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Close up of rich red tomato meat sauce mixing with tubular ziti pasta in a black ceramic slow cooker.

Ultimate Crockpot Baked Ziti

This Crockpot Baked Ziti features perfectly cooked tubular pasta, a rich red tomato meat sauce, and a stretchy, bubbly layer of blistered white mozzarella cheese.
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Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb tubular ziti pasta (450g) cooked al dente
  • 1 lb ground beef (450g) 80/20 blend
  • 1 tbsp olive oil (15ml) for searing
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tsp kosher salt (5g)
  • 0.5 tsp black pepper (1g)
  • 24 oz marinara sauce (680g) or crushed tomatoes
  • 2 cups whole-milk mozzarella cheese (225g) freshly shredded
  • 1 tsp dried oregano flakes (1g)
  • 1 tbsp fresh parsley (4g) chopped

Equipment

  • 1 6-Quart Slow Cooker Preferably with a broiler-safe black oval ceramic insert.
  • 1 Large Skillet For browning the beef.

Method
 

Making the Crockpot Baked Ziti
  1. Bring a large pot of heavily salted water to a rolling boil. Add the 1 lb (450g) of tubular ziti pasta and cook it for about 2 minutes less than the package directions indicate until firm and pale yellow.
  2. Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat. Add the 1 lb (450g) of ground beef, breaking it apart, and cook undisturbed for 3-4 minutes until a deep brown crust forms.
  3. Lower the heat to medium and add the diced onion and minced garlic. Season with 1 tsp (5g) kosher salt and 1/2 tsp (1g) black pepper. Sauté until translucent, then stir in 24 oz (680g) of marinara sauce. Simmer for 5 minutes.
  4. Lightly grease the slow cooker insert. Add the drained ziti pasta and pour the warm meat sauce over the top. Toss gently to coat all noodles completely. Cover and cook on LOW for 2 hours.
  5. Remove the lid and top with an uneven layer of 2 cups (225g) shredded mozzarella cheese. If your insert is broiler-safe, place it under the oven broiler for 2-3 minutes until the cheese is bubbly, stretchy, and dotted with golden blisters.
  6. Remove from the oven. Scatter 1 tsp (1g) of tiny dried oregano flakes and 1 tbsp (4g) of freshly chopped parsley leaves over the top. Serve immediately.

Notes

Always shred mozzarella from a fresh block for the stretchiest melt.
Do not overcook the pasta initially, as it will continue to soften in the slow cooker.