If you’ve ever stood over a pot of boiling water at 6:30 p.m., praying the pasta doesn’t stick together while your kids ask for snacks again, let me introduce you to your new dinnertime hero: Crockpot Baked Ziti.
This hearty, saucy, cheesy wonder has become one of my secret weeknight weapons. It’s got all the comfort of traditional baked ziti — minus the oven, the multiple pans, and the babysitting. Seriously, even the pasta goes in raw! It practically says, “Go take a break, Mama — I’ve got dinner covered.”
And let me tell you, after growing up on big farmhouse casseroles and now raising three kids in New York City, I’m all about meals that deliver flavor and comfort without wearing me out. This one? It’s a keeper.
Table of Contents
Why You’ll Love This Crockpot Baked Ziti
- No boiling required. (Yes, really!)
- Feeds a hungry crowd — or makes amazing leftovers.
- Saucy, cheesy, and soul-warming.
- Freezer-friendly for those planning-ahead days.
- Minimal cleanup. (You’re welcome.)
Plus, there’s something so comforting about knowing dinner is simmering away while you get on with your life — like folding laundry, or, you know, hiding from it.
What Does Crockpot Baked Ziti Taste Like?
Think Sunday dinner at Grandma’s, but easier. This Crockpot Baked Ziti is rich and hearty, with layers of ground beef, tomatoes, herbs, and melty mozzarella. The pasta soaks up the marinara and broth while it cooks, making each bite tender, savory, and perfectly sauced.
The slow cooker works its cozy magic, bringing out deep, simmered-all-day flavors — even if it only cooked while you tackled your inbox.
Everything You’ll Need for Crockpot Baked Ziti
One of the many things I love about Crockpot Baked Ziti is how pantry-friendly and flexible it is. You’re not chasing down specialty items here — just real, everyday ingredients that come together to create a hearty, cheesy, slow-cooked meal the whole family will crave.
Here’s what you’ll need to make this weeknight winner:
1 pound ground beef
This gives the dish its signature richness and heartiness. You can also swap it with ground turkey or spicy Italian sausage if you want to switch up the flavor (or cut down on fat).
Pro Tip: Want to try another easy slow cooker beef recipe? My Crockpot Garlic Butter Beef Bites with Potatoes are an absolute hit!
1 small onion, finely chopped
Onion adds a sweet depth that balances out the acidity of the tomatoes and marinara. If your family isn’t into chunky onions, you can even grate it for a smoother finish.
2 cloves of garlic, finely minced
No baked ziti is complete without garlic! Fresh is best, but jarred minced garlic works in a pinch — and trust me, the flavor still shines after hours in the crockpot.
1½ teaspoons salt
This helps all the ingredients sing, especially when cooking with tomatoes and broth. You can adjust to taste, depending on your broth or marinara’s salt levels.
1 teaspoon dried basil & 1 teaspoon dried parsley
These classic Italian herbs bring warmth and aroma to every bite. Feel free to add a pinch of oregano or thyme if you like your ziti a little herbier.
1 can (28 oz) diced tomatoes (with liquid)
Use good-quality canned tomatoes with the juices — they help develop the saucy base while keeping things juicy and flavorful during the long cook.
2½ cups marinara sauce
Choose your favorite jarred sauce, or go homemade if you have a batch in the freezer. Look for something with garlic, basil, or onion flavors. If you want a similar flavor profile in a soup form, check out my Marry Me Chicken Soup Recipe — creamy, dreamy, and just as comforting.
2½ cups low-sodium chicken broth
This is the secret to cooking the dry pasta right in the slow cooker — no separate pot, no babysitting! I always go for low-sodium so I can control the salt level myself.
4 cups dry ziti or penne pasta
Here’s where the real magic happens. The pasta goes into the crockpot uncooked, soaking up all that rich sauce and broth. Ziti holds shape well, but penne is a perfect backup if that’s what you’ve got on hand.
No need to boil! Just toss it in raw. It’ll cook perfectly during that final stretch.
2 cups shredded mozzarella cheese
Let’s be honest — cheese is the whole point of baked ziti, right? Mozzarella melts beautifully and gives you that gooey, stretchy finish. Add a sprinkle of parmesan on top for extra flavor if you’re feeling fancy.
How to Make Crockpot Baked Ziti (Step-by-Step Guide)
Making Crockpot Baked Ziti isn’t just easy — it’s joyfully easy. We’re talking minimal prep, zero pasta-boiling, and a whole lot of cheesy goodness at the end. If you can brown beef and stir a spoon, you’ve already got what it takes to make this family-favorite dish.
Let’s walk through it together, step by slow-cooked step.
Step 1: Brown the Beef and Onion
Start by heating a large skillet over medium-high heat. Add 1 pound of ground beef and 1 finely chopped onion. Cook for about 5–6 minutes, stirring occasionally, until the beef is browned and no longer pink, and the onions are soft and translucent.
Busy night? You can brown the meat the night before and refrigerate it until morning. Just dump it in the crockpot and keep moving.
Step 2: Add Garlic and Seasoning
Once the beef is browned, stir in 2 minced garlic cloves, 1½ teaspoons salt, 1 teaspoon dried basil, and 1 teaspoon dried parsley. Let it cook for just another minute to let those flavors bloom and become fragrant.
It’s a small step, but garlic and herbs are what make your house smell like something really good is happening in the kitchen.
