Slow Cooker Baked Ziti

Slow cooker baked ziti recipe is the ultimate comfort food made easy—perfectly tender pasta layered with hearty meat sauce and melty cheeses, all slow-cooked to savory perfection.

Busy nights meet their match with this no-fuss, flavor-packed dinner. With just a few simple steps, dinner practically cooks itself while you go about your day.

Star Players in This Slow Cooker Baked Ziti Recipe

• Ground beef – Adds richness and savory depth, making the sauce hearty and satisfying.
• Crushed tomatoes – These form the base of the sauce, lending bright acidity and that signature Italian tang.
• Ziti pasta – Holds up well in the slow cooker, keeping its shape while soaking in all the saucy goodness.
• Ricotta cheese – Creamy and mild, it adds lusciousness and balances the acidity of the tomato sauce.
• Mozzarella cheese – Melts into stretchy, golden perfection, delivering that classic baked ziti finish.
• Parmesan cheese – Brings a nutty, salty edge that rounds out the cheese layer with a sharp finish.
• Italian seasoning – An aromatic blend that infuses the dish with bold, herbaceous character.

How to Make This One-Pot Wonder

Start by browning the ground beef and onion in a skillet, letting the mixture become beautifully caramelized and fragrant. Once cooked through, stir in crushed tomatoes, garlic, salt, Italian seasoning, and beef broth to create a robust sauce.

In a separate bowl, blend the ricotta cheese with egg and parmesan, creating a creamy layer that will melt into the pasta as it cooks.

Layer a bit of meat sauce in the bottom of the slow cooker, followed by half the ziti. Spoon on half the sauce, dot with ricotta mixture, and sprinkle mozzarella. Repeat the layering with the remaining pasta, sauce, ricotta, and mozzarella.

Cover and let the slow cooker do its magic. Cook on high for 1½ to 2 hours, just until the pasta is tender and the cheese is bubbly. Let it rest briefly before serving warm and melty.

Tips, Tricks & Easy Twists

For best results, use block mozzarella and shred it by hand—it melts smoother and stays less greasy. If you like a little heat, add a pinch of crushed red pepper to the meat sauce. Want to go meatless? Skip the beef and add sautéed mushrooms or zucchini for a hearty vegetarian version.

Mixing ground sausage with beef brings extra flavor, while ground turkey lightens it up. And if ricotta isn’t your thing, cottage cheese is a great swap.

Keeping It Fresh: Storing Leftovers the Right Way

Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to five days. For longer storage, portion the ziti into freezer-safe containers and freeze for up to three months. Reheat in the microwave or oven, adding a splash of broth if it seems dry, until warmed through and cheesy again.

Slow Cooker Baked Ziti

A hearty, satisfying Italian-inspired dish prepared effortlessly in the slow cooker—ideal for busy days yet rich in taste. This baked ziti delivers layers of cheesy goodness and robust meat sauce, all slow-simmered to perfection.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Ingredients

  

• 1 tablespoon Italian seasoning
• 1/2 onion finely chopped
• 2 teaspoons minced garlic
• 1 cup ricotta cheese
• 1 egg
• 16 oz ziti pasta
• 1 cup beef broth
• 3 cans 14.5 oz each crushed tomatoes
• 1/4 cup shredded parmesan cheese
• 1 teaspoon salt
• 2 cups shredded mozzarella cheese
• 1 pound ground beef or substitute with ground sausage or turkey

Instructions

 

• Brown the ground beef and chopped onion in a large skillet over medium heat, breaking up the meat as it cooks thoroughly.
• Remove the skillet from heat and stir in the crushed tomatoes, minced garlic, salt, Italian seasoning, and beef broth, mixing until well blended.
• In a separate bowl, combine ricotta cheese with the egg and parmesan cheese until evenly incorporated.
• Spoon a thin layer of the meat sauce into the bottom of the slow cooker, ensuring full surface coverage.
• Add half of the uncooked ziti pasta over the sauce layer, followed by half of the remaining meat mixture.
• Distribute spoonfuls of the ricotta blend across the surface and sprinkle with half of the shredded mozzarella cheese.
• Repeat the layering with the remaining pasta, meat sauce, ricotta mixture, and mozzarella cheese.
• Secure the lid and cook on high for 1½ to 2 hours or until the pasta reaches the desired tenderness.
• Let the dish rest, covered, for 10 to 15 minutes before serving warm.

Notes

Shredding mozzarella cheese from a block is preferable for a smoother melt and less grease.
Store any leftovers in an airtight container and refrigerate for up to 5 to 7 days.