Comforting Slow Cooker Baked Ziti (Printable version)

Creamy, cheesy pasta comfort food made effortlessly in your slow cooker with Italian sausage and three cheeses.

# What You’ll 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 (optional)
13 - Salt and pepper to taste
14 - Fresh basil (optional, for garnish)

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
02 - Add Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink. Drain excess fat and set aside.
03 - In a large bowl, combine ricotta, half the mozzarella (1 cup), Parmesan, dried basil, oregano, and crushed red pepper flakes. Season generously with salt and pepper. Mix until smooth and well incorporated.
04 - Spray slow cooker insert with non-stick cooking spray. Spread 1 cup marinara sauce evenly across bottom. Layer half the uncooked ziti, followed by half the sausage mixture, half the ricotta mixture, and about 2 cups marinara sauce. Repeat layers with remaining pasta, sausage, ricotta, and sauce.
05 - Sprinkle remaining mozzarella cheese over top. Cover and cook on LOW for 3-4 hours until pasta is tender and cheese is bubbly and lightly browned.
06 - Remove lid and let rest 10-15 minutes before serving to allow layers to set. Garnish with fresh basil leaves if desired.

# Expert tips:

01 -
  • You get all the bubbly, cheesy satisfaction of baked ziti without turning on your oven or standing over a hot stove
  • The pasta cooks directly in the sauce, absorbing all those rich Italian flavors while you go about your day
  • Leftovers somehow taste even better, making it perfect for those nights when cooking feels impossible
02 -
  • The resting period is non-negotiable, otherwise you end up with a delicious but soupy mess on everyone's plate
  • Every slow cooker runs differently, so check at the three hour mark the first time you make this
  • Uncooked pasta absorbs liquid as it cooks, so if your sauce looks thick going in, that's actually perfect
03 -
  • High quality marinara makes or breaks this dish since it provides most of the flavor
  • Spray your slow cooker insert more generously than you think you need to, especially near the top edges

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