Description
This Crockpot Baked Ziti recipe is an effortless and comforting Italian-American classic made easy with slow cooking. Combining al dente ziti pasta with rich marinara sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses, this baked ziti delivers layers of cheesy, saucy goodness with minimal hands-on time. Perfect for a cozy family dinner or meal prepping for the week, this dish offers gooey texture, herby depth, and an inviting golden crust, all cooked conveniently in your crockpot.
Ingredients
Scale
Pasta and Sauce
- 16 ounces Ziti pasta
- 24 ounces Marinara sauce
Cheeses
- 15 ounces Ricotta cheese (can substitute with cottage cheese)
- 8 ounces Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Seasonings
- 1 teaspoon Garlic powder (or fresh minced garlic)
- 1 tablespoon Italian seasoning
- 1/4 cup fresh Parsley, chopped
Instructions
- Preparation: Gather all ingredients and pre-measure the cheeses, seasoning, pasta, and sauce for convenience.
- Preheat Crockpot: Turn the crockpot to the low setting to warm up while you prepare the other components.
- Cook Pasta: Boil a large pot of water and cook the ziti pasta for about 7-8 minutes until al dente, then drain thoroughly and set aside to prevent overcooking during crockpot baking.
- Combine Ingredients: In a large bowl, mix the cooked ziti pasta with marinara sauce, ricotta cheese, garlic powder, and Italian seasoning, ensuring all pasta strands are coated evenly.
- Layer in Crockpot: Lightly grease the crockpot insert. Spread the pasta mixture evenly inside, then top with shredded mozzarella and grated Parmesan cheese for a golden, bubbly crust.
- Cook: Cover the crockpot and cook on low for 4-6 hours. The cheese will melt beautifully and become bubbly and golden on the edges.
- Garnish and Serve: Before serving, sprinkle freshly chopped parsley over the top for a fresh, vibrant touch and extra herbaceous flavor.
Notes
- For a lighter version, substitute part of the ricotta with low-fat cottage cheese or use part-skim mozzarella.
- Fresh garlic can be used instead of garlic powder for a stronger garlic flavor.
- Do not overcook pasta in step 3; al dente ensures it doesn’t become mushy after slow cooking.
- This dish can be prepared the night before and cooked the next day to save time.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
