This Slow-Cooker Baked Ziti is perfect for busy weeknights or feeding a hungry group. It’s rich, satisfying, and incredibly easy to assemble. You don’t have to precook the pasta—just layer the ingredients and let the slow cooker do the rest. With layers of creamy ricotta, tangy marinara, and gooey cheese, every bite is packed with flavor and comfort. Plus, it’s a one-pot meal, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Uncooked ziti or penne pasta
Marinara or pasta sauce
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Eggs
Garlic powder
Onion powder
Dried basil
Dried oregano
Salt
Black pepper
Fresh parsley (optional, for garnish)
Water or broth (to help cook the pasta)
Directions
In a large bowl, mix ricotta cheese, eggs, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper until well combined.
Spray the inside of your slow cooker with nonstick cooking spray.
Spread a thin layer of marinara sauce on the bottom of the slow cooker.
Add one-third of the uncooked pasta, followed by one-third of the ricotta mixture, a sprinkle of mozzarella and Parmesan, and more marinara sauce. Repeat the layers until all ingredients are used, ending with a generous layer of sauce and cheese on top.
Pour water or broth around the edges of the slow cooker to help the pasta cook evenly.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the pasta is tender and the cheese is melted and bubbly.
Let sit for 10–15 minutes before serving. Garnish with chopped fresh parsley, if desired.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes Cook time: 4–5 hours on low or 2–3 hours on high Total time: up to 5 hours and 15 minutes
Variations
Add ground meat: Brown ground beef or Italian sausage and layer it in with the pasta.
Make it vegetarian: Use a vegetable-based marinara and add chopped spinach, zucchini, or mushrooms.
Use cottage cheese: Swap ricotta for cottage cheese for a lighter version.
Spice it up: Add red pepper flakes or spicy Italian sausage for extra heat.
Use different pasta: Penne or rigatoni can be substituted for ziti.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes, or reheat in the oven at 350°F (175°C) until warmed through. To freeze, let the baked ziti cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Do I need to cook the pasta first?
No, the pasta cooks right in the slow cooker as it absorbs moisture from the sauce and water.
Can I use a different type of cheese?
Yes, feel free to swap mozzarella with provolone or use a blend of Italian cheeses.
What if my pasta is still undercooked?
Cook it for an additional 30–60 minutes on low, adding a bit more liquid if needed.
Can I use jarred sauce?
Absolutely. Just choose a flavorful marinara or pasta sauce you enjoy.
Will the pasta get mushy?
As long as you don’t overcook it, the pasta should be tender but not mushy.
Can I make this ahead of time?
Yes, you can assemble the layers in the slow cooker insert, cover, and refrigerate overnight. Cook the next day as directed.
How can I make it gluten-free?
Use gluten-free pasta and ensure your sauce and cheeses are gluten-free.
Can I double the recipe?
Only if your slow cooker is large enough (at least 7 quarts), but be sure to adjust the cooking time and liquid accordingly.
Do I need to stir during cooking?
No, it’s best not to stir so the layers stay intact and cook evenly.
How do I prevent the edges from burning?
Be sure to spread the sauce to cover the pasta completely and avoid overcooking on high heat.
Conclusion
Slow-Cooker Baked Ziti is a cozy, low-effort twist on the classic Italian favorite. With layers of cheesy, saucy goodness and perfectly cooked pasta, this dish is a guaranteed crowd-pleaser. Whether you’re feeding a family or prepping for a potluck, it delivers all the flavor and comfort of traditional baked ziti—without turning on the oven.
Slow-Cooker Baked Ziti is a comforting and cheesy pasta dish made effortlessly in the slow cooker. No need to boil the pasta—just layer uncooked noodles with rich marinara, creamy ricotta, and melty cheese for a one-pot meal everyone will love.
Author:Catherine
Prep Time:15 minutes
Cook Time:5 hours
Total Time:5 hours 15 minutes
Yield:6–8 servings
Category:Dinner
Method:Slow Cooker
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
16 oz uncooked ziti or penne pasta
4 cups marinara or pasta sauce
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
2 cups water or broth
Fresh parsley, chopped (optional, for garnish)
Nonstick cooking spray
Instructions
In a large bowl, mix ricotta cheese, eggs, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper until well combined.
Spray the inside of your slow cooker with nonstick cooking spray.
Spread a thin layer of marinara sauce on the bottom of the slow cooker.
Add one-third of the uncooked pasta, followed by one-third of the ricotta mixture, a sprinkle of mozzarella and Parmesan, and more marinara sauce.
Repeat the layers until all ingredients are used, ending with a layer of sauce and cheese on top.
Pour water or broth evenly around the edges of the slow cooker to help the pasta cook.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until pasta is tender and cheese is melted and bubbly.
Let sit for 10–15 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
Add cooked ground beef or Italian sausage for a meaty version.Use a vegetable-based sauce and add spinach, zucchini, or mushrooms for a vegetarian twist.Swap ricotta with cottage cheese for a lighter version.Use gluten-free pasta for a gluten-free option.Don’t stir while cooking to maintain layered texture.
