Ingredients
- 1 lb (450 g) lean ground beef
- 1 small onion, finely chopped
- 3–4 cloves garlic, minced
- 1 (24–26 oz) jar marinara or pasta sauce (about 3 cups)
- 1 (14.5 oz) can crushed or diced tomatoes
- 1/2 cup water or beef broth
- 1 tsp dried Italian seasoning (or basil & oregano blend)
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp sugar (optional, balances acidity)
- 16 oz (1 lb) uncooked ziti or penne pasta
- 1 1/2 cups ricotta cheese (or well-drained cottage cheese)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg (optional, helps firm the ricotta layer)
- 1–2 tbsp olive oil (for browning beef)
- Fresh basil or parsley, chopped (optional garnish)
- Nonstick spray or olive oil for greasing slow cooker
Step-by-Step Directions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with nonstick spray or a little olive oil. This prevents sticking and makes cleanup easier.
Step 2: Brown the Ground Beef
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart, until fully browned. Drain excess grease if needed.
Step 3: Add Onion and Garlic
Add the chopped onion to the beef and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
Step 4: Build the Meat Sauce
Pour in the marinara sauce, crushed or diced tomatoes, and water or broth. Stir in Italian seasoning, salt, pepper, and sugar (if using). Let the sauce simmer gently for 3–5 minutes, then remove from heat.
Step 5: Mix the Cheese Filling
In a medium bowl, combine:
- Ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup Parmesan
- Egg (if using)
Mix until smooth. This creamy layer mimics traditional baked ziti filling.
Step 6: Layer the Ziti
Add 1–1½ cups meat sauce to the bottom of the slow cooker.
Layer half the uncooked pasta evenly over the sauce.
Dollop half the ricotta mixture over the pasta and gently spread.
Top with another 1–1½ cups sauce.
Repeat layers with remaining pasta, ricotta mixture, and finish with the remaining sauce. Make sure all pasta is covered so it cooks evenly.
Step 7: Cook
Cover and cook on LOW for 2½–3½ hours, until pasta is tender but not mushy. Begin checking doneness around the 2½-hour mark.
Step 8: Add Final Cheese
Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan evenly on top. Cover and cook on LOW for 10–15 minutes, until cheese is melted and bubbly.
Step 9: Rest and Serve
Turn off the slow cooker and let the pasta rest for 10 minutes to set. Garnish with fresh basil or parsley if desired. Serve warm straight from the slow cooker.
Variations & Tips
- Extra cheesy: Add an additional 1/2–1 cup mozzarella on top
- Different meat: Use Italian sausage, ground turkey, or a mix
- Vegetarian option: Skip meat and add mushrooms, spinach, or bell peppers
- Kid-friendly: Finely mince vegetables so they melt into the sauce
- Healthier swaps: Use whole wheat or high-protein pasta (check earlier for doneness)
- Prevent overcooking: If your slow cooker runs hot, switch to WARM after pasta is tender
- Make ahead: Assemble layers, refrigerate overnight, and cook the next day
Storage & Reheating
- Refrigerate: Store leftovers in airtight containers for up to 4 days
- Reheat: Microwave or reheat gently with a splash of water or sauce
- Freeze: Freeze portions for up to 2 months; thaw overnight before reheating
Final Thoughts
This Slow Cooker Baked Ziti–Style Pasta with Ground Beef delivers everything you love about classic baked pasta—rich sauce, creamy cheese, and tender noodles—without turning on the oven. It’s comforting, crowd-pleasing, and perfect for busy days when you still want a homemade meal.