Crock Pot Baked Ziti

Savor the World.

Crock Pot Baked Ziti

Just imagine layers of creamy melted cheese, tender pasta, juicy, flavorful meat, and a rich sauce that practically cooks itself while you go about your day. Well, let me tell you—this Crock Pot Baked Ziti is about to become your new favorite. It’s not only perfect for cozy nights or easy dinners, but it’s also so simple to make you won’t believe how good it tastes. So, let’s make it happen!

Servings:8 servings

Prep Time: 20 minutes

Cook Time:4 hours

Total Time: 4 hours 20 minutes

Ingredients:

1 pound (450 g) lean ground beef
1 jar (24 oz / 680 g) of marinara or pasta sauce
1 can (14.5 oz / 411 g) diced tomatoes
1 teaspoon (5 ml) minced garlic
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) black pepper
16 oz (450 g) uncooked ziti or penne pasta
15 oz (425 g) ricotta cheese
2 cups (200 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
1½ cups (360 ml) water or chicken broth
Fresh parsley, chopped (optional, for garnish)

Equipment:

6-quart (6 L) slow cooker (Crock Pot)
Large skillet
Wooden spoon
Medium mixing bowl
Serving spoon

See 5 variations of the recipe at the end.

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Did You Know?

“Baked ziti” actually started as a simple, homemade version of traditional baked pasta from southern Italy. In the U.S., it became a potluck favorite—easy to make, feeds a crowd, and everyone loves it. Layers of pasta, sauce, and cheese… it’s pretty much guaranteed crowd-pleasing comfort food.

Instructions:

Let’s get started! In a large skillet, heat up about one teaspoon (5 ml) of olive oil over medium heat—yep, medium heat is key here. Next, add the ground beef and cook for about 6 to 8 minutes, breaking it apart gently with a wooden spoon until it’s browned and there are no pink bits left. Super easy to spot. This step builds up a ton of flavor in the meat—you’ll taste the difference. Once browned, drain off any excess fat and set aside.
Now, stir in the marinara sauce, diced tomatoes, garlic, onion powder, oregano, basil, salt, and pepper. Let everything cook together for about 3 to 4 minutes, stirring gently but consistently so the flavors come together and the sauce thickens slightly. If you’re into a little heat, toss in a pinch of red pepper flakes for that extra kick.
Lightly grease the inside of your Crock Pot with a bit of oil or non-stick spray—don’t skip this part! It keeps the cheese from sticking to the sides and makes cleanup a breeze later. Spread a thin layer of the meat and sauce mixture on the bottom; this prevents the pasta from sticking and helps flavor everything evenly from the base up.

Add half of the uncooked ziti pasta, spreading it out evenly. On top, spoon dollops of ricotta cheese all over—spread it with love! Then sprinkle a layer of shredded mozzarella and a bit of Parmesan. Repeat the layers: meat, pasta, ricotta, mozzarella, and Parmesan, finishing with a generous layer of sauce and cheese on top for that golden, bubbly finish.
Carefully pour the water or chicken broth around the inside edge of the slow cooker, avoiding pouring directly over the top layer of cheese. This keeps the pasta nice and moist while it cooks, without watering down the sauce or dulling the flavor.
Cover and cook on LOW for about 4 hours. Try not to lift the lid during this time—keeping that heat trapped is what makes the magic happen. Around the 4-hour mark, the pasta should be tender when poked with a fork, and the cheese should look perfectly melted, bubbly, and downright irresistible.
That’s it! Turn off the Crock Pot and let the ziti rest for about 10 minutes with the lid slightly open. This helps the layers settle and makes serving much easier. To finish, sprinkle with a bit of fresh chopped parsley for color and a touch of freshness before serving.

Ingredient Substitutions

Pasta: If you can’t find ziti, just go with penne, rigatoni, or fusilli—same amount, same great result.
Meat: You can totally swap it out for ground turkey, ground chicken, or crumbled Italian sausage.
Sauce: No marinara? No problem. Use your favorite tomato sauce or crushed tomatoes seasoned with garlic, onion, and Italian herbs.
Ricotta: If you don’t have ricotta, use well-drained cottage cheese, whipped cottage cheese, or even a mix of sour cream and Parmesan—it works like a charm.
Mozzarella: You can replace it with provolone, Monterey Jack, or a shredded Italian cheese blend.
Parmesan: Pecorino Romano or Grana Padano are perfect alternatives.
Liquid: If you’re short on broth, mix water with 1 teaspoon (5 ml) of bouillon powder—it’ll do the trick.

