This slow cooker baked ziti is one of our favorite easy crockpot meals! It’s a comforting pasta dish made with Italian sausage, pasta, a simple marinara sauce and cheese, cooked to bubbly perfection in the slow cooker.
I use my slow cooker all the time to help me get dinner on the table. With five kids, our evenings are a nonstop blur of activity, so easy crockpot meals like this slow cooker baked ziti are a lifesaver. This crockpot pasta recipe is a simplified variation of classic Baked Ziti. It saves me from having to turn on my oven in the summer, and it’s one of our favorite comfort foods year-round.
Even the pasta cooks right in the slow cooker. While the noodles simmer in the crockpot, they absorb the savory flavors of the sauce. The pasta comes out perfectly tender, the Italian sausage brings so much flavor, and we finish it with mozzarella that melts right on top. This cheesy, meaty, saucy pasta is one of my absolute favorite meals.
Ingredient Notes
Here’s a look at some of the key ingredients. Find the full ingredient list with measurements below.
- Italian Sausage: You can substitute ground beef or ground turkey, but Italian sausage will give you the most flavor. Chicken, pork or turkey sausage all work well.
- Onion & Garlic: These bring lots of savory flavor.
- For the Sauce: You’ll need canned crushed tomatoes, diced tomatoes, Italian seasoning, dried oregano, dried basil, salt and pepper.
- Water: This extra liquid will be absorbed by the pasta as it cooks.
- Pasta: Both ziti and penne work well in this recipe. Feel free to use whole wheat pasta if desired.
- Mozzarella Cheese: We top the pasta with shredded mozzarella at the very end.
How to Make Baked Ziti in a Slow Cooker
Here’s an overview of the recipe steps, along with some helpful tips. The full recipe is in the recipe card below.
- Heat olive oil in a large skillet on the stove. Add the sausage and cook, crumbling the meat, for 3-4 minutes. Then add the onion and continue cooking until sausage is cooked through. Add the minced garlic and cook for 1 more minute. Transfer this meat mixture to the slow cooker.
- Stir in the crushed tomatoes, diced tomatoes, Italian seasoning, oregano, basil, salt, pepper and water. The mixture should be somewhat liquidy – the extra water will be absorbed by the pasta later on. Do not add the pasta yet.
- Slow cook on high for about 3 hours or low for about 6 hours.
- Then stir in the pasta, pressing it all down into the liquid. Cover and continue cooking on HIGH for 15-25 minutes, stirring it once after 15 minutes to make sure pasta cooks evenly.
The pasta cook time will vary by slow cooker and the type of pasta used. If you’ve had your slow cooker on the low setting, it will take longer to cook the pasta when you switch to the high setting since the slow cooker will have to heat up more.
- Sprinkle the shredded mozzarella over the top of the pasta. Cover and let rest for 5 minutes until the cheese melts. Then serve and enjoy!
What to Serve with Crock Pot Baked Ziti
I keep the side dishes simple when I make this crock pot ziti. Here are my favorites:
- Garlic Bread – It’s easy and my whole family loves it!
- I usually make a big Green Salad to get in lots of veggies.
- Roasted Broccoli is a quick, kid-friendly vegetable side dish.
- If you’re making this for a weekend dinner and have a little more time, my Homemade Breadsticks are soft, chewy and irresistible!
More Easy Crockpot Meals
- Slow Cooker Taco Pasta – Have you tried this reader favorite yet?
- Crockpot Chicken and Mushrooms – Juicy chicken thighs, mushrooms and orzo pasta are such a tasty combination!
- Slow Cooker Chili – This thick and hearty chili is made with ground beef, beans and my best mix of chili spices.
- Crockpot Meatballs – Savory Italian meatballs in marinara sauce, ready to spoon over your favorite pasta shape.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Slow Cooker Baked Ziti
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, or ground beef or ground turkey
- 1 small onion, chopped
- 4 cloves garlic, minced
- 28 ounce can crushed tomatoes
- 15 ounce can diced tomatoes
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 2 ½ cups water
- 16 ounces uncooked ziti pasta, or penne pasta
- 1 cup (4 ounces) shredded mozzarella cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (or ground beef or turkey) and cook, crumbling the meat, for 3-4 minutes. Add the onion and continue cooking until sausage is cooked through. Add the minced garlic and cook for 1 more minute, stirring. Drain off excess grease.1 tablespoon olive oil, 1 pound Italian sausage, 1 small onion, 4 cloves garlic
- Transfer meat mixture to slow cooker. Add the crushed tomatoes, diced tomatoes, Italian seasoning, oregano, basil, salt, pepper and water. Stir. (Do not add the pasta yet; it cooks at the very end. Don't worry that the mixture will seem liquidy right now. The extra water will be absorbed later on when the pasta cooks in the slow cooker.)28 ounce can crushed tomatoes, 15 ounce can diced tomatoes, 1 ½ teaspoons Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¾ teaspoon salt, ⅛ teaspoon black pepper, 2 ½ cups water
- Cover and cook on high setting for about 3 hours or low setting for about 6 hours.
- Stir in the pasta, pressing it all down into the liquid. Cover and continue cooking on HIGH for 15-25 minutes, stirring it once after 15 minutes to make sure pasta cooks evenly. (Pasta cook time will vary by slow cooker. If you’ve had your slow cooker on the low setting, it will take longer to cook the pasta when you switch to the high setting.)16 ounces uncooked ziti pasta
- When pasta is tender, turn off the slow cooker.
