Description
Slow Cooker ‘Baked’ Ziti is a hearty, comforting pasta dish that brings all the flavor and texture of oven-baked ziti with the ease of slow cooking. Perfect for busy weeknights or casual gatherings, it’s a cheesy, saucy, satisfying meal with minimal prep.
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)
Instructions
- Cook the pasta until just under al dente, about 2–3 minutes less than package directions. Drain and set aside.
- In a large bowl, mix ricotta cheese, eggs, 1 cup of mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- If using meat, brown it in a skillet over medium heat and drain excess grease.
- Grease the inside of a 6-quart slow cooker. Spread a thin layer of sauce on the bottom.
- Layer half the pasta, half the ricotta mixture, half the meat (if using), and a layer of sauce. Repeat layers, finishing with sauce and remaining mozzarella on top.
- Cover and cook on low for 4–5 hours, until pasta is tender and cheese is bubbly.
- Let sit for 10–15 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Cook pasta slightly under to avoid mushy texture.
- Use gluten-free pasta for dietary needs.
- Swap ricotta with cottage cheese for a lighter version.
- Add vegetables like spinach or mushrooms for a vegetarian twist.
- Freezes well for up to 2 months; reheat with extra sauce if needed.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
