Description
This Slow Cooker Baked Ziti is a comforting Italian-American dish featuring tender pasta simmered in a rich tomato sauce with seasoned ground meats and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Prepared with a combination of stovetop sautéing and slow cooking, it delivers layers of cheesy, hearty goodness with minimal hands-on time.
Ingredients
Scale
Pasta and Sauce
- 1 pound ziti pasta
- 1 jar (24 ounces) marinara sauce
- 1/2 cup water
Meat and Vegetables
- 1 pound Italian sausage, ground
- 1/2 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
Instructions
- Heat the skillet: Place a large skillet over medium heat to prepare for cooking the meat mixture.
- Cook the meats: Add the ground Italian sausage and ground beef to the skillet.
- Break up the meat: Use a spatula to break the meat into smaller pieces as it cooks.
- Brown the meat: Cook the meat for 6-8 minutes until fully browned and no pink remains.
- Add onion and garlic: Stir in the chopped onion and minced garlic with the meat.
- Sauté the vegetables: Cook the onion and garlic for 3-4 minutes until the onion becomes soft and translucent.
- Add dried herbs and spices: Sprinkle in the dried basil, oregano, and red pepper flakes, if using.
- Mix well: Stir thoroughly to combine all the spices with the meat and vegetables.
- Add sauce and water: Pour the marinara sauce and 1/2 cup water into the skillet.
- Simmer the sauce: Stir everything together and let it simmer for 5-7 minutes to meld the flavors.
- Set sauce aside: Turn off the heat and set the sauce mixture aside.
- Boil pasta water: Bring a large pot of water to a rolling boil over high heat.
- Cook the pasta: Add the ziti to the boiling water and cook according to package instructions, about 8-10 minutes, until al dente.
- Drain pasta: Drain the cooked pasta and return it to the pot.
- Combine pasta and sauce: Add the cooked sauce mixture to the pot with the ziti, stirring to coat the pasta evenly.
- Prepare cheese mixture: In a separate bowl, whisk together ricotta cheese, egg, salt, black pepper, and chopped parsley until smooth.
- Layer in slow cooker: Spread half of the pasta and sauce mixture evenly in the bottom of the slow cooker.
- Add ricotta layer: Dollop half of the ricotta mixture over the pasta and spread it evenly.
- Add mozzarella cheese: Sprinkle 1 1/2 cups of shredded mozzarella over the ricotta layer.
- Sprinkle Parmesan cheese: Add 1/4 cup grated Parmesan cheese on top of the mozzarella.
- Repeat layers: Repeat the layering with remaining pasta mixture, ricotta mixture, mozzarella cheese, and Parmesan cheese.
- Cover slow cooker: Place the lid on the slow cooker securely.
- Cook the ziti: Cook on low heat for 4-5 hours or on high heat for 2-3 hours until cheese is melted and bubbly, edges slightly crispy.
- Rest the dish: Turn off the slow cooker and let the baked ziti sit for 10 minutes before serving.
- Garnish and serve: Optionally, garnish with additional chopped parsley and serve hot.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, omit meats and add sautéed vegetables such as mushrooms and bell peppers.
- Be careful to not overcook the pasta during boiling since it will continue to cook in the slow cooker.
- If using the high setting on the slow cooker, check the ziti at 2 hours to prevent overcooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding fresh basil as garnish can elevate the flavor even more.
