Name: Crock Pot Baked Ziti
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound ziti pasta; 1 pound ground Italian sausage; 1 jar (24 ounces) marinara sauce; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons chopped fresh basil (optional, for garnish)

Alright friend, let me just blurt it out: Crock Pot Baked Ziti is basically my little trick for pretending I slaved over dinner when in reality I just threw stuff into the slow cooker at noon. The first time I tried this, it was mostly because I was tired and refused to preheat the oven (the weather was 35°C and our house felt like a toaster). Actually, the idea came from my friend Liz, who swore this was how she got her picky toddlers to eat anything involving cheese.

Anyway, this ziti has become my answer to “what can I make that will leave leftovers and my partner will actually eat them?” Spoiler: it’s also my secret for feeding a crowd without, you know, losing my marbles. Oh! Did I tell you about the time I forgot to plug in the slow cooker? Let’s just say, cold pasta soup is not the vibe, but live and learn.

Why My Family Goes Bonkers for Crock Pot Ziti

I make this when I need to wrangle the kids, manage a few work calls, and still look like I tried (sometimes I even toss in spinach and nobody complains—magic). My partner goes wild for it because, let’s face it, cheese fixes almost anything, even bad moods. If I’m honest, I mostly love it because the crock pot does all the heavy lifting. No standing over a hot stove, and, oh, have you ever tried cleaning baked-on cheese from a casserole dish? No thank you.

Pro-tip from experience: I sometimes get a tiny bit impatient and open the lid too early—don’t do that unless you like your ziti to be more noodle soup than gorgeous baked pasta. Seriously, trust me on this one.

Here’s What You’ll Need (With a Few Swaps)

1 box (about 450g) ziti pasta (penne is fine; I sometimes use rigatoni if that’s in the cupboard)
1 jar (about 700ml) marinara sauce (I used to be a Rao’s purist, but honestly, whatever’s on sale works)
2 cups shredded mozzarella cheese (handful more never hurts—unless you’re worried about strings of cheese everywhere, like me)
1 cup ricotta cheese (or, cottage cheese in a pinch! Shh… don’t tell my Italian friends)
Half a cup parmesan, grated (my grandma insisted on Parmigiano Reggiano, but the shelf stuff’s fine)
500g ground beef or sausage, or keep it veggie (I sometimes just skip the meat when I’m frazzled)
1 onion, chopped (yellow or white—red if you’re feeling extra fancy)
2 or 3 cloves garlic, minced (or a teaspoon of that jarred garlic—no judgment)
1 tablespoon Italian seasoning (if you’re out, just throw in some basil and oregano, it’s fine)
Salt and pepper, to taste
Optional: handful baby spinach, chopped mushrooms, or some roasted peppers (I’ve tossed in olives once, but it was a bit weird… 10/10 won’t do again)

Let’s Cook! (And Don’t Stress If It Gets Messy)

Brown the meat (if using): Toss the beef (or sausage or fake-meat crumbles) in a big skillet over medium heat, break it up with a spoon—sometimes I sing here, not sure why. Add the chopped onion and garlic, a little salt and pepper, and maybe a shake of Italian herbs. When it’s all browned and tasty-smelling, drain the fat. (If you can’t be bothered with the stovetop, I’ve just microwaved it before, but it’s… not as good. Just being honest.)
Mix up your cheesy blend: In a bowl, stir together ricotta, about a third of the parmesan, one cup of mozzarella, and a dash more Italian seasoning. I usually taste it here and end up adding extra cheese—don’t feel bad if you do, too.
Time to layer: Okay, get your crock pot (I use a big one, like 5-6 quarts). Start with a scoop of sauce on the bottom. Next, throw in a layer of dry ziti (yep, dry), half the meat, and big blobs of the ricotta mix. Repeat the layers: sauce, pasta, meat, ricotta. Top with whatever sauce you’ve got left and the rest of the mozz and parmesan. It might look like a hot mess at this point, but trust me, it always comes together. (This is where I usually sneak a taste of cheese…)
Cook: Put on the lid. Set your slow cooker to low for 4-5 hours (closer to 4 if your crock pot runs hot—mine does). If you need it faster, high for 2 to 3 hours works. Just don’t overdo, or the pasta gets mushy and you’ll be calling it Crock Pot Ziti Porridge. Don’t lift the lid much—it messes with the magic.
Serve with reckless joy: Let it cool a bit, then scoop out cheesy, saucy heaps. Ogle those glorious cheese pulls. (My kids always fight over corner pieces… which is hilarious, because there technically aren’t any corners.)

