The Best Slow Cooker Baked Ziti: A Comforting Italian-American Classic Made Easy
You know those days when you’re craving something warm, cheesy, and absolutely soul-satisfying but don’t have the energy to spend hours in the kitchen? That’s precisely why I love this Slow Cooker Baked Ziti recipe. It’s become my secret weapon for busy weeknights when I want to serve up something that tastes like it took all day to make (technically, it did – but your slow cooker did all the work!).
A Little Bit of History
While traditional baked ziti has its roots in Italian-American cuisine, this slow cooker version is my modern take on the classic. It maintains all the beloved elements of the original – the tender pasta, rich meat sauce, and generous layers of cheese – but transforms it into a convenient, hands-off dish that’s perfect for our busy lives.
Why You’ll Love This Recipe
- Prep time: 20 minutes
- Cook time: 4-6 hours on low (or 2-3 hours on high)
- Servings: 6-8 people
Trust me, this recipe is about to become your new favorite. The slow cooking process allows all the flavors to meld together beautifully, creating something that tastes even better than the traditional oven-baked version (bold statement, I know, but I stand by it!).
Let’s Make It!
- 1 pound ground beef (or Italian sausage for extra flavor – I often use a mix of both!)
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced (or 3-4 if you're a garlic lover like me)
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 cup water or chicken broth (for cooking the pasta)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 16 ounces ziti pasta
- 15 ounces ricotta cheese (full-fat works best here)
- 2 cups shredded mozzarella cheese
- ¼ cup fresh parsley, chopped
- First things first, let's get that meat cooking! Brown your ground beef (or sausage) in a large skillet over medium-high heat. Break it up with a spoon as it cooks – we're looking for nice, small pieces here. Once it's browned, drain off the excess fat, then add your diced onion to the same pan. Let it cook until it becomes soft and translucent, about 5 minutes. Add the garlic and cook for just another minute until it becomes fragrant. Your kitchen should be smelling amazing right about now!
- Time to build your sauce! In your slow cooker, combine the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Add your meat mixture and give everything a good stir.
- Here's where the magic happens – add your uncooked pasta right to the slow cooker. I know it seems strange if you've never done it before, but trust me on this one! Make sure all the pasta is well-coated with sauce. Add 1 cup of water or chicken broth – this extra liquid is crucial for cooking the pasta properly. Pro tip: The liquid might seem like a lot at first, but the pasta will absorb it as it cooks, creating the perfect texture.
- Now for the cheese! Drop spoonfuls of ricotta throughout the mixture. Don't worry about mixing it in completely – those pockets of creamy ricotta will be delicious surprises later.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours. The pasta should be tender but not mushy. About 30 minutes before serving, sprinkle the mozzarella cheese over the top and let it melt into gooey perfection.
- Before serving, give everything a gentle stir and garnish with fresh parsley.
Serving Suggestions
I love serving this with a simple arugula salad dressed with lemon juice and olive oil – the peppery greens and bright dressing provide a perfect contrast to the rich pasta. And please, don’t forget the garlic bread! You’ll want something to soak up every last bit of that sauce.
Storage Tips
This ziti reheats beautifully! Store it in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or marinara sauce to keep it from drying out. You can also freeze portions for up to 3 months – perfect for future busy nights!
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