Comforting Slow Cooker Baked Ziti (Printable View)

Tender ziti layered with Italian sausage, ricotta, and mozzarella in rich marinara sauce, all cooked to perfection in a slow cooker.

# What You Need:

→ Meats

01 - 1 lb Italian sausage (mild or spicy), casing removed

→ Pasta

02 - 1 lb dry ziti pasta

→ Dairy

03 - 15 oz ricotta cheese
04 - 2 cups shredded mozzarella cheese, divided
05 - 1/2 cup grated Parmesan cheese

→ Vegetables & Sauces

06 - 1 medium onion, finely chopped
07 - 3 garlic cloves, minced
08 - 48 oz marinara sauce (2 jars)
09 - 1 tablespoon olive oil

→ Seasonings

10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and pepper to taste
14 - Fresh basil (optional, for garnish)

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
02 - Add Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, approximately 5-7 minutes. Drain excess fat and set aside.
03 - In a large bowl, combine ricotta cheese, 1 cup shredded mozzarella (half of total), grated Parmesan, dried basil, dried oregano, and crushed red pepper flakes if using. Season generously with salt and black pepper. Mix until well incorporated.
04 - Coat the slow cooker insert thoroughly with non-stick cooking spray. Spread 1 cup of marinara sauce evenly across the bottom to prevent sticking.
05 - Arrange half of the uncooked ziti pasta over the sauce base. Top with half of the browned sausage mixture, followed by half of the ricotta cheese mixture. Spread approximately 2 cups of marinara sauce over the cheese layer.
06 - Repeat layering with remaining uncooked ziti, remaining sausage mixture, remaining ricotta mixture, and remaining marinara sauce. Ensure all pasta is covered with sauce for proper cooking.
07 - Sprinkle remaining 1 cup of shredded mozzarella cheese evenly over the top. Cover and cook on LOW setting for 3 to 4 hours, until pasta is tender and cheese is melted and bubbly.
08 - Remove lid and let the baked ziti rest for 10 to 15 minutes before serving. This allows the dish to set and makes serving easier. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • Uncooked pasta goes directly into the slow cooker, no boiling required
  • The ricotta mixture creates these incredible creamy pockets throughout every bite
  • Minimal active prep time means you can set it and forget it until dinner
02 -
  • Uncooked pasta needs that sauce coverage to hydrate properly in the slow cooker
  • The resting period seems unnecessary but it's what keeps your layers intact when serving
03 -
  • Mix an egg into your ricotta mixture for extra richness and binding
  • Check your pasta at 3 hours since different slow cookers run at slightly different temperatures

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