This slow-cooked baked ziti is a delicious, comforting meal that’s easy to prepare and perfect for feeding a crowd. The combination of tender pasta, rich meat sauce, and creamy cheese makes this dish a real winner.
Ingredients:
- 1 pound ground beef or ground sausage: Provides a meaty base for the sauce. You can use ground beef for a milder flavor or sausage for a spicier kick.
- 1 medium onion, diced: Adds sweetness and depth to the sauce.
- 1 minced garlic clove or 1/2 teaspoon garlic powder: Enhances the flavor with a subtle garlic note.
- 2 teaspoons Italian seasoning: A blend of herbs like oregano, basil, and thyme to bring classic Italian flavor.
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional): Adds a bit of heat if you like your ziti with a spicy kick.
- 1/2 teaspoon salt: Enhances the flavors of the dish.
- 2 (24-ounce) jars pasta sauce: Choose your favorite marinara or tomato-based sauce.
- 1 (15-ounce) jar tomato sauce: Adds extra tomato richness to the sauce.
- 1 (15-ounce) container ricotta cheese: For a creamy layer in the ziti.
- 1 large egg: Helps bind the ricotta mixture and adds richness.
- 2 tablespoons chopped fresh basil: Fresh herbs add a fragrant note to the cheese mixture.
- 1/4 cup freshly grated Parmesan cheese: Adds a salty, nutty flavor to the ricotta mixture.
- 3 cups shredded mozzarella cheese, divided: Provides a gooey, melty layer throughout the ziti.
- 1 (16-ounce) box ziti pasta: The star of the dish, uncooked.
Instructions:
- Brown the Meat:
- In a large nonstick skillet over medium heat, cook the ground beef or sausage, breaking it into small pieces with a spatula. Add the diced onion and continue to cook until the meat is browned and the onion is softened, about 8-10 minutes. Drain any excess grease.
- Season the Meat:
- Add the minced garlic (or garlic powder), Italian seasoning, crushed red pepper flakes (if using), and salt to the meat mixture. Stir and cook for another minute until the garlic is fragrant.
- Add the Sauces:
- Pour in both jars of pasta sauce and the jar of tomato sauce. Stir to combine and let the sauce heat through. Once combined, remove the skillet from the heat and set aside.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, large egg, chopped fresh basil, grated Parmesan cheese, and 1 cup of the shredded mozzarella cheese. Mix well until smooth and creamy. This mixture will create a rich, cheesy layer in the ziti.
- Assemble the Baked Ziti in the Crock Pot:
- Lightly grease the inside of a 6-quart slow cooker with cooking spray or a little oil to prevent sticking.
- Pour 1/3 of the meat sauce mixture into the bottom of the slow cooker, spreading it evenly.
- Scatter 1/3 of the uncooked ziti pasta over the sauce.
- Spoon half of the ricotta mixture over the ziti, spreading it out as evenly as possible.
- Repeat the layers: Add another 1/3 of the sauce, 1/3 of the uncooked ziti, and the remaining ricotta mixture.
- Top with the remaining ziti and finish with the last 1/3 of the sauce, making sure all the pasta is covered with sauce.
- Cook the Ziti:
- Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 hours or on LOW for 4 to 6 hours. Be sure to check towards the end of cooking to ensure the pasta is tender but not overcooked (it should be al dente, or have a slight bite).
- Add the Final Cheese Layer:
- Once the ziti is cooked, remove the lid and sprinkle the remaining 2 cups of shredded mozzarella cheese over the top.
- Cover the slow cooker again and let the cheese melt for about 5-10 minutes.
- Serve:
- Once the cheese is melted and bubbly, your Crock Pot Baked Ziti is ready to serve! Use a large spoon to scoop portions directly from the slow cooker. This dish pairs perfectly with a side salad and garlic bread.
- Store Leftovers:
- If you have leftovers, store them in an airtight container in the refrigerator. The ziti will keep for 4 to 5 days. Reheat individual portions in the microwave or in the oven at a low temperature.
Enjoy your warm, comforting Crock Pot Baked Ziti! It’s sure to be a hit with everyone at the table.