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Crock-Pot Baked Ziti is cooked 100% in a slow cooker. The title says "baked." But, there is no baking involved in this easy recipe.
You don't even have to boil the noodles on a stovetop first!
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I had no intention of deceiving anyone.
There just isn't a better way to describe baked ziti made in a crock-pot. It tastes just like the traditional baked version and looks like it came out of the oven too. Use the same process to make Crock-Pot Vegetable Lasagna!
It's just a lot easier to make this comfort pasta dish with ricotta, Parmesan, and mozzarella cheeses in a slower cooker. There are fewer dishes to clean up too!
We used no meat so this version is vegetarian. But, we'll show you where to add some.
There's a place for pasta dishes like stovetop Pasta with Olive Oil, Garlic and Mushrooms. But, it's hard to resist the appeal of a meal where the slow cooker does all the work and it tastes so good!
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Ingredients
Here's what you'll need to make slow cooker baked ziti:
- Ziti Noodles or Penne Pasta
- 2 jars of pasta sauce - choose the one you love!
- Ricotta cheese
- Parmesan cheese
- Mozzarella cheese
- Egg
- Salt & Pepper
- Basil - fresh is best, but dried is nice too.
Use full or low-fat cheeses depending upon your preference.
Optional: Cooked ground beef or sausage can be added to this recipe if desired.
Step-by-Step Directions
Here's how to make crock-pot baked ziti with detailed instructions below:
Tip: Coat the inside of the crock with cooking spray. (There is very little mess if you do this...really!) A liner does not work well in this recipe.
1. Rinse the noodles in a colander and set them aside. (This step softens the noodles.) Do not cook the noodles first.
2. Make the cheese mixture by combining ricotta cheese, egg, Parmesan cheese, mozzarella cheese, salt, and pepper. (A little minced garlic would be nice too.) Divide the cheese mixture in half. (Just take a spoon, eyeball it, and draw a line down the middle of the bowl.)
3. Layer the ingredients in the crock-pot as follows:
- Place half the noodles (about 2-½ cups) in the bottom of the crock. Pour 2 cups of pasta sauce over the noodles. (FYI - A 24-ounce jar has 2 ½ cups of sauce.) I stirred the pasta and sauce together to coat the noodles and then used a spoon to make sure the noodles were in an even layer.
- Variation: If you want meat or vegetables in your baked ziti, add them here. Sprinkle cooked ground beef or sliced vegetables, like mushrooms and spinach, to make the next layer.
- Drop spoonfuls of the cheese mixture over the top of the current layer. Use half of the cheese mixture for this layer.
- Use the back of a spoon (or your fingers) to gently press the mixture into an even layer.
- Repeat the steps above to make the second layer.
- Pour the remaining cup of pasta sauce over the top and use a spoon to spread it evenly.
4. Cook the ziti on low for 4-6 hours or on high for about 2 hours. To test if it is done, use a fork to dig out a few noodles to taste. The exact time will vary depending upon your slow cooker. Keep a close eye on it the first time you make it.
5. Remove the lid and sprinkle additional mozzarella and Parmesan cheese over the top and garnish with basil. Turn off the slow cooker. Put the lid back on and allow the cheese to melt. It takes about 10 minutes.
Serve crock-pot ziti right out of the slow cooker! The longer it sets, the easier it is to dish out in nice tall layers. But, it's equally delicious if you spoon it out right away.
Storage
Leftover baked ziti is perfect for enjoying the next day or freezing for later. I like to cut it into single servings, but it can be stored uncut as well.
- Storage. Store cooked pasta in an airtight storage container in the refrigerator for up to 5 days or in a freezer-safe container for up to 3 months.
- To Reheat. Let thaw overnight in the refrigerator. Reheat servings in the microwave or the oven at 350 °F.
This recipe was a bit of a reminder for me that a slow cooker can be used for many, many things...things you may have read about but not tried before. Check out all of our crock-pot recipes.
If your slow cooker is collecting dust from limited use (as mine was,) I suggest you drag it out and make crock-pot baked ziti recipe right away! You won't be disappointed.
What to Serve With Baked Ziti
Here are some fantastic side dishes to round out the meal. Add a little garlic bread too!
More Crock-Pot Recipes
Let the slow cooker do all the work for these comfort dishes too!
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Crock-Pot Baked Ziti
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Equipment
Ingredients
- 1 pound ziti noodles uncooked, or penne pasta
- 15 ounce low-fat ricotta cheese
- 1 egg
- ¾ cup Parmesan cheese divided
- 1 ½ cup low-fat mozzarella cheese divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 48 ounces pasta sauce two 24 ounce jars
- 2 Tablespoons fresh basil leaves 7-8 leaves sliced thin or ½ teaspoon dried basil
Instructions
- Coat the inside of the crock pot with cooking spray.
- Rinse noodles in a colander and set aside. Do not boil.
- Combine ricotta, egg, ½ cup Parmesan cheese, ½ cup mozzarella cheese, salt and pepper in a bowl and set aside.
- Place half of the noodles (about 2½ cups) in the crock-pot.
- Pour 2 cups of pasta sauce over the noodles and use a spoon to make sure the noodles and pasta sauce are evenly layered in the bottom of the crock.
- Layer half of the ricotta mixture in the crock-pot by dropping small spoonfuls and then using the back of a spoon or fingers to create an even layer of cheese.
- Repeat the noodle, pasta sauce and cheese layers.
- Evenly pour the remaining pasta sauce (about 1 cup) over the top.
- Cook on low heat for 4-6 hours.
- Remove lid and sprinkle 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese over the top. Replace lid and allow to sit for about 10 minutes or until cheese has melted.
- Garnish with basil and serve from crock pot.
