Easy Crock Pot Baked Ziti

Breaking News! You can make pasta in your slow cooker. This Crock Pot Baked Ziti was made completely in the slow cooker. Cheesy, gooey pasta is a must try in your slow cooker! I know, I know. It’s hard to believe!

You don’t even have to cook the pasta before. I thought that the pasta would turn to mush but they ended up just like regular baked ziti. The best part is that I didn’t have to heat up my kitchen since it was 102 degrees the day I made it! There are actually tons of Italian recipes you can make in your slow cooker, two other easy ones are Creamy Italian Chicken and Bruschetta Chicken, if you aren’t feeling pasta.

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Secret Step for Crock Pot Baked Ziti

The secret is that you don’t add any water to the pasta and the tomato sauce slowly cooks the pasta for you. This recipe is so simple that all you have to do is mix a few ingredients together and then layer them all just like the traditional baked ziti.

Cheese, Cheese, and more Cheese!

The triple cheese blend makes this baked ziti a melty cheesy masterpiece. All of these cheeses add a unique flavor and gives you that real Italian restaurant Baked Ziti experience.

– Ricotta

– Parmesan

– Mozzarella

Types of Pasta

I actually used this gluten free penne pasta instead of ziti! I couldn’t find gluten free ziti at the grocery store. As you can see it doesn’t make a difference at all. You can use any tube pasta you should be good to go.

Ingredients to Make Crock Pot Baked Ziti

Jarred pasta sauce or homemade pasta sauce

Uncooked ziti/penne pasta

Ricotta cheese

Eggs

Freshly grated parmesan cheese

Mozzarella cheese

Basil

Salt and Pepper

Step by Step Directions for Crock Pot Baked Ziti

STEP 1. Spray Slow Cooker with Non Stick Spray

STEP 2. Mix Ricotta Cheese with egg and spices.

STEP 3. Layer sauce on bottom of the Slow Cooker

Slow Cooker Baked Ziti

STEP 4. Layer Noodles

Crock Pot Baked Ziti
Pasta Layer

STEP 5. Scoop Five Dollops of Ricotta

Ricotta Layer

STEP 6. Add Layer of Mozzarella

Mozzarella Layer

STEP 7. Repeat these layers two times times.

STEP 8. Add one more layer of pasta, sauce, mozzarella and sprinkle with Parmesan cheese. (No Noodles on this layer)

Last Layer

STEP 9. Cook on high for 2 1/2 hours

Crock Pot Baked Ziti
Finished Crock Pot Baked Ziti

Perfect for Potluck

Crock Pot Baked Ziti makes A LOT of pasta! I love to make this as a main dish to bring to potlucks and everyone always raves about it. This will easily serve 6-8 people with large portions for a family dinner or you can freeze the leftovers and eat it later. We always freeze our leftovers and then eat it the following week!

Food Allergies

Gluten Free – I make everything gluten free in our house because my husband has celiac disease, which is when you are allergic to gluten. Our favorite pasta is the Gluten Free Barillla Pasta line. It doesn’t have the after taste of some pasta’s made with beans. I find that it is the best one at staying together while cooking. Some brands disintegrate especially when using in this kind of recipe where the pasta is soaking in sauce soaking.

If you are not gluten free swap the gluten free pasta for any ziti or penne.

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Crock Pot Baked Ziti

Make this easy classic comfort food in your Crock Pot! Cheesy, Gooey and Delicious in every bite.
3.88 from 167 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: baked pasta, crock pot baked ziti, slow cooker baked ziti
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 8 servings
Calories: 586kcal
Author: Allison Treadwell

Ingredients

  • 32 oz ricotta
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon basil
  • 1/4 teaspoon pepper
  • 1/4 cup grated parmesan plus more for topping
  • 48 oz marina sauce 2 jars
  • 12 oz gluten free penne
  • 16 oz shredded mozzarella cheese

Instructions

  • Spray entire slow cooker insert with non-stick spray.
  • In large bowl, mix ricotta with two eggs, 1/4 cup parmesan cheese, basil, salt and pepper.
  • Cover bottom of slow cooker with sauce.
  • Layer pasta on top of sauce.
  • Take 5 scoops of the ricotta mixture drop onto sauce.
  • Top with a layer of mozzarella cheese.
  • Repeat steps 3-5 two more times.
  • End with layer of sauce, mozzarella and parmesan.
  • Cook on high for 2 1/2 hours.
  • Serve with grated parmesan cheese on top.

Nutrition

Calories: 586kcal | Carbohydrates: 45g | Protein: 34g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1722mg | Potassium: 747mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1720IU | Vitamin C: 12mg | Calcium: 585mg | Iron: 3mg

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27 Comments

  1. I add chopped zucchini, yellow squash, onions and diced tomatoes in my homemade pasta sauce to this ziti recipe. Can’t wait to try this! YUM!

    • Hi Darcy! I haven’t used it but people tell me they use cottage cheese or cream cheese to substitute the ricotta. Hope you enjoy it!

      • I wanted to cook this recipe today. I seen you said some people used cream cheese in substitution of ricotta cheese. Did they by any chance tell him how much cream cheese they used? Thank you!

        • Hi SaRenna! I haven’t made it myself with cream cheese but I would guess that 8 oz would be a good subsitution.

    • Hi Megan! I have never done it on low. I get worried that the pasta might become too soggy. However, I have had people tell me they cooked it for 5 hours on low and it turned out great. I might have to try it just to find out…

    • Hi Cori! I have absolutely used added ground beef. I just brown the meat and then drain the fat. Then I add the ground beef to the red sauce and layer.

    • Hi Betsy! Thanks for bringing this to my attention. I will try to make it more clear in the instructions. It should be (2) 24 oz jars of sauce so a total of 48 oz. 96 oz would be too much sauce! Hope you enjoy the recipe!

      • You completely glazed over the pasta sauce in your directions. Picture shows red sauce but you only instruct to mix together eggs, ricotta, parmesan, basil, salt and pepper. So how much of the pasta sauce do we use in that mix??

        Please fix this in your instructions. Very confusing.

        • HI! I will have to go through and remake the recipe so I can give better directions on the sauce portion. I totally see what you mean. I did the sauce layers separate so I would say that I used 3/4 cup to 1 cup of sauce for each layer and 1/2 cup of sauce for the bottom of the crockpot. The most important part is to make sure the noodles are covered with the sauce at the end. This will help them all cook evenly. Thanks for your feedback and hopefully that answers your question.

    • Hi Pat! I’m worried that that much beef broth might be too much and make the noodles mushy. I would start with half a can of beef broth and one can of tomato.

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