What I’ve Learned (Usually the Hard Way)

No need to pre-boil the pasta. Trust me, I tried it once—ended up with straight-up pasta mush. Start with dry.
Thin sauce? It thickens up. At first you might worry, but after cooking, it’s all creamy and perfect. Actually, sometimes too thick, so I splash in a little water if it looks too dry right before cooking.
Add-ins like spinach work best sandwiched in the middle layers. Otherwise they just wilt into oblivion.
Don’t skimp on cheese. I tried a lighter version once… and my family revolted. Lesson leared.

Some Ziti Experiments (And Misfires)

Vegetarian: Left the meat out & doubled the mushrooms and spinach—honestly, tastier than I thought it would be!
Alfredo Sauce Swap: Fun idea in theory, but I found it a bit too rich after a few bites—maybe if you love creaminess, give it a whirl?
Pepperoni: Yep, I scattered some in one time, and it was like pizza meets pasta. Kids were obsessed.
Chickpeas: Um, on second thought, I probably won’t do that again, but you might like it?

If You Don’t Have a Crock Pot (Don’t Panic!)

All you need is a decent oven-safe pot with a lid. I’ve even used a deep roasting pan covered tightly with foil. Just bake at 180C/350F for about 45 min (check early, ovens are moody, mine certainly is). If you’re in the market for a crock pot, Serious Eats has a solid buying guide.

Stashing the Leftovers (If You Have Any…)

Apparently you can keep this ziti in the fridge up to 4 days but—full honesty—mine never makes it past lunch the next day. Store it in an airtight container and reheat in the microwave or oven. (If you’re interested in creative leftover ideas, I once made a toasted ziti sandwich… not bad at all!)

Here’s How I Serve It

I usually plop a big spoonful in a bowl, add a heap of extra parmesan, and serve with a green salad or maybe some roasted broccoli if I’m feeling virtuous. My partner always sneaks in some garlic bread—for dipping and dramatic effect. On Sundays, it’s just ziti and a big ol’ jug of iced tea. That’s tradition (Southern roots showing here).

Lessons I’ve Learned Along the Way (So You Don’t Have To)

Don’t layer all the cheese on top—mix some in between, or you’ll get a burnt cheese crust. (I learned the hard way.)
Don’t skimp on seasoning—it tastes bland otherwise, especially if your sauce is a bit basic.
Be patient and let it rest for at least 10 mins before scooping. I rushed this once, and had burning hot lava cheese all down my arm—ouch.

Your Questions, Answered (No Such Thing As Silly Ones!)

Q: Can I use gluten-free pasta?
A: Yep, but, it cooks up a bit faster so check early. GF pasta can go from al dente to mush quicker than you’d think.

Q: What if I only have spaghetti at home?
A: I mean… you could break it up and use it, but the texture goes a bit strange. Wouldn’t be my first pick, but desperate times, right?

Q: Can I prep this ahead?
A: Absolutely. Just layer everything in the slow cooker insert and keep in the fridge overnight (without cooking). Start it next day—maybe add 15 mins more since it’s cold form the fridge.

Q: Is there a way to make it dairy-free?
A: I haven’t nailed this one yet, but I hear there are some good vegan ricotta and mozz substitutes (try Minimalist Baker). Let me know if you try it before I do!

Q: How do I get that baked-on top if it’s in the crock pot?
A: You can scoop the ziti into an oven-safe dish, sprinkle more cheese on top (because why not?), and pop under the broiler for a couple of minutes. Watch it like a hawk, though—burnt cheese happens in an eyeblink.

Oh, just one more thing—if you end up loving this recipe or inventing a wild twist, I always love swapping ideas with fellow kitchen tinkerers! Drop me a note or maybe tag me in your ziti triumph (or disaster) on Instagram, because yes, I still use Instagram in 2024.

Crock Pot Baked Ziti