Here’s an easy Slow Cooker Baked Ziti that’s great for busy days—no boiling the pasta first 🍝
Slow Cooker Baked Ziti
Ingredients
- 1 lb (16 oz) ziti pasta (uncooked)
- 4 cups marinara or pasta sauce
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups water or broth
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & pepper to taste
Optional add-ins
- 1 lb cooked ground beef or Italian sausage
- Sautéed onions, mushrooms, or spinach
Instructions
- Layer the ingredients
- Lightly grease the slow cooker.
- Spread 1 cup sauce on the bottom.
- Add half the uncooked ziti.
- Top with half the ricotta, mozzarella, Parmesan, and seasoning.
- Add half the remaining sauce.
- Repeat layers.
- Add liquid
- Pour water or broth evenly over everything.
- Gently press pasta down so it’s mostly covered.
- Cook
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until pasta is tender.
- Final cheese melt
- Sprinkle extra mozzarella on top.
- Cover and cook another 10–15 minutes until melted.
- Rest & serve
- Let sit 10 minutes before serving so it sets.
Tips for Success
- Stirring too much can break the pasta—layering works best.
- If edges cook faster, gently stir once halfway through.
- For extra creaminess, add ½ cup cream or milk with the liquid.
If you want, I can give you:
- A meat-loaded version
- A vegetarian spinach & mushroom version
- Or a smaller slow cooker recipe
Just tell me 😊
