Slow Cooker Baked Ziti (Printable Version)
Creamy, cheesy pasta with Italian sausage and marinara, all made effortlessly in your 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
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 onion until translucent, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
02 - Add Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink throughout. Drain excess fat and set aside.
03 - In a large bowl, combine ricotta, 1 cup mozzarella (half of total), Parmesan, dried basil, oregano, and crushed red pepper flakes. Season generously with salt and pepper, mixing until well incorporated.
04 - Spray the slow cooker insert thoroughly with non-stick cooking spray. Spread 1 cup of marinara sauce evenly across the bottom to prevent sticking.
05 - Layer half 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, sausage, ricotta mixture, and marinara sauce, ensuring even distribution.
07 - Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top layer.
08 - Cover and cook on LOW setting for 3 to 4 hours, until pasta is tender and cheese is melted and bubbly.
09 - Remove lid and let rest for 10 to 15 minutes before serving to allow the dish to set. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- The pasta cooks directly in the slow cooker, so there is no need to boil a separate pot of water
- Leftovers reheat beautifully for lunch the next day, maybe even better than the first night
02 -
- Every slow cooker runs a bit differently, so check at the 3 hour mark the first time you make this
- The resting period is not optional because it helps the layers set and makes serving much easier
03 -
- Stir an egg into the ricotta mixture for extra creaminess and richness
- Line the slow cooker with a baking sheet for cleanup that takes literally seconds