Slow Cooker Baked Ziti
This Slow Cooker Baked Ziti recipe is an amazing and convenient way to prepare the classic pasta dish! All the flavors you know and love in a simple dish that's great for feeding a crowd.
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If you love baked ziti but want a more convenient and accessible version of the comforting pasta dish, this slow cooker recipe will be an absolute game-changer.
Why You'll Love This Recipe
Classic Flavors: Featuring all the ingredients and flavors you know and love, this dish delivers the same results with hands-off cooking.
Easy to Make: Thanks to just a few easy steps and pasta that cooks right in the slow cooker along with the other ingredients, this recipe is stress-free and low on prep.
Budget-Friendly Comfort Food: Because of its simple ingredient list, this dish is easy on the wallet and can be great for serving crowds or having leftovers.
For even more slow cooker pasta dishes, try my Creamy Crockpot Mac and Cheese or this Slow Cooker Olive Garden Chicken Pasta!
Ingredients Needed
- Ground Beef: I like to use a lean ground beef to make this dish hearty without being too heavy.
- Seasonings: You'll need a combination of Italian seasoning, dried parsley, salt, and black pepper.
- Marinara Sauce: Use your favorite pasta sauce for best results.
- Chicken Broth: You can also use vegetable broth, but chicken broth provides more flavor.
- Pasta: Any short cut pasta will work.
- Shredded Cheese: I like to use both mozzarella cheese and Parmesan cheese for this recipe.
How to Make this Slow Cooker Baked Ziti
- Step 1: In a pot or skillet, cook the ground beef over medium heat until mostly browned. Add diced onion and saute another 3 minutes, or until the onion is fragrant and slightly softened.
- Step 2: Add garlic and cook another minute.
- Step 3: Mix the seasonings into the ground beef mixture and cook for a minute or so.
- Step 4: In a slow cooker, add the beef mixture and top with a layer of marinara sauce. Add tomatoes and chicken stock, then cover and cook on high for an hour and a half or on low for two and a half hours.
- Step 5: Once cooking time is up, add the dry pasta. Cover and cook on high for another 30 minutes, stirring occasionally.
- Step 6: Turn off the heat and cover with shredded mozzarella and Parmesan. Cover and let the cheese melt, then serve and enjoy!
Recipe Tips
- Feel free to use ground turkey or ground chicken for a slightly lighter version of this dish.
- You can also use other kinds of cheese if you like, though I recommend the mozzarella/Parmesan combo.
- Ricotta cheese is also a great option for ziti.
- Transfer leftovers to an airtight container and store in the fridge for 3 to 4 days.
Recipe FAQ's
If you don't want to use ziti, any short-cut pasta shape will achieve similar results. You can use other types like rigatoni, penne, or even something like cavatappi.
Too much sauce can typically lead to a thinner or more watery ziti. Be sure to fully cook the ziti as well, and give the ziti time to sit after cooking so the pasta can absorb any excess liquid. Draining grease from the beef will also prevent a liquidy ziti.
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Slow Cooker Baked Ziti
Equipment
Ingredients
- 1 pound ground beef 80/20
- 1 cup yellow onion diced
- 3 cloves fresh garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 2 (14.5 ounce) cans of diced tomatoes
- 1 (24 ounce) jar marinara sauce
- 3 cups chicken stock or chicken broth
- 1- pound dry ziti pasta
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
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Instructions
- In a large skillet over medium heat cook the ground beef until browned, about4 minutes. Add the onion and sauté an additional 3 minutes until the onion starts to soften then add the minced fresh garlic. Cook through another minute then drain if necessary.
- Return the cooked beef to the skillet and add the salt, black pepper, Italian seasoning and parsley. Sauté for 1 minute to bloom the seasonings and remove from heat.
- Pour the cooked seasoned beef mixture into the bottom of a 6-quart slow cooker then add the diced tomatoes, sauce and chicken stock. Stir well to combine.
- Cover and cook on high for 1 ½ hours, on low for 2 ½ hours.
- Add the dry ziti and stir well to combine. Cover and continue to cook on high for about 30 minutes, stirring every 5-7 minutes, until the pasta is cooked al dente.
- Once the pasta is cooked turn off the slow cooker and top with the mozzarella and Parmesan cheeses.
- Cover for about 5 minutes until the cheese is melted. Garnish with fresh chopped parsley, if desired.
Notes
- Ziti can be substituted for your favorite short style pasta, including rigatoni, elbow macaroni and shells.
- Refrigerate any leftovers in an airtight container for up to 4 days.
