Ground beef, pasta, ricotta, tomato sauce, and melty cheese slow-cooked into a rich, cozy baked ziti—without touching the oven.

The thing about baked ziti is that it sounds simple… until you’re knee-deep in boiling pasta, browning meat, stirring sauce, and trying to get it all layered without burning the garlic bread. I swear, the first time I made the traditional version, I used every single pot and pan in my kitchen. And by the time we sat down to eat, I was too tired to care if the cheese was perfectly melted.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

So one afternoon—on one of those “I want comfort food but I’m not willing to suffer for it” days—I decided to try Slow Cooker Baked Ziti. No boiling pasta, no juggling pots. I layered the whole thing in my slow cooker and walked away. I half expected to come back to a gloopy, overcooked mess. But instead? Two hours later my kitchen smelled like an Italian grandmother had been making Sunday dinner. The pasta was tender but not mushy, the ricotta had melted into this rich, creamy layer, and the cheese on top had gone all soft and stringy in the best way.

It reminded me a little of my aunt’s kitchen growing up—where you’d walk in, and something cheesy and tomato-y was always in the works. Only this time, I didn’t have to spend all day making it happen.

Here’s a quick peek at what’s inside:

Why You’ll Love This Slow Cooker Baked Ziti Recipe?

Here’s what I like about this Slow Cooker Baked Ziti—it’s not precious. You don’t have to nail every layer or measure cheese down to the ounce. It’s the kind of recipe that forgives you for eyeballing the basil or sneaking in extra mozzarella. And it’s also one of those “feeds a crowd” dishes that you can serve for Sunday dinner, a potluck, or, honestly, a Tuesday when you just want something hearty without thinking too hard.

Plus—let’s be real—pasta in a slow cooker feels like a bit of a magic trick. You don’t boil it, you don’t drain it, and yet it comes out perfect. And the leftovers? Dare I say even better, because the flavors get extra cozy overnight.

Ingredient Notes:

Here’s what I used, but you can totally make it your own:

Ground Beef – I go for lean so it’s not greasy. If you want more flavor, Italian sausage is a strong contender.
Italian Pasta Sauce – Two jars, because you want plenty for the pasta to cook in.
Penne Pasta – Yes, penne, not ziti. It holds sauce beautifully and is way easier to find at my grocery store.
Ricotta Cheese – Creamy, rich, and essential for that classic baked ziti vibe.
Tomato Paste – Makes the sauce taste like it’s been simmering all day (when really… it hasn’t).
Eggs – Keep the ricotta mixture from being too loose.
Basil – Fresh if you have it, dried if you don’t. No shame.
Parmesan – Salty, nutty, and basically makes every bite better.
Mozzarella – That glorious melty top layer. If you “accidentally” add more than the recipe calls for, I support you.

How To Make Slow Cooker Baked Ziti?

Step 1: Make the Ricotta Mix
Mix ricotta, beaten eggs, and basil until smooth. This is your creamy middle layer. It won’t look like much yet, but trust me.

Step 2: Sauce Time
Mix the tomato paste with both jars of pasta sauce. This makes it thicker and richer so your pasta doesn’t get soggy.

Step 3: Layer One
Grease your slow cooker. Add a couple cups of sauce to the bottom so the pasta doesn’t stick.

Step 4: Pasta & Ricotta
Add about a third of the uncooked pasta. Drop spoonfuls of ricotta mix over it and spread as best you can. This is a rustic dish—don’t stress perfection.

Step 5: Cheese & Meat
Sprinkle Parmesan, add all the cooked ground beef, then cover with more sauce.

Step 6: Repeat the Love
Another layer of pasta, ricotta, Parmesan. You’re basically building a pasta lasagna in here.

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Step 7: Final Layer
Last of the pasta on top, the rest of the sauce poured evenly over it.

Step 8: Let the Magic Happen
Cover and cook on high for 2–3 hours. Sprinkle mozzarella during the last few minutes, cover again, and wait for it to melt into glorious strings of cheese.

Storage Options:

If you’re lucky enough to have leftovers, store them in the fridge for up to 4 days. Reheat in the oven for that fresh-baked feel or the microwave if you’re in a rush. It freezes great too—just wrap it tight and freeze for up to 2 months.

Variations and Substitutions:

Swap beef for sausage, turkey, or a mix.
Add spinach, mushrooms, or zucchini for extra veggies.
Use cottage cheese instead of ricotta for a lighter twist.
Make it spicy with red pepper flakes in the sauce.

What to Serve with Slow Cooker Baked Ziti?

Garlic bread (because bread and pasta are soulmates).
A crisp green salad to balance the richness.
Roasted broccoli or asparagus if you’re feeling fancy.
An antipasto platter if you’ve got guests.

Frequently Asked Questions:

Can I use cooked pasta?
I mean, you can, but it’ll probably go mushy. The magic here is uncooked pasta cooking in the sauce.

Can I cook it on low?
Yep. Plan for 4–5 hours and check for doneness.

Can I skip the meat?
Absolutely. Just bulk it up with extra veggies or even white beans for protein.

This Slow Cooker Baked Ziti is one of those meals that feels way more effort than it is. And maybe the best part? You get to serve it up, take the credit, and let everyone think you worked on it all afternoon. So—are you keeping it classic, or are you going heavy on the mozzarella like I always do?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Whiskey Pineapple Chicken

French Onion Chicken Bake

Rich and Creamy Corn Casserole with Cream Cheese