Can I use whole wheat pasta in this recipe?

Absolutely! Whole wheat pasta works well but may need an extra 15-30 minutes of cooking time and a bit more liquid as it tends to absorb more sauce. Add an extra 1/4 cup of water or broth to compensate.

Why did my pasta turn out mushy?

Pasta can overcook quickly in a slow cooker. Your slow cooker might run hotter than average, or the pasta might be a thinner variety. Next time, check for doneness about 30 minutes earlier or use a heartier pasta shape that holds up better to slow cooking.

Can I make this ahead and reheat it later?

Yes! This dish reheats beautifully. You can either prepare everything up to the pasta-adding step, refrigerate, and then complete the cooking process later, or fully cook the dish, refrigerate, and reheat portions as needed.

Is it necessary to cook the pasta separately first?

No, that's the beauty of this recipe! The pasta cooks directly in the sauce, absorbing flavor while saving you time and an extra pot to wash. Just make sure all pasta is covered with liquid for even cooking.

Slow Cooker Baked Ziti Recipe

Description

This Slow Cooker Baked Ziti is a hearty, comforting pasta dish that’s easy to prepare and perfect for busy weeknights. With layers of tender ziti, savory ground beef or Italian sausage, rich marinara and crushed tomatoes, and creamy ricotta cheese, all topped with gooey mozzarella and Parmesan, this meal is sure to delight the whole family — all with minimal effort thanks to the slow cooker.

Ingredients

Units Scale

Meat

1 pound ground beef or Italian sausage

Sauces & Seasonings

1 jar (24 ounces) marinara sauce
1 can (15 ounces) crushed tomatoes
1 teaspoon Italian seasoning
Salt and black pepper, to taste

Pasta

1 pound ziti pasta (uncooked)

Cheese

1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Optional Garnish

Fresh basil, for garnish (optional)

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Instructions

Brown the Meat: In a skillet over medium heat, cook the ground beef or Italian sausage until browned and fully cooked. Crumble the meat as it cooks and drain any excess fat to ensure the ziti isn’t greasy.
Combine Ingredients in Slow Cooker: Add the cooked meat, marinara sauce, crushed tomatoes, Italian seasoning, salt, and pepper to the slow cooker. Mix everything together until well combined.
Add Pasta: Stir in the uncooked ziti pasta, making sure the pasta is evenly coated with the sauce mixture so it cooks evenly.
Add Ricotta: Drop spoonfuls of ricotta cheese evenly across the pasta mixture without stirring it in; this creates creamy pockets throughout the dish.
Cook: Cover the slow cooker and cook on LOW for 3–4 hours, or until the pasta is tender. Avoid overcooking, as pasta can become mushy.
Add Cheese Topping: About 20 minutes before serving, sprinkle mozzarella and Parmesan cheeses evenly over the top. Cover and continue cooking until the cheese melts and becomes bubbly.
Garnish and Serve: Serve the baked ziti hot, garnished with fresh basil if desired for extra flavor and a pop of color.

Notes

You can use ground turkey or plant-based meat for a lighter or vegetarian option.
Be sure to use uncooked pasta; cooked pasta will become too soft during slow cooking.
Add spinach or sautéed vegetables for extra nutrition and flavor.
This recipe can be doubled in a larger slow cooker for a crowd.
Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 recipe
Calories: 560
Sugar: 10g
Sodium: 980mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 4g
Protein: 33g
Cholesterol: 85mg