meal that delivers rich flavors without the fuss of traditional baking.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, finely minced
Herbs & Seasonings
- 1½ teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Tomato and Sauces
- 1 can diced tomatoes with liquid (28 oz / 798 ml)
- 2½ cups marinara sauce
Liquids
- 2½ cups low-sodium chicken broth
Pasta and Cheese
- 4 cups dry penne or ziti pasta (340 g)
- 2 cups shredded mozzarella cheese
Instructions
- Brown the Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is thoroughly browned and the onions are softened, about 5 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, dried basil, and dried parsley. Cook for an additional 1 minute to release the flavors.
- Transfer and Combine in Slow Cooker: Transfer the beef mixture to a 5- to 6-quart slow cooker. Add the canned diced tomatoes with their liquid, marinara sauce, and low-sodium chicken broth. Stir everything well to combine.
- Slow Cook the Sauce Base: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours, allowing the flavors to meld beautifully.
- Add Pasta and Cook: Switch the slow cooker to the high setting. Add the uncooked dry penne or ziti pasta and stir gently until evenly combined with the sauce. Cover and cook for 15 to 30 minutes, checking and stirring at the 15-minute mark, until the pasta is cooked al dente.
- Finish with Mozzarella: Once the pasta is cooked, remove the slow cooker insert from heat. Sprinkle the shredded mozzarella cheese evenly over the top. Cover again and let sit for 3 to 5 minutes, or until the cheese melts.
Notes
- This Slow Cooker Baked Ziti is made entirely in the crockpot, including the pasta, making cleanup easy.
- The slow cooking time allows the flavors to deepen and the beef to become tender without the need for browning the pasta separately.
- Use low-sodium chicken broth and sauce to control salt levels if desired.
- Check the pasta at 15 minutes to ensure it doesn’t overcook; timing may vary depending on your slow cooker.
- For a vegetarian version, substitute the ground beef with plant-based protein and use vegetable broth.
Nutrition
- Serving Size: 645 grams
- Calories: 587 kcal
- Sugar: 10 g
- Sodium: 1618 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 83 mg
