Comforting Slow Cooker Baked Ziti (Printer-friendly)

Tender ziti layered with ricotta, mozzarella, and Italian sausage in rich marinara sauce, slowly cooked to bubbly perfection.

# 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 Prepare:

01 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, approximately 3 minutes. Add minced garlic and continue cooking for 1 additional minute until fragrant.
02 - Add Italian sausage to the skillet, breaking apart with a wooden spoon. Cook until thoroughly browned and no longer pink throughout. Drain excess fat and set aside.
03 - In a large mixing bowl, combine ricotta cheese, half the mozzarella (1 cup), Parmesan, dried basil, oregano, and crushed red pepper flakes. Season generously with salt and pepper, mixing until fully 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 - Layer half the uncooked ziti pasta over the sauce base. Top with half the browned sausage, followed by half the ricotta mixture, and approximately 2 cups marinara sauce. Repeat layering with remaining pasta, sausage, ricotta, and sauce.
06 - Sprinkle the remaining mozzarella cheese evenly over the top layer.
07 - Cover and cook on LOW setting for 3 to 4 hours, until pasta is tender and cheese is melted and bubbly.
08 - Remove from heat and allow to rest for 10 to 15 minutes before serving. This helps set the layers for easier portioning. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • The house smells incredible all day long, building anticipation without you having to do a thing
  • Uncooked pasta goes right into the slow cooker, saving you from boiling water and draining colanders
  • Leftovers reheat beautifully, making it perfect for meal prep or lunches the next day
02 -
  • The resting time isn't optional, otherwise you'll end up with a soupy mess instead of distinct layers
  • Every slow cooker runs differently, so start checking at the 3 hour mark to avoid mushy pasta
  • The finished dish will look jiggly when you first remove the lid but firms up beautifully during that rest period
03 -
  • For an even creamier ricotta layer, whisk in one egg before assembling
  • Check your marinara sauce label for hidden added sugar, which can throw off the seasoning balance

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