This Crockpot Baked Ziti is a big pot of saucy, cheesy pasta that tastes like it came from the oven, but all the long cooking happens in the slow cooker. A sausage and tomato sauce simmers for hours, tender ziti gets folded in, and dollops of ricotta and a blanket of mozzarella melt over the top.

Pasta was a big part of how I grew up, in an Italian and Hispanic family in New York, and baked ziti was the dish that showed up when there were a lot of people to feed. I still love making it, but I do not always have an afternoon free. Between work and family, I need dinners that look after themselves. This one does.

What makes this version reliable is that the pasta is boiled separately. Many slow cooker pasta recipes drop dry noodles into the sauce and hope for the best, and the result is often gummy. Boiling the ziti for a few minutes less than the package says, then finishing it in the sauce, gives you pasta with the right bite. The sauce can then simmer as long as it needs to, and the pasta only has to heat through.

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Why You’ll Love This Recipe

• Oven-Baked Flavor, No Oven: The pot does the work, and your kitchen stays cool.
• Flavorful Sausage Sauce: Browned Italian sausage seasons the whole sauce as it simmers.
• Pasta With a Good Bite: Boiling the ziti slightly under and finishing it in the sauce keeps it from getting soft.
• Ricotta in Every Bite: Spoonfuls of ricotta melt into pockets of creamy cheese through the pasta.
• Perfect for a Crowd: It serves 8 and keeps hot for hours, which suits potlucks and busy nights.
• Easy Prep: Brown the sausage, dump in the sauces, and walk away.
• Holds Up for Leftovers: It reheats well and the flavor deepens overnight.

Ingredients

Look to the recipe card for amounts. These notes cover what each ingredient brings to the pot and good alternatives.

• Italian Sausage: One pound, casings removed, adds seasoning and richness. Sweet, mild, or hot all work. Ground beef is a fine swap, but add an extra half teaspoon of Italian seasoning.
• Onion and Garlic: One small diced onion and three minced garlic cloves cook with the sausage and build the base flavor.
• Marinara Sauce: One 24 oz jar is the main flavor of the sauce. Pick a jar you like to eat on its own.
• Tomato Sauce: One 15 oz can stretches the sauce so there is enough to coat all the pasta.
• Water: Half a cup keeps the sauce loose, since the pasta will absorb liquid.
• Italian Seasoning: One teaspoon adds herbs. Dried basil and oregano can replace it.
• Ziti: One pound. Penne, rigatoni, or rotini work equally well.
• Whole Milk Ricotta: Fifteen ounces, dolloped over the top and stirred partly in as it melts.
• Mozzarella and Parmesan: Two cups of mozzarella and a half cup of Parmesan give the dish its cheesy finish.
• Fresh Basil (optional): A handful of torn leaves on top adds freshness.

Tips For Making The Best Crockpot Baked Ziti

1. Boil the Ziti Under: Cook it 2 to 3 minutes less than the package says. It will keep softening in the hot sauce.
2. Brown the Sausage First: It adds flavor and lets you drain the fat, so the sauce does not turn oily.
3. Keep the Sauce Thin Enough: The sauce should look a bit loose before the pasta goes in. Pasta thickens it quickly.
4. Fold, Do Not Stir Hard: Gentle folding keeps the ziti intact and the ricotta in pockets.
5. Add Cheese at the End: Cheese cooked for hours turns grainy. Add it during the last 25 to 30 minutes.
6. Do Not Skip the Parmesan: A half cup stirred into the sauce adds salty depth that mozzarella alone cannot give.
7. Keep the Lid On: Melting cheese needs trapped heat. Do not peek until the time is up.
8. Keep It on Warm for Serving: If you are feeding a group, switch to the warm setting after the cheese melts. It will hold well for up to an hour.

Step-by-Step Instructions

1. In a large skillet over medium-high heat, cook the sausage and onion for 8 to 10 minutes, breaking up the meat, until browned. Add the garlic and cook 1 minute. Drain any excess fat.
2. Transfer to the slow cooker. Add the marinara, tomato sauce, water, and Italian seasoning. Stir.
3. Cover and cook on LOW for 3 to 4 hours or HIGH for 1½ to 2 hours.
4. About 20 minutes before the sauce is done, boil the ziti in salted water for 2 to 3 minutes less than the package says. Drain.
5. Fold the ziti and half of the Parmesan into the sauce.
6. Drop spoonfuls of ricotta over the top. Sprinkle with the mozzarella and the remaining Parmesan.
7. Cover and cook on LOW for 25 to 30 minutes (or HIGH for 15 to 20 minutes) until the cheese melts.
8. Top with basil, if using, and serve hot.

