Name: Slow Cooker "Baked" Ziti
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Italian-American
Ingredients: 12 oz ziti or penne pasta; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 4 cups marinara or pasta sauce; 2 large eggs; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh basil or parsley (optional, for garnish); 1 lb ground beef or Italian sausage (optional, if adding meat)

Slow Cooker “Baked” Ziti is a comforting and hearty dish that brings all the rich flavors of a traditional oven-baked ziti, but with the hands-off ease of a slow cooker. This dish combines tender pasta, creamy ricotta, zesty marinara, and melty mozzarella into a one-pot wonder that’s perfect for busy weeknights or laid-back weekends. Slow Cooker "Baked" Ziti

Why You’ll Love This Recipe

I love how this recipe captures all the coziness of a baked pasta dish without needing to turn on the oven. It’s easy to prep in advance, making it ideal for meal planning or feeding a crowd. The slow cooker does all the work, and the results are deliciously satisfying. It’s also a great way to use pantry staples and can be customized with meat or kept vegetarian. The layers of cheese and pasta develop a lovely texture, and the edges crisp up just enough to give it that “baked” feel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ziti or penne pasta
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Marinara or pasta sauce
Eggs
Garlic powder
Onion powder
Salt
Black pepper
Fresh basil or parsley (optional, for garnish)
Ground beef or Italian sausage (optional, if adding meat)

Directions

I start by cooking the pasta until just under al dente—usually 2–3 minutes less than the package suggests—so it doesn’t turn mushy in the slow cooker.
In a large bowl, I mix together ricotta, eggs, half the mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
If I’m using meat, I brown it in a skillet, then drain the excess grease.
I lightly grease the inside of my slow cooker and start layering: a thin layer of sauce on the bottom, then pasta, then cheese mixture, then meat (if using), and repeat. I finish with a layer of sauce and the remaining mozzarella on top.
I cover and cook on low for about 4–5 hours, or until the pasta is tender and the cheese is melted and bubbly.
Before serving, I let it sit for 10–15 minutes to firm up, then top with fresh herbs if I have them on hand.

Servings and timing

This recipe makes about 6 to 8 servings.

Prep time: 15 minutes
Cook time: 4 to 5 hours on low
Total time: About 5 hours 15 minutes

Variations

I like how versatile this dish is. Sometimes I use cottage cheese instead of ricotta for a lighter version. When I want a meaty twist, I go with Italian sausage or ground turkey. For a vegetarian option, I’ve added sautéed spinach, mushrooms, or zucchini. I’ve even used gluten-free pasta and had great results—just make sure it’s only slightly undercooked before adding to the slow cooker.

storage/reheating

Leftovers keep well in the refrigerator for up to 4 days. I store them in an airtight container. To reheat, I either microwave individual portions or warm them in the oven at 350°F until hot. If the pasta has absorbed too much sauce, I stir in a little extra marinara or a splash of water before reheating. This dish also freezes well—I let it cool completely, portion it out, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How do I keep the pasta from getting mushy?

I always cook the pasta just shy of al dente before adding it to the slow cooker. That way, it finishes cooking perfectly without turning soft.

Can I make this recipe vegetarian?

Yes, I often leave out the meat and add veggies like mushrooms or spinach. It’s still rich and satisfying without any meat.

Do I need to boil the pasta first?

Yes, I do a quick pre-boil for best texture. Raw pasta tends to soak up too much moisture and can get too soft in the slow cooker.

Can I use different pasta shapes?

Absolutely. I’ve used penne and rigatoni with great results. I just make sure it’s a sturdy pasta that holds up well during slow cooking.

What size slow cooker should I use?

I use a 6-quart slow cooker for this recipe. It gives enough room to layer everything nicely and cook evenly.

Conclusion

Slow Cooker “Baked” Ziti is one of my favorite comfort meals for its simplicity and flavor. It delivers that cheesy, saucy satisfaction I crave in a baked pasta dish, but with almost no effort. Whether I’m feeding a crowd or just prepping for the week ahead, this dish always comes through.