Step 3: Transfer to the Crockpot
Spoon the beef mixture into a 5–6 quart slow cooker (no need to grease it). Then pour in the 28 oz can of diced tomatoes (with their liquid), 2½ cups of marinara sauce, and 2½ cups of low-sodium chicken broth.
Give everything a gentle stir to combine. The liquid might look like a lot now, but trust me — it’s just the right amount to cook the pasta to saucy perfection.
Step 4: Let It Cook (Hands-Free!)
Put the lid on your slow cooker and set it to:
- LOW for 6 hours
or - HIGH for 3 hours
During this time, you can pick up the kids, take a walk, or dive into a good book — your Crockpot Baked Ziti is doing all the work.
If you love how easy slow cooker recipes can be, check out my cozy and crowd-pleasing Crockpot Steak Bites and Potatoes next. It’s another one-pot wonder!
Step 5: Add the Pasta
Now comes the part that still surprises people every time — we’re cooking the pasta right in the slow cooker.
After the initial cook time is up, turn the heat to HIGH. Stir in 4 cups of dry ziti or penne pasta straight into the sauce. No boiling. No draining. No extra pots.
Cover again and cook for 15 to 30 minutes, checking at the 15-minute mark. Give it a gentle stir and test for doneness. Depending on your slow cooker, it might hit al dente right on time, or need a few more minutes.
Pasta tip: Don’t walk away for too long once the pasta is in. Slow cookers vary, and overcooked pasta can turn mushy fast.
Step 6: Finish with Cheese
When the pasta is cooked to your liking, sprinkle 2 cups of shredded mozzarella cheese right over the top. Cover once more and let it sit for 3–5 minutes, just until the cheese is beautifully melted and gooey.
You can even unplug the crockpot at this point — the residual heat will do the rest.
Step 7: Serve and Savor
Scoop into bowls, garnish with a little extra basil or parmesan if you like, and dig in while it’s hot.
This dish is everything comfort food should be — rich, cheesy, satisfying, and made with love (and very little effort!).
Tips & Tricks for Perfect Crockpot Baked Ziti
- Use penne if you can’t find ziti. They cook the same and hold sauce beautifully.
- Want it spicier? Add crushed red pepper or swap beef for spicy Italian sausage.
- Don’t skip the broth. It keeps everything from drying out and cooks the pasta just right.
- Make it meatless. Sub in sautéed mushrooms or a plant-based crumble.
- Check the pasta early. Slow cookers vary — yours might hit al dente at 15 minutes.
Storage Tips
Leftovers? Bless. Let the dish cool completely, then:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in single portions (or the whole batch!) for up to 3 months. Thaw in the fridge overnight and reheat gently.
This recipe reheats beautifully — which makes it a perfect next-day lunch if your house is like mine and leftovers are life.
FAQs
Can I use gluten-free pasta?
Yes, but watch it closely. Some gluten-free pastas cook faster and might get mushy if overdone.
Can I prep this in advance?
Absolutely! Brown the meat and mix everything except the pasta and cheese. Store in the fridge overnight, then pop in the slow cooker the next day.
Is this spicy?
Nope — it’s kid-approved mild. But feel free to heat it up with chili flakes or hot sauce!
Conclusion
Whether you’re wrangling toddlers, coming home from a long day at work, or just craving something that feels like a hug in a bowl, Crockpot Baked Ziti is the weeknight hero we all need.
It’s cozy, simple, and satisfying in every way — the kind of recipe that turns a busy Tuesday into something special. And maybe, just maybe, it’ll become a new tradition at your table too.
Let me know if you try it — I’d love to see your slow-cooked success. Tag me or leave a comment so we can share this comforting classic with more hungry families.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Crockpot Baked Ziti
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Baked Ziti is a no-fuss, one-pot pasta dinner made entirely in the crockpot — including the pasta! Packed with beef, marinara, and cheese, it’s the ultimate comfort food with minimal effort.
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, finely minced
- 1½ teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 (28oz or 798ml) can diced tomatoes with liquid
- 2½ cups marinara sauce
- 2½ cups low-sodium chicken broth
- 4 cups dry penne or ziti pasta (340g)
- 2 cups shredded mozzarella cheese
Instructions
1. In a large skillet over medium-high heat, cook the beef and onion until browned, about 5 minutes.
2. Stir in the garlic, salt, basil, and parsley and cook for 1 minute.
3. Transfer the beef mixture to a 5- to 6-quart slow cooker. Add the diced tomatoes with liquid, marinara sauce, and chicken broth. Stir well.
4. Cover and cook on low for 6 hours or on high for 3 hours.
5. Turn the slow cooker to high. Add the uncooked pasta and stir to combine.
6. Cover and cook for an additional 15 to 30 minutes, stirring at the 15-minute mark, until pasta is al dente.
7. Sprinkle the mozzarella cheese over the top. Cover and let sit for 3 to 5 minutes, until the cheese is melted.
8. Serve hot and enjoy!
Notes
Use penne or ziti pasta for best texture.
Check pasta after 15 minutes to avoid overcooking.
Add red pepper flakes for a spicy kick or stir in baby spinach before serving for added greens.
- Prep Time: 15 minutes
- Cook Time: 6 hours 25 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 645 grams
- Calories: 587
- Sugar: 10g
- Sodium: 1618mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 83mg
Keywords: slow cooker pasta, baked ziti, crockpot ziti, easy dinner
