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Over the years I’ve shared many recipes here, and some have become true favorites among readers. One of the most popular recipes since it appeared in 2016 is my Easy, Cheesy Baked Ziti. Another category you clearly love is slow cooker recipes — and it’s easy to see why. Toss a few ingredients into the crockpot in the morning and dinner is essentially ready by evening, which frees up time to relax after a busy day.
While pulling a baked ziti from the oven recently I had an idea: why not combine the comfort of baked ziti with the convenience of a slow cooker? The result is this Slow Cooker Baked Ziti — simple, comforting, and perfect for busy evenings.
The recipe is straightforward, and I’ve answered a few common questions below. If you’re ready to cook, scroll down to the recipe card.
Do you have to use ziti pasta?
No. Penne or other similar tubular pastas work equally well and are often easier to find. Avoid fresh refrigerated pasta for this recipe; dried pasta holds up better during slow cooking.
What kind of slow cooker do I need?
Any slow cooker will do, but programmable models with timers offer extra flexibility if your schedule changes. I personally use Crock-Pot brand slow cookers and find them reliable.
Can this be made in a pressure cooker (Instant Pot)?
It likely can, but I haven’t tested this recipe in an Instant Pot. If you’ve converted it successfully, please share the method and settings so others can try it. Meanwhile, I’ll update the post if I test a pressure-cooker version.
Why cook the pasta first?
Partially cooking the pasta prevents it from becoming mushy during the slow-cooking step. The crockpot doesn’t provide the same direct, high heat as an oven, so parboiling the pasta for a few minutes ensures the final texture is tender but not soggy. If you’re short on time the day you cook, you can parboil the pasta the night before.
Where’s the recipe?
The recipe card is below — I hope you enjoy it. If you try the dish, please leave a comment and let me know how it turned out.
Slow Cooker Baked Ziti
8
15 minutes
2 hours
2 hours 15 minutes
Is there anything more comforting than a warm baked ziti with ricotta? This slow cooker version is easy and comforting. It’s vegetarian as written, but you can add cooked sausage or ground beef if you prefer a meaty version.
Ingredients
- 16 oz. ziti (or penne) pasta
- 16 oz. ricotta cheese
- 4 cups shredded mozzarella
- 1 jar pasta sauce (about 24–26 oz.)
- ¼ cup fresh basil, chopped
- Shredded Parmesan, optional
Instructions
- Cook the pasta until slightly softened, about 5 minutes (parboil). Drain well.
- In a large bowl, combine the ricotta, ½ cup of the mozzarella, and ⅛ cup of chopped basil.
- Spray the inside of the slow cooker with nonstick spray. Spread a thin layer of marinara sauce across the bottom.
- Add half of the parboiled pasta in an even layer, then top with more sauce.
- Drop spoonfuls of half the ricotta mixture over the sauce, gently spreading with the back of a spoon. Sprinkle with a pinch of basil and some mozzarella.
- Repeat with the remaining pasta, sauce, ricotta mixture, and mozzarella to create a second layer.
- Cover and cook on high for about 2 hours, until the pasta is tender and the cheeses are melted and bubbly.
- Serve topped with fresh basil and grated Parmesan, if using.
If you’re looking for more slow cooker inspiration, try these Crock-Pot recipes or follow my Recipes: Slow Cooker board on Pinterest.
- Slow Cooker Minestrone Soup
- Slow Cooker Grown-Up Chicken Soup
- Slow Cooker White Chicken Chili
- Slow Cooker BBQ Pork Sandwiches