Comforting Slow Cooker Baked Ziti (Printable)
Creamy ziti with Italian sausage, ricotta, and mozzarella slowly baked to perfection in rich marinara sauce.
# 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 - 2 jars (48 oz) marinara sauce
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 onion until translucent, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
02 - Add Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink throughout. Drain excess fat and set aside.
03 - In a large bowl, combine ricotta, half of the mozzarella (1 cup), Parmesan, dried basil, oregano, and crushed red pepper flakes. Season generously with salt and pepper, mixing until fully incorporated.
04 - Spray the slow cooker insert with non-stick cooking spray. Spread 1 cup of marinara sauce evenly across the bottom to prevent sticking.
05 - Layer half the uncooked ziti over the sauce, followed by half of the browned sausage mixture, half of the ricotta cheese mixture, and approximately 2 cups of marinara sauce.
06 - Repeat layering with remaining uncooked ziti, sausage, ricotta mixture, and marinara sauce, ensuring all pasta is covered with sauce.
07 - Sprinkle remaining mozzarella cheese over the top. Cover and cook on LOW for 3-4 hours until pasta is tender and cheese is melted and bubbly.
08 - Remove lid and let rest 10-15 minutes before serving to allow layers to set. Garnish with fresh basil leaves if desired.
# Tips from dashanddishes:
01 -
- It transforms weekend comfort food into a weeknight reality without heating up your kitchen or tying up your oven
- The layers of cheese meld together in ways oven baking never achieves, creating that restaurant-quality ribbon texture throughout every bite
02 -
- I once skipped the resting step and served a delicious but sloppy mess that looked more like pasta soup than baked ziti
- The pasta continues absorbing liquid even after cooking, so slightly undercooked at the three hour mark is actually perfect
03 -
- Spraying the slow cooker insert thoroughly and layering that extra cup of sauce on the bottom prevents any stuck-on pasta mess
- Mixing an egg into the ricotta creates an even creamier texture that holds up beautifully during slow cooking