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.
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.
Store any leftovers in an airtight container and refrigerate for up to 5 to 7 days.