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Slow Cooker Baked Ziti Recipe

Slow Cooker Baked Ziti Recipe
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★★★★★

5.2 from 7 reviews

This Slow Cooker Baked Ziti recipe combines Italian sausage, rich tomato sauce, creamy ricotta, and melted mozzarella layered over uncooked ziti pasta, all slow-cooked to perfection. It’s a hands-off, comforting casserole perfect for busy days or family dinners, delivering a hearty and cheesy Italian classic with minimal effort.

Ingredients

Scale

Meat and Vegetables

  • 1 pound Italian sausage, removed from casings
  • 1 large onion, chopped
  • 2 cloves garlic, minced

Tomato Sauce

  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Pasta and Cheese

  • 1 pound ziti pasta, uncooked
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese

Garnish

  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Brown the Sausage: In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain off any excess grease to keep the sauce from becoming too oily.
  2. Sauté Onion and Garlic: Add the chopped onion to the skillet with the sausage and cook until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the sauce’s flavor.
  3. Make the Sauce: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add dried oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat and simmer gently for 15 to 20 minutes, stirring occasionally to meld the flavors.
  4. Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, and the lightly beaten egg. Mix until smooth and well blended, creating a creamy layer for the baked ziti.
  5. Assemble in Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
  6. Layering: Start with one-third of the meat sauce at the bottom of the slow cooker. Add half of the uncooked ziti pasta evenly over the sauce. Spread half of the ricotta cheese mixture on top of the pasta, then sprinkle 1 cup of shredded mozzarella over the ricotta. Pour another one-third of the meat sauce over the mozzarella. Add the remaining uncooked pasta, spread the rest of the ricotta mixture, then pour the remaining meat sauce. Top everything with the remaining 1 cup mozzarella cheese.
  7. Slow Cook: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the pasta is tender and the cheese is melted and bubbly. Optionally, remove the lid during the last 30 minutes to allow the cheese to brown slightly.
  8. Serve: Carefully remove the baked ziti from the slow cooker. Let it rest a few minutes before serving to set. Garnish with fresh basil leaves if desired to add a fresh aroma and color.

Notes

  • You can substitute Italian turkey sausage for a leaner option.
  • Using uncooked pasta allows it to cook slowly absorbing all the flavors, but you can slightly undercook the pasta beforehand if you prefer.
  • If your slow cooker runs hot, check doneness early to prevent overcooking.
  • For a spicier version, add crushed red pepper flakes to the sauce.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Nutrition

Keywords: slow cooker baked ziti, Italian baked ziti, slow cooker pasta casserole, Italian sausage baked ziti, cheesy baked pasta

Find it online: https://thedishspot.com/slow-cooker-baked-ziti-recipe/