Comforting Slow Cooker Baked Ziti (Printable Version)
Tender ziti layered with Italian sausage, ricotta, and mozzarella in rich marinara, slow-cooked to bubbling perfection.
# Ingredient List:
→ Meats
01 - 1 lb Italian sausage, mild or spicy, casing removed
→ Pasta
02 - 1 lb dry ziti pasta
→ Dairy
03 - 15 oz ricotta cheese
04 - 2 cups shredded mozzarella cheese, divided
05 - 1/2 cup grated Parmesan cheese
→ Vegetables & Sauces
06 - 1 medium onion, finely chopped
07 - 3 garlic cloves, minced
08 - 48 oz marinara sauce (2 jars)
09 - 1 tablespoon olive oil
→ Seasonings
10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes
13 - Salt and pepper to taste
14 - Fresh basil for garnish
# Step-by-Step Instructions:
01 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, approximately 3 minutes. Add minced garlic and continue cooking for 1 minute until fragrant.
02 - Add Italian sausage to the skillet, breaking apart with a wooden spoon. Cook until thoroughly browned and no pink remains. Drain excess fat and set aside.
03 - In a large mixing bowl, combine ricotta cheese, half the mozzarella (1 cup), Parmesan, dried basil, oregano, and red pepper flakes. Season generously with salt and pepper, mixing until fully incorporated.
04 - Coat the slow cooker insert thoroughly with non-stick cooking spray. Spread 1 cup of marinara sauce evenly across the bottom to prevent sticking.
05 - Begin layering: half the uncooked ziti, followed by half the browned sausage, half the ricotta mixture, and approximately 2 cups marinara sauce. Repeat layers with remaining pasta, sausage, ricotta filling, and sauce.
06 - Sprinkle remaining mozzarella cheese evenly over the top layer.
07 - Cover and cook on LOW setting for 3 to 4 hours, until pasta is tender and cheese is melted and bubbly.
08 - Remove lid and allow dish to rest for 10 to 15 minutes before serving. This sets the layers for easier serving. Garnish with fresh basil leaves if desired.
# Tips from hearthlykitchen:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That ricotta layer gets unbelievably creamy and dreamy
- Leftovers reheat beautifully for lunch the next day
02 -
- Every slow cooker runs differently, so check at the 3 hour mark to prevent mushy pasta
- The rest period is not optional, it makes serving so much easier and cleaner
03 -
- Mixing an egg into the ricotta makes it richer and helps bind the layers
- Use whole milk ricotta for the creamiest results, low fat can turn grainy