Name: Easy Crockpot Baked Ziti (No-Boil Recipe)
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 15 ounce ricotta cheese (or cottage cheese); ¾ cup Parmesan cheese (divided); 1 ½ cup mozzarella cheese (divided); 1 egg; ½ teaspoon salt; ¼ teaspoon pepper; 1 pound ziti pasta (uncooked, or penne pasta); 48 ounces marinara or pasta sauce (two 24-ounce jars); ½ teaspoon dried basil (or 7-8 leaves sliced thin)

Crockpot baked ziti layers uncooked pasta with marinara, ricotta, mozzarella, and Parmesan for an easy, cheesy dinner. There's no need to boil the pasta first. Just layer everything in the slow cooker and cook until the pasta is tender, then finish it with more melted cheese and basil.

Serving of crock-pot baked ziti with ricotta in front of a slow cooker.

Notes from my kitchen

This is the only way I make baked ziti. I get the classic flavor with just 15 minutes of prep. I don't even have to turn on the oven.

Even though it's an easy weekday dinner, I usually save it for special occasions. Its hands-off nature makes entertaining very easy. Plus, there are fewer dishes to wash when dinner is over!

I keep it meatless. However, if you want a heartier version, you can tuck cooked ground beef or sausage into the layers. I pair it with mixed greens dressed with sweet red wine vinegar dressing and garlic bread, and everyone is very happy.

Marjory

Ingredients

Here's what you'll need to make this slow cooker baked ziti recipe:

Of special note:

Ziti pasta - Use uncooked, dry ziti. Penne is a good substitute and cooks similarly in the slow cooker. Whole wheat ziti will work, but may take slightly longer to cook.
Marinara sauce - Choose a jarred marinara or pasta sauce you already love. It provides both the flavor and the moisture needed to cook the dry pasta.
Ricotta cheese - Use full-fat or part-skim ricotta. Substitute cottage cheese if you prefer. It does not need to be pureed, but you can blend it for a smoother texture.

Optional: Add cooked ground beef or sausage to this recipe if desired.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make crockpot baked ziti

Use these pictures as a guide to make this recipe:

Make the cheese mixture

Ricotta, mozzarella, Parmesan, egg, salt, and pepper combined in a bowl with a spoon separating it into two halves.

Combine the ricotta, egg, Parmesan, mozzarella, salt, and pepper until evenly mixed.

Make the first pasta layer

Uncooked ziti pasta coated with marinara in a slow cooker.

Add half of the uncooked ziti to the crock-pot and stir with pasta sauce until the noodles are well coated.

Add the cheese layer

Ricotta cheese mixture spread over the first layer of pasta and marinara in the crockpot.

Spread half of the ricotta mixture evenly over the pasta and sauce.

Repeat the layers

Assembled crockpot baked ziti topped with marinara before cooking and adding cheeses.

Repeat the pasta, sauce, and ricotta layers, then spread the remaining pasta sauce over the top.

Cook and finish with cheese

Finished crockpot baked ziti topped with melted mozzarella, Parmesan, and fresh basil.

Cook until the pasta is tender, then top with mozzarella and Parmesan. Cover briefly until the cheese melts, and finish with fresh basil.

How do you know when the crockpot baked ziti is done?

Start checking the ziti at the beginning of the cooking-time range by spooning out a noodle. It should be tender but firm when you bite it.

Slow cookers vary, and you want to stop cooking when the pasta is tender rather than letting it become too soft.

Serving of crock-pot baked ziti on a plate with bread on the side.

What to serve with slow cooker baked ziti

Since baked ziti is rich and cheesy, I like to pair it with a simple vegetable or salad.

Crispy roasted green beans are an easy vegetable side and can be made in the oven or air fryer. For something fresh and colorful, grape tomato Caprese salad keeps the Italian flavors going.

Bread is always welcome for scooping up extra marinara.

For a lighter way to enjoy similar Italian flavors, try my eggplant Parmesan stacks! They layer roasted eggplant with marinara, mozzarella, and Parmesan without breading or frying.

Would you like more easy, healthy, carb-conscious recipes?

Join our email list

📋 Recipe

Easy Crockpot Baked Ziti (No-Boil Recipe)

Crockpot baked ziti is an easy, cheesy dinner made with uncooked pasta, marinara, ricotta, mozzarella, and Parmesan. No boiling or oven required. Just layer everything in the slow cooker and let it cook!

4.75 from 16 votes

Print Pin Review Save

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: servings

Author: Marjory Pilley

As an Amazon Associate, I earn from qualifying purchases.

Equipment

Slow Cooker - Programmable

Ingredients

▢ 15 ounce ricotta cheese or cottage cheese
▢ ¾ cup Parmesan cheese divided
▢ 1 ½ cup mozzarella cheese divided
▢ 1 egg
▢ ½ teaspoon salt
▢ ¼ teaspoon pepper
▢ 1 pound ziti pasta uncooked, or penne pasta
▢ 48 ounces marinara or pasta sauce two 24-ounce jars
▢ ½ teaspoon dried basil or 7-8 leaves sliced thin

Instructions

Coat the inside of the crockpot with cooking spray.
Combine ricotta, ½ cup Parmesan cheese, ½ cup mozzarella cheese, egg, salt and pepper in a bowl and set aside.
Place half of the uncooked pasta in the crockpot.
Pour 2 cups of pasta sauce over the pasta. Use a spoon to make sure each pasta noodle is coated with marinara and evenly layered in the bottom of the slow cooker.
Drop spoonfuls of half the ricotta mixture over the top of the ziti noodles. Use the back of a spoon to spread the cheese into an even layer.
Repeat the pasta, marinara and cheese layers. Pour the remaining pasta sauce (about 1 cup) over the top.
Cook on low heat for 3-4 hours or on high for 2-3 hours.

Begin checking for doneness at the low end of the cooking range by spooning out a cooked noodle. It should be tender, yet still firm when you bite into it.

Remove the lid and sprinkle 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and basil over the top. Replace the lid and let it sit for about 10 minutes or until the cheese has melted.
Let the baked ziti rest for about 10 minutes before serving so the layers set.

Notes

Slow cooker size: I used an older model 5½-quart slow cooker for this recipe. A larger slow cooker will create wider, shorter layers and may cook the ziti more quickly. Newer slow cookers also tend to run hotter, so begin checking for doneness at the low end of the cooking-time range. I've adjusted the cooking times to accomodate newer models.

Optional: Add a layer of cooked ground beef or sausage after the sauce layer and before the cheese layer.

Storage: Refrigerate leftover baked ziti in an airtight container for up to 5 days. Freeze in a freezer-safe container for up to 3 months.

Reheating: Thaw frozen baked ziti overnight in the refrigerator. Reheat individual portions in the microwave or warm in a 350°F oven until heated through.

Want to save this recipe?

I’ll email the recipe link!

I'll also send you other recipes I know you'll love. Unsubscribe at any time.

Nutrition

Comment and RatePlease leave a . Your rating means so much! It helps Dinner Mom grow and allows me to keep sharing free recipes. Thank you!

Nutritional and Food Safety Disclaimer

Notes from my kitchen

Ingredients