Slow Cooker Baked Ziti (Printable)

Tender pasta layered with tomato sauce, creamy ricotta, and melted mozzarella and Parmesan cheese.

# Components:

→ Pasta

01 - 1 lb uncooked ziti or penne pasta

→ Sauce

02 - 28 fl oz jar marinara or pasta sauce

→ Cheeses

03 - 15 oz ricotta cheese
04 - 2 cups shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese

→ Water

06 - 2 cups water

# Directions:

01 - Lightly grease the interior of a large slow cooker with nonstick spray or olive oil.
02 - Place half of the uncooked ziti into the bottom of the slow cooker.
03 - Spread half of the marinara sauce evenly over the pasta layer.
04 - Dollop and gently spread half of the ricotta cheese over the sauce.
05 - Sprinkle half of the shredded mozzarella and grated Parmesan over the ricotta.
06 - Layer the remaining pasta, sauce, ricotta, mozzarella, and Parmesan in the same order.
07 - Pour 2 cups of water evenly over the assembled layers.
08 - Cover and cook on LOW for 3 hours until pasta is tender and cheese is melted.
09 - Turn off heat and let the baked ziti rest uncovered for 10 minutes before serving.

# Expert Advice:

01 -
  • Only five ingredients needed
  • Minimal prep for a satisfying meal
02 -
  • This recipe contains wheat and milk, so check your ingredient labels for allergens
  • Use gluten-free pasta and cheese for dietary preferences
03 -
  • Let the ziti sit in the slow cooker uncovered after cooking for a firmer texture
  • Layer ingredients gently to ensure even cooking and cheese distribution
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