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A bubbling, cheesy Slow Cooker Baked Ziti with melted mozzarella and specks of herbs, served in or from a slow cooker.

Slow Cooker Baked Ziti

This comforting Slow Cooker Baked Ziti delivers all the classic Italian-American flavors of traditional baked ziti with minimal effort, perfect for a cozy weeknight meal.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Sauce
  • 1 tbsp olive oil
  • 1 lb ground beef 80/20 lean (or Italian sausage)
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 (28 oz) cans crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1 cup beef broth or water
  • 2 tsp Italian seasoning
  • 1 tsp sugar optional, to balance acidity
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Ziti
  • 1 lb ziti pasta uncooked
For the Cheese Mixture
  • 15 oz ricotta cheese whole milk preferred
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Layering and Topping
  • 2 cups shredded mozzarella cheese divided

Equipment

  • 6-quart (or larger) Slow Cooker
  • Large Skillet
  • Large Mixing Bowl
  • Medium Mixing Bowl

Method
 

Prepare the Meat Sauce
  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat thoroughly.
  2. Add chopped onion to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato paste, beef broth, Italian seasoning, sugar (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then remove from heat.
Prepare the Ricotta Mixture
  1. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well until all ingredients are evenly incorporated.
Assemble in Slow Cooker
  1. Spray the inside of a 6-quart (or larger) slow cooker with non-stick cooking spray to prevent sticking.
  2. Spread about 1/3 of the prepared meat sauce evenly on the bottom of the slow cooker.
  3. Layer with half of the uncooked ziti pasta, spreading it out as much as possible.
  4. Dollop half of the ricotta cheese mixture over the pasta, spreading gently with the back of a spoon.
  5. Sprinkle with 1/2 cup of shredded mozzarella cheese.
  6. Repeat the layers: add another 1/3 of the meat sauce, then the remaining half of the uncooked ziti pasta, followed by the remaining ricotta mixture, and another 1/2 cup of shredded mozzarella.
  7. Top with the remaining meat sauce. Do not stir the layers once assembled.
Cook and Serve
  1. Cover the slow cooker and cook on HIGH for 3.5 to 4 hours, or on LOW for 6 to 8 hours, or until the pasta is tender and the sauce is bubbly. Cooking times can vary by slow cooker, so check pasta for desired doneness.
  2. During the last 15-20 minutes of cooking, carefully remove the lid and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the ziti. Re-cover and cook until the cheese is melted and bubbly.
  3. Let the slow cooker baked ziti rest for 10-15 minutes before serving to allow the layers to set and make it easier to scoop. Garnish with fresh parsley, if desired.

Notes

For a richer flavor, use hot Italian sausage instead of ground beef.
Ensure the pasta is submerged in enough liquid; if your sauce seems very thick, you can add another 1/4 to 1/2 cup of broth or water before cooking.
Slow cooker sizes and models vary, so adjust cooking times as needed. The pasta should be tender but not mushy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.