Prep Tips

Brown the meat well: Seriously, that little golden crust adds a deep, rich flavor to the sauce—you’ll notice it!
Grease the pot: Always do this, or use a liner to keep the cheese from sticking to the sides.
Even layers: Don’t forget the order—meat, sauce, dry pasta, ricotta, and cheeses. Thin, repeating layers give you the perfect bite every time.
Add the liquid along the edges: Always pour it around the sides, never over the cheese, so you don’t “wash away” your layers.
Check the cook time: Peek around 3½ hours on LOW; by 4 hours, the pasta should be al dente and the sauce bubbling beautifully.
Let it rest: Give it about 10 minutes with the lid slightly open so the juices settle and it slices neatly.

Common Mistakes (What NOT to Do)

Don’t add cooked pasta: If you do, it’ll overcook and turn mushy—and nobody wants that.
Don’t skimp on sauce or liquid: The pasta needs enough moisture to cook properly.
Don’t pile up the ricotta: Spoon it in small, evenly spaced dollops for better texture and flavor balance.
Don’t cook on HIGH the whole time: That’ll dry out the pasta and burn the edges.
Don’t lift the lid too often: Only when necessary—each time you do, you lose heat and add cooking time.

Frequently Asked Questions

Can I make it without meat? Absolutely! Use sautéed mushrooms or roasted veggies instead and just adjust the salt a bit.
Can I use whole wheat or gluten-free pasta? Yep—just add an extra ¼ cup (60 ml) of liquid and check it a little earlier.
Can I make it ahead of time? Totally. Layer it up, refrigerate for up to 24 hours, and cook it 30–45 minutes longer when ready.
What size Crock Pot should I use? A 6-quart (≈5.7 L) slow cooker works best for these amounts.
How do I keep it from sticking? Always grease the pot or use a liner—and don’t overcook it.
Can I mix the ricotta with an egg? Yep, adding one egg (about 50 g) gives it a creamier texture and helps it hold together.
Can I add extra protein? Sure! Try tossing in pepperoni slices, sausage, or drained chickpeas.
What if it turns out too watery? No worries—just uncover it for the last 15 minutes or sprinkle in an extra ¼ cup (25 g) of Parmesan to thicken it up.
Can I freeze it? Definitely. Once cooked, let it cool, portion it out, and freeze it for up to 3 months—super easy meal prep.
Can I double the recipe? Yes, but use an 8-quart (≈7.6 L) slow cooker and add 30–45 more minutes on LOW—always on LOW.

Storing & Reheating

Refrigeration: You can store leftovers in airtight containers for up to 4 days—no problem at all.
Single servings: Reheat in the microwave for 1½–3 minutes, giving it a quick stir halfway through.
Family-style reheating: Honestly, it tastes even better when reheated in the oven—bake at 350°F (175°C), covered, for 15–20 minutes, then uncover for the last 5 minutes to get that cheesy golden top.
Freezing: Divide into portions, let them cool completely, and freeze tightly sealed for up to 3 months. Don’t forget to thaw overnight in the fridge before reheating.

Serving Suggestions

Pair it with a fresh green salad and balsamic vinaigrette.
Garlic bread on the side is a total must.
It also goes great with roasted veggies—try broccoli, zucchini, or bell peppers.
Enjoy it with a mint lemonade or a bubbly Italian soda.
And for dessert, go with creamy vanilla panna cotta or chewy homemade brownies.

For Kids & Teens

Serve it with breadsticks and marinara dipping sauce—it’s always a hit.
Add mini meatballs to make it extra fun and hearty.
Mix finely chopped veggies (like carrots or zucchini) into the sauce—no complaints, promise.
Top it with small cubes of mozzarella for that “extra cheese” factor—they’ll love it.
Serve alongside apple slices and crunchy cucumber sticks for a fresh touch.

Recipe Variations

Alfredo Ziti: Swap half the marinara for creamy Alfredo sauce and toss in some fresh spinach leaves. It’s a softer, ultra-cozy version you’ll love.
Caprese: Add halved cherry tomatoes, fresh basil leaves, and mini mozzarella pearls at the end of cooking. Light, refreshing, and so good.
Spicy: If you like heat, throw in some red pepper flakes and spicy Italian sausage for a bold, flavorful kick.
Veggie Lovers: Layer in sautéed mushrooms, eggplant, and bell peppers for a hearty vegetarian twist—absolutely delicious.
Four Cheese: Go all out and mix ricotta, mozzarella, provolone, and Parmesan in equal parts. Oh my gosh… this one’s pure heaven for cheese lovers—creamy, golden, and irresistibly indulgent.

Nutritional Information (per serving):

Energy: 520 kcal
Protein: 32 g
Healthy Fats: 21 g
Carbohydrates: 46 g
Natural Sugars: 8 g
Fiber: 4 g
Sodium: 810 mg

Tastes of La Paz.