I like how simple this recipe is to prepare — I can layer everything in the crockpot and let it cook while I go about my day. The slow cooking gives the pasta and sauce time to meld together beautifully, and the cheese becomes perfectly melty and gooey. It’s also versatile: I can make it with beef or sausage, adjust the seasonings, or keep it meatless if I prefer.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound uncooked ziti or rigatoni pasta 1 pound ground beef or Italian sausage 24 ounces marinara or pasta sauce 15 ounces crushed tomatoes 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper to taste 1 1/2 cups ricotta cheese 1 1/2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 egg 1 tablespoon olive oil Fresh or dried basil for garnish (optional)
Directions
I heat the olive oil in a skillet over medium heat and cook the ground beef or sausage until browned. I drain excess fat, then season with Italian seasoning, garlic powder, onion powder, salt, and pepper.
In a bowl, I mix together the ricotta, egg, half the Parmesan, and a little salt and pepper.
I spray my crockpot with nonstick spray and start layering: a little sauce, half the uncooked pasta, half the meat, spoonfuls of ricotta mixture, mozzarella, Parmesan, and more sauce. I repeat the layers.
I make sure the top layer is sauce, reserving some mozzarella for later.
I cover and cook on low for 4–5 hours or on high for 2–3 hours, until the pasta is tender.
In the final 30 minutes, I sprinkle the remaining mozzarella and Parmesan on top, then cover again until melted.
I let it rest for 5–10 minutes before serving, then garnish with basil if I like.
Servings and Timing
This recipe makes about 8 servings. It takes about 15 minutes to prepare, then 4–5 hours on low or 2–3 hours on high in the slow cooker.
Variations
I sometimes make this with spicy Italian sausage for extra flavor. For a vegetarian version, I leave out the meat and load it with sautéed mushrooms, zucchini, or spinach. If I want it creamier, I stir a little cream cheese into the ricotta mixture. To lighten it up, I use ground turkey or chicken instead of beef.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F until hot, or microwave individual portions. It also freezes well for up to 2 months — I thaw overnight in the fridge before reheating.
FAQs
Can I use penne instead of ziti?
Yes, I can use penne, rigatoni, or any short pasta shape.
Do I need to cook the pasta first?
No, the pasta cooks right in the crockpot, soaking up all the flavors.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese works as a lighter alternative.
How do I prevent the pasta from overcooking?
I check at the 4-hour mark on low or 2-hour mark on high and avoid cooking longer than needed.
Can I make this ahead of time?
Yes, I assemble the layers the night before, refrigerate, then cook the next day.
Can I use jarred marinara sauce?
Yes, I often use store-bought marinara for convenience.
Can I add vegetables?
Yes, I like adding mushrooms, zucchini, or spinach for extra flavor and nutrition.
How do I make it spicier?
I use spicy Italian sausage or add a pinch of red pepper flakes.
Can I freeze this dish?
Yes, I freeze it before or after cooking, then reheat when ready.
What should I serve with crockpot ziti?
I like serving it with garlic bread and a simple green salad.
Conclusion
This crockpot ziti is one of my go-to recipes when I want something comforting, filling, and easy to make. I love how the pasta, sauce, and cheese come together into a warm, cheesy dish that feels like classic baked ziti but with much less effort. It’s perfect for family dinners, gatherings, or meal prep, and it always satisfies my comfort food cravings.
A cheesy, hearty crockpot ziti that brings all the flavors of baked ziti without the oven. Layers of pasta, seasoned meat, marinara, and gooey cheese slow cook together for an easy, comforting meal perfect for family dinners or gatherings.
Ingredients
1 lb uncooked ziti or rigatoni pasta
1 lb ground beef or Italian sausage
24 oz marinara or pasta sauce
15 oz crushed tomatoes
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
1 1/2 cups ricotta cheese
1 egg
1 1/2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese (divided)
1 tbsp olive oil
Fresh or dried basil, for garnish (optional)
Instructions
Heat olive oil in a skillet over medium heat. Cook ground beef or sausage until browned, drain excess fat, then season with Italian seasoning, garlic powder, onion powder, salt, and pepper.
In a bowl, mix ricotta, egg, half the Parmesan, salt, and pepper.
Spray crockpot with nonstick spray. Layer: a little sauce, half the pasta, half the meat, spoonfuls of ricotta mixture, mozzarella, Parmesan, and more sauce. Repeat layers.
Finish with a layer of sauce, reserving some mozzarella for later.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until pasta is tender.
In the last 30 minutes, sprinkle remaining mozzarella and Parmesan on top. Cover until melted.
Let rest for 5–10 minutes before serving. Garnish with basil if desired.
Notes
Use spicy Italian sausage for extra flavor.
Make vegetarian by skipping meat and adding mushrooms, zucchini, or spinach.
Substitute cottage cheese for ricotta if preferred.
Ground turkey or chicken works as a lighter option.
For creamier texture, stir cream cheese into ricotta mixture.
Check pasta at the 4-hour mark on low to prevent overcooking.
