Comforting Slow Cooker Baked Ziti (Print Version)

Tender pasta baked with Italian sausage, creamy ricotta, and gooey mozzarella in a rich tomato sauce.

# What You'll Need:

→ Meats

01 - 1 lb Italian sausage, casing removed (mild or spicy)

→ 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
13 - Salt and pepper to taste
14 - Fresh basil for garnish

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
02 - Add Italian sausage to the skillet, breaking apart with a wooden spoon. Cook until thoroughly browned and no longer pink. Drain excess fat and set aside.
03 - In a large bowl, combine ricotta cheese, half the mozzarella (1 cup), grated Parmesan, dried basil, oregano, and crushed red pepper flakes. Season generously with salt and pepper. Mix until well incorporated.
04 - Coat the slow cooker insert thoroughly with non-stick cooking spray. Spread 1 cup of marinara sauce evenly across the bottom to prevent sticking.
05 - Arrange half the uncooked ziti pasta over the sauce base. Top with half the browned sausage mixture, followed by half the cheese mixture. Pour approximately 2 cups of marinara sauce over the layer.
06 - Repeat layering with remaining pasta, sausage, cheese mixture, and marinara sauce. Finish by sprinkling the reserved mozzarella cheese evenly over the top.
07 - Cover and cook on LOW setting for 3 to 4 hours. Pasta should be tender and cheese melted and bubbly. Avoid overcooking to prevent mushy texture.
08 - Remove lid and allow the dish to rest for 10 to 15 minutes before serving. This helps the layers set and makes serving easier. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • Its practically hands off cooking, leaving you free for other things while dinner works itself
  • The layers of melted mozzarella and creamy ricotta create that restaurant quality texture everyone craves
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Don't lift the lid too often, every peek adds 15 minutes to cooking time
  • The pasta continues cooking after you turn it off, so slightly underdone is perfect
  • Different slow cookers run hotter or colder, check at 3 hours the first time
03 -
  • Quality marinara matters here since it's the main flavor base
  • Room temperature ricotta mixes smoother and distributes better
  • Check your slow cooker's hot spots and adjust placement if needed

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