Notes
- Storage. Store cooked pasta in an airtight storage container in the refrigerator for up to 5 days or in a freezer-safe container for up to 3 months.
- To Reheat. Let thaw overnight in the refrigerator. Reheat servings in the microwave or the oven at 350 °F.
Nutrition
This recipe was originally published on 9/17/13 and has been updated to improve the reader experience.
G J says
This is delicious! How many cups does it make? I forgot to measure the total cups before we gobbled it up, and I’d like to track it in my food app.
Marjory Pilley says
I'm so glad you enjoyed it. Unfortunately, I don't have the serving size in cups, but I will definitely measure next time and post it.
Sophia says
You mentioned in the notes that you can freeze this, thaw it in the refrigerator, and then bake it at 350 degrees in the oven to reheat it. How long do you usually put it in the oven? I don't know if I should plan for about 10 minutes or something more like 30 minutes to an hour. Thanks! Fantastic recipe, by the way! My whole family loves it. 😁
Marjory Pilley says
Hi! I'm so glad you enjoyed it and thanks for your comment. Once defrosted in the refrigerator it will take about 30 minutes. Cover with aluminum foil so it won't crisp too much on the top.
MELINDA DeARMOND says
Our family loves it! The cook time seems to vary depending on the crockpot. Mine is usually done in 3 hours, and sometimes less. I discovered an easy way to know when it's done is to top the dish off with a handful of shredded cheese on top of the pasta sauce at the end. When the cheese has melted, the pasta is hot all the way though. A quick stick of a kitchen knife though the middle always confirms if the pasta is cooked, or if it needs a little more time.
Marjory Pilley says
Great tip! I'm so glad you enjoy it!
Kerrie says
Thank you so much for the recipe. We had it last night and it was a total hit. I added fresh chopped parsley at the end which we liked. I checked it at 2.5 hours on low and the pasta was almost done so I switched it to keep-warm for an hour and it was perfect. My slow cooker is a 6 quart Crock Pot and runs warmer than the one it replaced so it may be hotter than most. Also, my cooker is round not oval which means the bottom is pretty narrow. I think next time I'll try three layers rather than two. This is definitely going into regular rotation!! Yum!
Alice says
Yum! My crockpot cooked this really fast so it ended up a little burned around the edges, but still really good! I now know to reduce the time for my pot to about four hours, but what a nice and simple recipe and really yummy. I will make this again for sure.
Marjory Pilley says
So glad you enjoyed it!
Jules MacDonald says
So pleasantly surprised! I'd never heard of a good crockpot pasta recipe but put my faith in the reviews and it came out perfectly! I doubled the recipe in my 7 quart crockpot for a team dinner last night and added a little water to my sauce because I didn't want the pasta to absorb all the liquid and leave me with tomato paste. I was looking forward to some of those freezer friendly left overs but there were no left overs!! Thank you so much for this!!
Marjory says
I'm thrilled you enjoyed it! It really is perfect when you are entertaining!
Jessica says
I would love to try this but I have one of the larger slow cookers...do you think I would need to change any of the amounts or cooking time? Thanks!
Marjory says
Hi! Depending upon the size of your slow cooker, you could double the recipe and I don't think the cook times would need to change. If the amounts in the recipe are used and the layers are very thin, then it will cook faster...I would suggest checking after about 2 hours. I've never cooked it in a larger slow cooker...but would love to know how it turns out!
Mags says
Making this for a work potluck tomorrow. I doubled the recipe with no egg in a large crock pot. set for 6 hours while I sleep, then a reheat tomorrow at work. Hope it comes out good. Didn't have time for a boil & bake with kids, homework, etc. Wish me luck!!!
Marjory says
I hope you enjoy it! 🙂
Holli says
Could I use cottage cheese instead of ricotta cheese? Thank you for sharing this awesome recipe! I can’t wait to make it!!
Marjory says
Yes! Cottage cheese would be wonderful in this baked ziti recipe.
Joanne says
Why would you want to use cottage cheese? It changes the taste and texture....no self-respecting Italian cook would ever use cottage cheese...don't do it!
Melanie Johnson says
Hi! This came out really good but we think it needed more noodles! I will add more next time! Thank you!
Marjory says
I'm so glad you enjoyed! Thanks for your feedback!
Anthony says
Great recipe, tasted great. I used 2.5 jars of tomato sauce & Gardein veggie crumbles (my co-workers are vegetarian).
At the 4 hour mark, the pasta was still not quite cooked (very al dente). I added the cheese topping & left it to cook for additional 30 mins, which resulted in the pasta being rather gummy/ a touch overcooked.
NOTE to self: STOP the cooking after 4 hours on low & the pasta should be perfect!
Marjory says
Thanks so much for your comment and tips. I'm so glad you enjoyed it!
Julz says
Can this be assembled ahead of time like the night before? My only concern is the noodles would get mushy.
Marjory says
Hi! I have not tried assembling this the night before with uncooked noodles. However, I have assembled it ahead of time with cooked noodles to make in the oven and this works fine. I have a feeling it *might* work. If you do try it, please let us know how it went! Thanks!
Callie says
Sorry but the sauce was absorbed, therefore not enough sauce and the noodles were mushy at 6 hours on low. The taste was great and we will still finish it off. I would suggest testing it at 4 hours and also having extra sauce set aside. Also, unsure about rinsing noodles, i think maybe just mixing the sauce into the noodles is enough.
Marjory says
Thanks for your feedback!
Maggie says
Easy and delicious. We serve e salad and garlic knots! A meal everyone enjoys.
Marjory says
Thanks for your comment! I'm glad you enjoyed it!
Elizabeth says
I made this last night for a family event and it turned out perfectly! Thank you!
Marjory says
I'm so glad you enjoyed it!