This Ziti Is Why I Trust My Crock Pot More Than My Car
Okay, before I say anything else — you’ve gotta know, Crock Pot Baked Ziti is that dish I make when the day’s gotten away from me, my socks don’t match (not that anyone’s looking), and the only thing I want is cheesy pasta at the end of it. The first time I tried this one, I was so skeptical — pasta in a slow cooker just sounded wrong? But I figured, what’s the worst that could happen, right? (Famous last words.) Turns out: best idea I’ve ever borrowed (thanks cousin Marge). It’s now in heavy rotation at our place. I even brought it to a potluck once and the bowl was scraped clean before I’d grabbed a fork. True story.
Why I Keep Coming Back to This Recipe
I’m not saying this is the only way to make ziti, but when you’ve got three extra soccer practices, some random neighbor kid at your table, and—well—no desire to hover over a stove, this is the answer. I make this when I want something bubbling away while I do, you know, life things. My daughter actually says it’s better than restaurant pasta, which, sure, might be a slight exaggeration, but it makes my heart (and ego) happy. Plus, there’s one less pan to wash, which, if you ask me, is worth its weight in parmesan. Oh, and here’s the secret: you don’t have to even boil the noodles first. (Was this an accident at first? Yes. Was it glorious? Also yes.)
What You’ll Need (And What Happens If You Don’t Have It)
- 1 (16 oz) box of ziti (but penne, rigatoni, or even macaroni if your cupboards are chaos)
- 24-26 oz jar pasta sauce (sometimes I do half tomato basil, half arrabbiata if I’m feeling spicy)
- 1 lb ground beef or Italian sausage, cooked and drained (or skip it and go vegetarian; crumbled tofu works in a pinch, but don’t tell my husband I said that)
- 1 cup water or broth (I once used half veggie broth, half leftover coffee by mistake; stick to water reasonably)
- 2 cups shredded mozzarella (honestly, the pre-shredded stuff is just fine; I’ve never noticed a huge difference)
- 1 cup ricotta or cottage cheese (my grandmother would haunt me if she heard I sometimes sub cottage cheese. But it happens.)
- 1/2 cup grated parmesan (Memories of the green can, anyone? Use the fresh stuff if you can swing it)
- 1-2 cloves garlic, minced (or a big spoonful from the jar because who is chopping garlic on a Tuesday?)
- 1 tsp dried Italian seasoning (oregano/basil mix works if you’re in a pinch)
- Salt & pepper to taste (but taste after it’s done—sauce varieties can be wildly different!)
How I Actually Make Crock Pot Baked Ziti (For Real)
- Spray the crock (with nonstick spray, not hairspray—been there, regretted that). Or rub olive oil, if you’re fancy.
- Layer time! Pour about one-third of your sauce into the bottom, then half the noodles (no boiling needed!). On top: half the cooked meat, some mozzarella, and blobs of ricotta/cottage, just dollop them around. Sprinkle a bit of Parmesan too. (This is where I usually snack on a rogue noodle or two. Italians, avert your eyes.)
- Repeat: More sauce, remaining noodles, rest of the meat, more cheese—basically, you’re making lasagna’s messy cousin.
- Finish with all the remaining sauce and top with every last scrap of mozzarella and Parmesan. Pour the water or broth gently around the edges to moisten everything (it looks suspicious here; that’s normal).
- Cook it! Lid on, set slow cooker to LOW for 3½ to 4 hours or HIGH for 2—check for doneness after 2 hours because all crock pots seem to live by their own rules. If the pasta looks tender and the sauce is bubbly, you’re golden.
- Let it sit, about 10-15 minutes before scooping. Otherwise it kind of glops everywhere (messy in a good way).
Some Honest-To-Goodness Notes
- Sometimes if I use extra sauce, the whole thing is a little soupy at first, but after it cools (or especially next day), it miraculously thickens up.
- Worried about the cheese clumping? Actually, stiring the top half of the cheese in after an hour stops weird dry patches, but honestly I forget half the time and no one’s ever noticed.
