I let my slow cooker do the heavy lifting for this cheesy, layered baked ziti—where uncooked penne pasta cooks right in the crockpot alongside a rich blend of sauces, ricotta, cheeses, and fresh basil, delivering a comforting, hands‑off dinner.
Why I’ll Love This Recipe
I love how fuss‑free this is—I barely do any prep and skip boiling pasta entirely, yet I still get tender, flavorful baked ziti. The layers of ricotta with basil, parmesan, and melting mozzarella give it both creamy richness and satisfying texture. Plus, it’s perfect for feeding a crowd and reheats beautifully.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For this recipe, I round up these staples:
• Jarred pasta sauce (two 25 oz jars recommended)
• Tomato sauce
• Uncooked penne pasta
• Ricotta cheese mixed with eggs and fresh basil
• Freshly grated parmesan cheese
• Shredded mozzarella cheese
directions
I start by spraying my slow cooker with cooking spray to make cleanup easy. Then I do this layering:
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Mix ricotta, eggs, and fresh basil in a bowl and set aside.
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Combine pasta sauce and tomato sauce in another bowl.
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Add a layer of sauce mixture (~2⅓ cups) to the bottom of the crockpot.
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Add one‑third of the uncooked penne on top.
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Spoon half the ricotta mixture over the pasta.
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Sprinkle half the parmesan on that.
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Repeat: add another 2⅓ cups sauce, another third of the penne, the rest of the ricotta, and the remaining parmesan.
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Finally, top with the remaining penne and sauce mixture.
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Cook covered on high for about 2 to 2½ hours—until the pasta is al dente.
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Add the mozzarella on top for the last 15–30 minutes of cooking so it melts beautifully.
Servings and timing
I usually prepare enough to serve about 10 people. Prep takes around 20 minutes, then I let it cook for 2½ hours, making the total time roughly 2 hours 50 minutes.
storage/reheating
I store any leftovers in an airtight container and keep them in the fridge for up to 4–5 days. When I’m ready to reheat, I pop it in the oven or microwave—either method brings back that melted-cheese goodness.
Variations
I’ve swapped in cottage cheese or even cream cheese instead of ricotta when needed—they work just as a creamy binder, especially when matched with the eggs. And for a heartier flavor, I sometimes add a dash of Italian seasoning or sautéed veggies before layering, just like a reader suggested.
FAQs
What slow cooker size do I need?
I use a 6‑quart (or larger) slow cooker—this recipe is sized to feed a crowd and needs plenty of room to cook evenly.
Can I substitute ricotta with something else?
Yes! Readers have had success using cottage cheese or cream cheese instead of ricotta. They still bind nicely, thanks to the eggs.
Do I need to stir during cooking?
No stirring necessary. I just layer everything at the beginning and let it cook undisturbed.
Will the pasta get too soft?
I’ve found that cooking on high for about 2½ hours yields perfectly al dente pasta—not mushy, just right.
Can I halve the recipe?
Absolutely. A reader halved the ingredients and used a smaller crockpot successfully. I’d keep an eye on cooking time—it may need adjustment.
What can I serve it with?
I love serving this with roasted veggies or garlic bread. Roasting frozen broccoli in the oven on the side is another quick, delicious pairing.
How long do leftovers last in the fridge?
I keep them up to 4–5 days in an airtight container—still tasty when reheated.
Can I adapt it for dietary needs like gluten-free?
I haven’t personally tested it, but a reader noted that it may work with gluten-free pasta—texture and timing could vary, so watch it closely.
Is this kid-friendly?
Totally! The cheesy layers and hearty pasta are always a hit with kids and comfort food lovers alike.
Can I add meat?
I haven’t tried it exactly here, but mixing in cooked sausage or ground beef into the sauce layer would work beautifully if you want extra savory richness.
Conclusion
I absolutely adore this Easy Crockpot Baked Ziti—it’s comfort food without the fuss. With minimal prep, no boiling, and simple layering, it gives back maximum flavor and texture. It’s become a weekly staple for busy nights and potlucks alike, always delivering cheesy, saucy, slow‑cooker magic.
Print
Easy Crockpot Baked Ziti
- Total Time: 2 hours 50 minutes
- Yield: About 10 servings
Description
A crowd‑pleasing easy crockpot baked ziti that layers uncooked pasta, savory tomato sauce, creamy ricotta, and three cheeses right in the slow cooker—for a hands‑off, luscious pasta dinner everyone devours.
Ingredients
2 (25‑oz) jars pasta sauce
15 oz tomato sauce
1 lb uncooked penne pasta
15 oz ricotta cheese
2 eggs
1/3 cup fresh basil, chopped
2 cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
Instructions
In a bowl, mix ricotta cheese, eggs, and fresh basil.
In another bowl, combine the two jars of pasta sauce with the tomato sauce.
Spray a 6‑quart (or larger) slow cooker lightly with cooking spray for easy cleanup.
Pour about 2 ⅓ cups of the sauce mixture into the bottom of the slow cooker.
Add one-third of the uncooked penne pasta evenly over the sauce.
Dollop or layer half of the ricotta mixture over the pasta.
Sprinkle with half of the Parmesan cheese.
Repeat: another 2 ⅓ cups of sauce, one-third of the pasta, the remaining ricotta mixture, and the remaining Parmesan cheese.
Top with the final third of the pasta and cover with the remaining sauce to ensure everything cooks evenly.
Cover and cook on high for approximately 2 hours and 15 minutes, watching closely toward the end to avoid overly soft noodles.
Sprinkle shredded mozzarella over the top and cook an additional 15 minutes, until melted and bubbly.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main course
- Method: Slow Cooker
- Cuisine: Italian‑American
