Easy Crockpot Baked Ziti (No-Boil Recipe)

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

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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 423kcal

Author Marjory Pilley

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.

Video

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.

Nutrition