Alright, can we be real for a second? Some nights, the idea of cooking a “proper dinner” makes me want to run straight into the arms of cold cereal. Or worse — chips straight from the bag. Don’t look at me like that, I know I’m not the only one!
That’s why I keep this Slow Cooker Baked Ziti tucked in my back pocket — figuratively, of course. I’ve made this more times than I can count, especially after long days when my feet ache, the dog needs walking, and my email inbox is still throwing tantrums.
You just throw it all in the slow cooker, close the lid, and forget about it for a few hours. Meanwhile, your kitchen smells like you’ve got an Italian grandma in there stirring sauce from scratch — except you’re sprawled on the couch catching up on that show you pretend you don’t binge.
Did You Know?
Little side note: Baked ziti is pretty much lasagna’s easygoing cousin. Same cheesy, saucy comfort — none of the layering gymnastics that leave you scrubbing pans until midnight. My kind of math.
What You’ll Need — Nothing Fancy
Here’s the beauty — you probably have most of this stuff already:
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1 pound ground beef or Italian sausage (or whatever’s on sale, honestly)
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1 jar (24 oz) of marinara — I grab whatever’s on the shelf, but Rao’s is my treat-yourself splurge
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1 can (15 oz) crushed tomatoes
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1 teaspoon Italian seasoning
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Salt & black pepper (don’t overthink it)
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1 pound ziti pasta
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1 cup ricotta cheese — the dollops are my favorite part
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2 cups shredded mozzarella (pile it on, we’re not here for dry noodles)
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1/2 cup grated Parmesan
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Fresh basil if you’ve got some wilting in the fridge — totally optional
Let’s Make This Happen
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Brown that meat in a skillet. Drain the fat — no one wants a greasy ziti.
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Dump the cooked meat into your slow cooker. Pour in the marinara and crushed tomatoes, add the Italian seasoning, salt, pepper — give it a stir.
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Add the uncooked pasta right into the sauce. Give it another good stir so it’s all swimming in that tomato bath.
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Take a spoon and drop little clouds of ricotta on top. Don’t fuss too much, they’ll melt and mingle.
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Lid on. LOW for 3–4 hours. Go do life.
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About 20 minutes before dinner, sprinkle mozzarella and Parmesan all over. Let it melt and get all gooey.
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Serve it up hot, maybe scatter some basil if you’re feeling fancy or need to impress the picky teenager at the table.
What to Serve With It (Or Not)
I’m a big believer that a little green stuff on the side makes me feel better about all that cheese. So, toss together a quick salad — bagged lettuce, splash of vinaigrette, call it gourmet.
Crusty garlic bread? Yes, please. You’ll want something to mop up the sauce puddles. And if you’re sipping, a glass of red wine or some fizzy water with lemon does the trick.
Make It Yours
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