Dive into a warm and hearty dish with this Slow Cooker Baked Ziti recipe. Perfect for busy weeknights, this classic Italian-American favorite combines tender pasta, rich marinara sauce, and creamy cheese, all cooked to perfection in your slow cooker. With minimal prep and cleanup, you can enjoy a comforting meal that will satisfy the whole family.
Ingredients:
- 12 ounces ziti or penne pasta
- 1 pound ground beef or Italian sausage (or a mix of both)
- 1 onion, diced
- 2 cloves garlic, minced
- 24 ounces marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil or parsley for garnish (optional)
Instructions:
- Prepare the Pasta:
- Cook the ziti or penne pasta according to package instructions until al dente. Drain and set aside.
- Cook the Meat:
- In a skillet over medium heat, brown the ground beef or sausage with the diced onion until fully cooked. Add the minced garlic and cook for an additional minute until fragrant. Drain any excess fat.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked pasta, meat mixture, marinara sauce, ricotta cheese, Italian seasoning, salt, and black pepper. Mix until well combined.
- Layer the Slow Cooker:
- Spread half of the pasta mixture in the bottom of the slow cooker. Top with half of the mozzarella cheese and half of the Parmesan cheese. Add the remaining pasta mixture on top and finish with the rest of the mozzarella and Parmesan.
- Cook:
- Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the cheese is melted and bubbly.
- Serve:
- Once cooked, turn off the slow cooker and let it sit for 10 minutes. Garnish with fresh basil or parsley if desired. Serve hot, and enjoy your delicious baked ziti!
Tips:
- For a vegetarian version, substitute the meat with sautéed vegetables like bell peppers, zucchini, or mushrooms.
- Feel free to experiment with different cheeses, like fontina or provolone, for added flavor.
- This dish can be made ahead of time and stored in the fridge for a day before cooking. Just assemble and refrigerate, then cook on the day you plan to serve it.