Comforting Slow Cooker Baked Ziti (Print)

Creamy, cheesy pasta layered with savory Italian sausage and marinara, all cooked to perfection 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 (2 jars)
09 - 1 tablespoon olive oil

→ Seasonings

10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes
13 - Salt and pepper to taste
14 - Fresh basil for garnish

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, approximately 3 minutes. Add minced garlic and continue cooking for 1 additional minute until fragrant.
02 - Add Italian sausage to the skillet, breaking apart with a wooden spoon. Cook until thoroughly browned and no pink remains. Drain excess fat and set aside.
03 - In a large mixing bowl, combine ricotta, half the mozzarella (1 cup), Parmesan, dried basil, oregano, and red pepper flakes. Season generously with salt and pepper, mixing until fully incorporated.
04 - Coat slow cooker insert thoroughly with non-stick cooking spray. Spread 1 cup of marinara sauce evenly across the bottom to prevent sticking.
05 - Arrange half the uncooked ziti over the sauce base. Top with half the browned sausage, followed by half the ricotta mixture. Add approximately 2 cups marinara sauce, spreading to cover ingredients.
06 - Repeat layers with remaining uncooked pasta, sausage, ricotta mixture, and marinara sauce. Finish by sprinkling the remaining mozzarella cheese evenly over the top.
07 - Cover and cook on LOW setting for 3 to 4 hours, until pasta is tender and cheese is melted and bubbly.
08 - Remove lid and allow dish to rest for 10 to 15 minutes before serving. This helps the pasta set and makes serving easier. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • The pasta cooks directly in the sauce, absorbing all those incredible Italian flavors while getting perfectly tender
  • Most of the work happens in those first 20 minutes, then your slow cooker does the heavy lifting while you go about your day
  • That ricotta layer creates the most incredible creamy texture that everyone fights over
02 -
  • Every slow cooker runs differently, so start checking at the 3 hour mark to avoid mushy pasta
  • The resting period is non negotiable if you want those beautiful layers to stay intact when you serve it
03 -
  • Stirring once halfway through cooking helps distribute the sauce more evenly if your slow cooker has hot spots
  • Mixing an egg into the ricotta makes it set up a bit more like a traditional baked ziti

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