This easy Crock Pot Baked Ziti brings the comfort of Italian cuisine straight to your slow cooker. Perfect for busy weeknights, this hands-off recipe delivers all the cheesy, saucy goodness of traditional baked ziti while only requiring 10 minutes of prep time.
With 427 calories per serving and 20g of protein, it’s a satisfying pasta dish that practically cooks itself. Let your slow cooker work its magic for two hours while you tackle your day.
Ingredient Section
- Marinara Sauce: 2 jars (24 oz each) of your favorite marinara or homemade sauce
- Tomato Sauce: 16 oz to enhance the sauce base
- Ziti Pasta: 16 oz uncooked (penne works as alternative)
- Cheese Blend: 4 oz cream cheese, 1/4 cup sour cream, 1/2 cup ricotta
- Fresh Components: 2 minced garlic cloves, 1/2 cup chopped fresh basil
- Topping Cheeses: 1 1/2 cups parmesan, 1 cup mozzarella
- Additional: 1 cup water for perfect pasta consistency
Instructions Section
- Cheese Mixture Preparation: Beat cream cheese, sour cream, and ricotta until smooth. Blend in minced garlic and fresh basil
- Sauce Preparation: Mix marinara, tomato sauce, and water in a large bowl until well combined
- First Layer: Pour 2 cups sauce in slow cooker, add ⅓ pasta, half the cheese mixture, and ¾ cup parmesan
- Middle Layer: Add 2 cups sauce, ⅓ pasta, remaining cheese mixture, and ¾ cup parmesan
- Final Layer: Add remaining pasta, sauce, and top with mozzarella. Ensure pasta is fully covered with sauce
- Cooking Time: Cover and cook on HIGH (2-2½ hours) or LOW (3⅓-4 hours) until pasta reaches perfect tenderness
- Finishing Touch: Garnish with fresh basil and serve while hot
Make-Ahead Tips
This baked ziti is perfect for busy weeknights! You can mix the cheese layer up to 24 hours ahead and keep it in the fridge. Just let it sit at room temperature for about 30 minutes before using to make spreading easier.
You can also measure out and combine all the sauce ingredients in advance – just give them a quick stir before adding to your slow cooker.
Cheese Swaps & Substitutions
Don’t have all three cheeses on hand? No problem! The ricotta can be swapped for cottage cheese (just drain it first). For the parmesan, you can use pre-grated, but freshly grated melts much better. In a pinch, provolone can stand in for mozzarella. Just keep the amounts the same and you’re good to go!
Storage & Reheating
This ziti tastes amazing the next day! Pop leftovers in an airtight container and they’ll keep in the fridge for 3-4 days. To reheat, add a splash of water or extra marinara sauce to keep it from drying out.
Heat in the microwave in 1-minute bursts, stirring between each, until hot throughout. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
Serving Ideas
Make it a complete meal with a simple green salad and warm garlic bread. For a pretty presentation, sprinkle extra fresh basil and a little parmesan on top right before serving. This recipe makes enough to feed a crowd, so it’s perfect for family dinners or when friends come over!
Crock Pot Baked Ziti
Equipment
- Slow Cooker
- Mixing bowl
- Electric mixer
Ingredients
Sauce and Pasta
- 2 24 ounce jars marinara pasta sauce or two batches of homemade marinara
- 16 ounces tomato sauce
- 1 cup water
- 16 ounces ziti pasta UNCOOKED (or penne)
Cheese Mixture
- 4 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup ricotta cheese or cottage cheese
- 2 cloves garlic minced
- 1/2 cup fresh basil leaves chopped
- 1 1/2 cups parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded
Instructions
- Make Cheese Layer: Add cream cheese, sour cream and ricotta to a mixing bowl. Beat with electric mixers until smooth. Stir in garlic and basil.
- Make Red Sauce: In a large bowl, combine both jars of pasta sauce, tomato sauce and water.
- Assemble: Add 2 cups of sauce to the bottom of the slow cooker. Top with about ⅓ of the uncooked penne. Dot on half of the ricotta mixture and use a spoon to gently spread it out evenly. Top with ¾ cup grated parmesan cheese.
- Add another 2 cups of sauce. Top with ⅓ of the uncooked penne. Add remaining ricotta mixture and spread. Sprinkle on the remaining ¾ cup parmesan cheese. Add the remaining uncooked penne. Top with the remaining sauce. Make sure the ziti noodles are covered by the sauce so they cook appropriately. Top with mozzarella cheese.
- Cook: Cover with lid and cook on HIGH for 2 – 2 ½ hours, or LOW for 3 ⅓ -4 hours, or until pasta is tender. Serve garnished with fresh basil, if desired.
