This Baked Ziti in Crock Pot Cooks the Noodles Right in the Sauce

This baked ziti in crock pot with ricotta and sausage is an easy, super flavorful dinner made with only 8 ingredients! Italian sausage, creamy ricotta cheese in a flavorful marinara sauce, and of course, ziti pasta (penne works too)! This one is sure to please even the pickiest eaters.

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The backstory.

My family loves any Italian dish with noodles, and baked ziti is at the top of the list. The oven version means boiling pasta, layering a casserole dish, and keeping an eye on the oven. This crock pot version skips all of that. The dry noodles cook right in the marinara, so I layer everything a few hours before dinner and let the slow cooker take it from there.

It's a must make.

This baked ziti in a slow cooker is the kind of easy, family-friendly dinner I come back to again and again.

• No boiling the pasta. Dry ziti cooks right in the sauce.
• Only 8 ingredients. It's affordable, simple, and easy to keep on hand.
• Your sausage, your way. Use mild, hot, or sweet Italian sausage, or mix two.
• Feeds a crowd. One batch makes 8 hearty servings.

Let's talk flavor and texture.

Every layer is cheesy, saucy, and comforting. The ricotta and egg mixture sets into creamy pockets between the noodles, the Italian sausage adds savory, seasoned flavor, and the marinara soaks into the pasta as it cooks. On top, the mozzarella melts into a gooey layer with golden edges, and the parmesan adds a salty finish.

What you'll need.

This crock pot baked ziti uses simple ingredients you can find at any grocery store.

• Uncooked ziti pasta: Penne works too. Other noodle shapes may need a different cook time.
• Eggs: They bind the ricotta layer. For a saucier ziti, leave them out.
• Whole milk ricotta: Cottage cheese can be used instead.
• Italian seasoning: Stirred into the ricotta for extra herby flavor.
• Italian sausage: Cook, crumble, and drain it before layering.
• Marinara sauce: Use homemade or your favorite store-bought jar.
• Mozzarella cheese: Shredded mozzarella gives you that melty top.
• Parmesan cheese: Finely grated parmesan adds a salty, savory finish.
• Fresh basil (optional): For garnish.

For exact ingredient quantities, please see the recipe card below!

How to make baked ziti in a crock pot.

Here's an overview on how to make this recipe. See the recipe card below for complete instructions. Enjoy!

1. Beat the eggs, then stir in the ricotta and Italian seasoning.
2. Spread 1 cup of marinara in the bottom of a greased crock pot.
3. Layer a third of the dry ziti, marinara, ricotta mixture, sausage, mozzarella, and parmesan. Repeat twice, ending with mozzarella.
4. Cover and cook on HIGH for 2 to 4 hours, until the pasta is tender in the center.

1. In a medium-sized bowl beat eggs, then stir in ricotta and Italian seasoning.

2. Coat the inside of the crock pot with nonstick spray. Spread 1 cup of pasta sauce over the bottom of the slow cooker.

3. Place ⅓ of the dry ziti noodles. Followed by ⅓ of the marinara sauce, ricotta and egg mixture, sausage, shredded mozzarella cheese, and parmesan.

4. Repeat with 2 more layers, ending with mozzarella. Cover and cook on high for 2 to 4 hours or until the pasta is tender in the center.

Make it your way.

This slow cooker ziti is easy to customize.

• Use penne instead of ziti.
• Swap the sausage for lean ground beef, ground turkey, or pepperoni.
• Sneak in veggies like chopped mushrooms, bell peppers, grated carrots, or zucchini.
• Trade the cheeses: cottage cheese for ricotta, pepper jack for mozzarella, or feta for parmesan.

How to serve it.

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This hearty baked ziti is a full meal on its own, but a few simple sides make it feel like Sunday dinner.

• Serve with a green salad or Caesar salad.
• Add garlic bread or breadsticks for soaking up the sauce.
• Garnish with fresh basil, parsley, or oregano.
• Top with extra shredded cheese.

Kori's tips.

• Spray the crock with nonstick spray, or use a slow cooker liner for easy cleanup.
• Check the pasta about halfway through cooking. Every slow cooker heats a little differently.
• The edges brown faster than the center, and that's okay.
• The pasta should be tender, not gluey, when it's done.

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