Crockpot Baked Ziti (Print version)
A saucy, cheesy Crockpot Baked Ziti made with dry pasta, marinara, ricotta, and mozzarella right in the slow cooker.
# Ingredients:
For the ziti
01 -
Nonstick cooking spray
02 -
2 jars (24 oz each / 680 g each) marinara sauce
03 -
1 cup (240 ml) water
04 -
2 cloves garlic, minced
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
1 lb (450 g) dry ziti pasta
For the cheese
09 -
1 container (15 oz / 425 g) whole milk ricotta cheese
10 -
1/2 cup (50 g) grated Parmesan cheese
11 -
2 1/2 cups (280 g) shredded low-moisture mozzarella cheese, divided
12 -
2 tablespoons chopped fresh basil or parsley, plus more for serving
# Instructions:
01 -
Coat a 6-quart slow cooker well with nonstick cooking spray. Add marinara, water, garlic, Italian seasoning, salt, and pepper, then stir until combined.
02 -
Add the dry ziti and stir until every piece is coated in sauce. Press the pasta into an even layer so it is mostly covered.
03 -
In a small bowl, mix ricotta, Parmesan, 1/2 cup mozzarella, and basil or parsley. Spoon the mixture over the pasta in small dollops and gently tuck some into the sauce.
04 -
Cover and cook on high for 1 hour 30 minutes to 2 hours, checking at 90 minutes. The pasta should be tender with a slight bite and the sauce should still look moist.
05 -
Sprinkle the remaining 2 cups mozzarella over the top. Cover and cook for 15-20 minutes more, until the cheese is melted and glossy.
06 -
Turn off the slow cooker and let the ziti rest uncovered for 10 minutes. Serve warm with extra herbs and Parmesan if desired.
# Good to know:
01 -
Use a 6-quart slow cooker for the best depth and even cooking.
02 -
Cook on high only for the best pasta texture.
03 -
Start checking early because slow cookers vary in heat.