Ways To Change It Up

• Meatless Baked Ziti: Skip the sausage and brown a pound of sliced mushrooms and a diced zucchini with the onion. Add an extra half teaspoon of Italian seasoning so the sauce keeps its depth.
• Spinach Ricotta Ziti: Stir a few handfuls of fresh spinach into the ricotta before dolloping it on top. It wilts into the cheese as it melts.
• Spicy Version: Use hot Italian sausage, or add a half teaspoon of red pepper flakes to the sauce.
• Beef and Sausage Mix: Use half a pound each of ground beef and Italian sausage for a milder, meatier sauce.
• Extra Cheesy Top: Add a half cup of provolone along with the mozzarella for more flavor in the melted layer.

Serving For a Crowd

This ziti is a good fit for potlucks and gatherings because it keeps well on the warm setting. After the cheese melts, switch the slow cooker to warm and serve straight from the pot for up to an hour. Put out a green salad, garlic bread, and a bowl of extra Parmesan and torn basil. If you are bringing it to someone’s home, wrap the slow cooker in a towel for the car ride, and plug it in when you arrive.

How To Store Leftovers

• Refrigerator: Store in an airtight container for up to 4 days. The pasta will absorb more sauce overnight.
• Reheating: Add a splash of water or marinara, cover, and microwave in 60 second intervals, stirring in between. Or warm it in a 350°F oven covered with foil for 15 to 20 minutes.
• Freezer: Freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Make-Ahead: The sauce can be made a day ahead and refrigerated. Reheat it in the slow cooker on low for an hour, then add the pasta and cheese.

Frequently Asked Questions

Can I put dry ziti in the slow cooker? Some recipes do, but results vary and the pasta is often gummy. Boiling it briefly first is more dependable.

Can I make this without sausage? Yes. Use ground beef, or leave the meat out and add a pound of sliced mushrooms browned with the onion.

Can I skip the ricotta? Yes, and use an extra cup of mozzarella. You will lose some of the creamy pockets, but it will still taste good.

Why is my ziti mushy? It was likely cooked too long before it went in or left on the heat too long after. Pull it earlier and keep the final melt short.

Can I use a different pasta? Penne, rigatoni, and rotini all hold the sauce well. Avoid long noodles like spaghetti.

Can I cook it all on high? Yes. Cook the sauce on high for 1½ to 2 hours, then follow the same steps for the pasta and cheese.

How do I keep it from getting dry? Stir in a splash of water or extra marinara before serving, especially if it has been on the warm setting.

Can I double it? In a 7 or 8 quart slow cooker, yes. Boil the pasta in batches and keep the cheese melting time the same.

Recipe Card

Crockpot Baked Ziti By Mercedes

Sausage and tomato sauce slow-cooked in the crockpot, folded with ziti, and topped with ricotta and melted mozzarella.

• Prep Time: 20 minutes
• Cook Time: 2 hours to 4 hours 30 minutes
• Total Time: about 2 hours 20 minutes on high
• Servings: 8

Ingredients

• 1 pound Italian sausage, casings removed
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) tomato sauce
• ½ cup water
• 1 teaspoon Italian seasoning
• 1 pound ziti
• 15 ounces whole milk ricotta
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese, divided
• Fresh basil, torn (optional)

Instructions

1. Brown the sausage and onion in a skillet 8 to 10 minutes. Add the garlic for 1 minute. Drain the fat.
2. Add to the slow cooker with the marinara, tomato sauce, water, and Italian seasoning.
3. Cook on low 3 to 4 hours or high 1½ to 2 hours.
4. Boil the ziti 2 to 3 minutes less than the package directions. Drain.
5. Fold the ziti and ¼ cup Parmesan into the sauce.
6. Dollop the ricotta on top and sprinkle with the mozzarella and remaining Parmesan.
7. Cover and cook on low 25 to 30 minutes (high 15 to 20 minutes) until melted.

Notes

• Keep the pasta slightly underdone. It finishes in the sauce.
• Store leftovers in the refrigerator for up to 4 days.

Nutrition (estimate per serving): about 600 calories, 30 g protein, 62 g carbohydrates, 26 g fat. Values are approximate and vary with brands and substitutions.

Did you make this recipe? Tag @lifewithmercedes on Instagram and use the hashtag #lifewithmercedes.