When it comes to cozy family dinners, nothing beats a heaping bowl of baked pasta. Our Slow Cooker Ziti Crock Pot recipe brings together the deep flavors of basil, sweet tomatoes, and plenty of golden cheese—all with minimal effort. Toss everything into your crock pot, then let the magic happen as the pasta soaks up the savory sauce, turning soft and luscious.
Ingredients
- 1 pound of dry ziti pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 24 ounces pasta sauce (your favorite tomato-basil variety)
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried basil or a handful of fresh basil leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
First, grease the inside of your crock pot with a little olive oil or cooking spray. This simple step prevents the pasta from sticking. Then, in a small skillet, warm the olive oil over medium heat and sauté the onion until translucent—about 4 minutes. Add the minced garlic for an additional minute, taking care not to let it burn.
Next, it’s time to assemble your layers. Combine the sautéed onion, garlic, pasta sauce, diced tomatoes, ricotta cheese, Parmesan cheese, salt, pepper, and half the mozzarella in a large bowl. Stir well. Pour in the uncooked ziti pasta, and gently mix again to coat every noodle in that savory sauce.
Spoon the mixture straight into the crock pot. Smooth out the top, then sprinkle the remaining mozzarella cheese over the top. Cover and cook on LOW for about 4 hours, or until the pasta is tender and the cheese has melted into a bubbly golden layer.
This Slow Cooker Ziti is hearty enough for a Sunday night dinner yet simple enough to whip up on busy weekdays. It’s great for every pasta enthusiast, whether you’re feeding kids, meal-prepping for the week, or letting your slow cooker do the heavy lifting for a casual dinner party. If you’re looking for a healthier spin, swap in whole wheat ziti and add a handful of spinach. You can also use lean ground turkey or chicken sausage for extra protein, or go plant-based by substituting the cheeses with dairy-free versions. No matter your approach, you’ll be rewarded with a comforting, flavorful meal that practically cooks itself—just spoon and savor!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