- Don’t panic if noodles look stiff at first—once you stir and let it rest, perfection. (Well, edible pasta, which is good enough these days.)
Variations I’ve Tried (Some Worked, Some…Not So Much)
- I swapped in spinach and mushrooms for the meat once—tasted great, but the mushrooms got a bit mushy. Should’ve just tossed them in for the last hour.
- Once tried adding half a jar of Alfredo with the marinara. Interesting, but strangely sweet. Probably wouldn’t repeat unless you really, really like creamy pasta.
- Using whole-wheat noodles: They were OK but needed a bit more water and time—the texture is “earthier,” whatever that means. Not my favorite, but maybe you’ll like it?
If You Don’t Have the Exact Equipment, Don’t Stress
A 5–6 quart slow cooker is honestly ideal. I did try this, once, in a 4 quart after eyeballing it (bad idea, unless you love cleaning pasta lava off countertops). But, you could try a Dutch oven in the oven on a super low setting if you’re feeling adventurous—I haven’t, but report back if you do.
How To Store Leftovers (If There Are Any)
This keeps in the fridge for about 4 days, covered tight. It even freezes decently—just scoop individual servings into containers. That said, it rarely lasts more than a day in our house. The one time it did, I think my household was conspiring against me.
How I Like To Serve It (Besides Straight Out Of The Pot)
You can’t go wrong with some garlicky bread (the kind with way too much butter). Sometimes we go all-in and do a simple salad on the side; last Thanksgiving I even brought the leftovers to my brother’s—he said it was better than turkey. Probably shouldn’t have told Mom that.
Bit of Wisdom Gained the Hard Way (Aka My Pro Tips)
- Don’t skip spraying the slow cooker. Seriously, I did once and spent more time scraping baked-on pasta than actually eating.
- I once tried to rush it on high for 1 hour. Noodles were somewhere between crunchy and rubbery. Just, wait it out.
- If it looks too dry halfway through, a splash of water around the edges fixes it. If it’s soupy, let it rest before serving—it’ll firm up.
Questions I’ve Actually Been Asked About This (Some More Than Once!)
- Do I really not have to boil the noodles? Yep! Just toss ‘em in. As long as you have enough sauce and a bit of added liquid, you’re all good.
- Can I double this? If your crock pot’s big enough, sure thing (although in my ancient 6-quart, a double batch is a bit too enthusiastic…)
- Can you make it vegetarian? Absolutely. Skip the meat, double up on veggies, or use a plant-based crumble. Or don’t and just use more cheese.
- Can I use gluten-free pasta? Yep, but check it a bit earlier. GF varieties like to go from al dente to Oops-Mush very fast.
- Do the noodles get mushy? Only if it overcooks. Keep an eye (and maybe a pinkie test) around the 3-hour mark if you can.
- Actually… one more thing. If you try making this with mini shell pasta? Let me know how it goes. I’m curious but not quite brave enough yet to experiment myself!
So there you have it—Crock Pot Baked Ziti: a mess, a miracle, and seriously the easiest way I know to feed a crowd who thinks you’re some pasta genius (don’t tell them your secret—they can find out when they grow up).
Ingredients
- 1 pound ziti pasta, uncooked
- 1 pound ground beef
- 1 (24-ounce) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
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1In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
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2Lightly spray the inside of a Crock Pot with nonstick cooking spray. Spread a thin layer of marinara sauce on the bottom.
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3Layer half of the uncooked ziti, ground beef, marinara sauce, dollops of ricotta cheese, mozzarella, Parmesan cheese, and Italian seasoning. Repeat the layers with remaining ingredients.
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4Sprinkle garlic powder, salt, and pepper over the top. Add an extra sprinkle of mozzarella if desired.
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5Cover and cook on low for 4 hours, until pasta is tender and cheese is melted and bubbly.
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6Serve hot and garnish with additional Parmesan cheese if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
530 caloriescal
Protein:
29gg
Fat:
21gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
58gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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