- Sprinkle the shredded mozzarella over the top of the pasta. Cover and let rest for 5 minutes until cheese on top is melted. Then serve.1 cup (4 ounces) shredded mozzarella cheese
I originally shared this recipe in April 2018. Post updated September 2025 with a retested and improved recipe, more helpful tips, new photos and a step-by-step recipe video.
I made this tonight and the pasta was VERY gummy tasting. Next time I’ll cook the pasta and add it after that.
Hi Dinah, I’m sorry that this didn’t turn out how you had hoped. I’ve never had a problem with gummy pasta. Would you mind sharing what type of pasta you used, and if it was whole wheat?
Say you’re in a rush to make this, can I do the meat and seasonings in an hour, or will there be too much water there?
The amount of water shouldn’t be affected with a shorter cook time. The flavors might not develop as much, but I think it would still be tasty. Just make sure that you fully cook the meat before adding it to the slow cooker.
Could this be made vegetarian by using Quorn mince (or similar) do you think?
Can I make this and other slow cooker recipes in the Instant Pot using the slow cooker function without changing anything in the recipe? I’m fairly new to the IP and so far have only used pressure cooking functions. Thanks!
Hi Michele, I haven’t used my Instant Pot as a slow cooker, but I believe that the slow cooker function is supposed to work just like a regular slow cooker. However, I have read that regular slow cookers work better for slow cooking than the Instant Pot. Check your manual to be sure to use the right settings (for example you will leave the steam valve in the venting position) and I think it should work.
You mentioned this reheats well. Can you do that in the crock pot and if so do you do it on high or low and for how long?
I wouldn’t recommend reheating this in the crockpot because the crockpot doesn’t heat hot enough. I usually reheat single servings in the microwave. You can also reheat in the oven, covered, at 350 degrees until hot.
I don’t have a can of tomatoes on hand- think I could use a jar of pasta sauce instead? Maybe cut down on the seasonings a bit?
I think that will work. Just use a similar volume of sauce as the tomatoes. You could cut down the seasonings, but I bet it would be fine if you left them as is. 🙂
So the first time I made this on High setting and less salt and it was lacking a bit in flavor. Yesterday, I made it for a second time on Low setting and I added salt while cooking the turkey and then again right before throwing in the pasta. It was DELICIOUS!!! Thank you again for a quick and delicious dinner! I have an almost 4 year old, a 2 year old and a 2 month old so all these slow cooker recipes are really saving me. I am still able to get homemade and healthy dinners on the table while currently having somewhat of a busy life hahh . I truly appreciate all of you ladies that spend your time creating and sharing your delicious and time saving recipes online!!
Aren’t slow cooker recipes the best?? Especially in this crazy busy season of life. 🙂 I’m happy to hear that you were able to adapt this one to suit your tastes. I always err on the side of less salt with my recipes, because it’s easy to add more.
This is our “go to” pasta recipe, a favorite family! We followed the recipe and added Parmesan cheese, making it extra cheesy. The leftovers are frozen in individual freezer bags and after thawing warm perfectly in the microwave. It’s so easy to make, add a salad and garlic bread (splurge!) and enjoy!
I’m so happy to hear that! Thanks for sharing how you freeze and reheat the leftovers. 🙂
Would adding ricotta be okay?
This will cook fine if you add ricotta cheese. If you stir it in, it will likely make the tomato sauce pink (depending on how much you use). You might consider following the recipe as is and then serving the pasta with a spoonful of ricotta.
All I have is regular white pasta, will I have to adjust the cooking time when I add it in? I like my pasta al dente, by the way!
The cooking time really depends on how hot your slow cooker cooks, as they all vary. I recommend cooking for about 10 minutes after stirring in the pasta, then stirring again, and checking every 5 minutes or so until it is cooked to your liking.
What could I use in place of the two cans of tomatoes? (My husband cannot eat tomatoes) Maybe a broth base of some sort?
Hi Debbie,
I don’t think this recipe works without the tomatoes since it is a tomato based pasta recipe.
You would be making a beef and noodles sort of dish. And thicken the sauce into a gravy. Add some frozen peas carrots and onions, for flavor and color. Use your favorite beef seasonings. It’s a wholly different dish or you can leave it un thickened for a Hamburger Soup. Try using the search function on Pinterest for recipes for hamburger without tomatoes. Might be helpful.
Hi I had a question, mine is almost done cooking and I’m about to add the pasta, but I wonder why the consistency is so watery? I didn’t drain the juice from the tomato cans, so I’m wondering if that effected the texture. I’m hoping it’ll thicken once I add the pasta. Would you recommend I drain some of the water?
The extra liquid will be absorbed by the pasta. Don’t drain it. 🙂
I used sausage instead of Turkey meat . How will that affect the sauce should I not add so
much water ?
Hi Lisa, it shouldn’t affect the sauce much, other than flavor. You should use the same amount of water. Enjoy!
Am I supposed to drain the grease out of the meat or leave it in?
I recommend draining off excess grease.
Does this freeze well?
Yes, I think this would freeze well.
This was really good!
Another great recipe from Kristine’s Kitchen!! It came perfectly in 3 hours on high. Everyone enjoyed it and we all had seconds! Thank you Kristine!