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Slow Cooker Baked Ziti – Easy Crockpot Pasta with Ground Beef and Mozzarella

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This Slow Cooker Baked Ziti is an easy, comforting pasta dinner made with ground beef, onion, garlic, tomatoes, marinara sauce, and Italian herbs. The pasta cooks in a flavorful tomato broth right in the slow cooker, then gets topped with mozzarella for a delicious, cheesy finish. It is a convenient family-friendly meal with classic baked ziti flavor and minimal cleanup.

Ingredients

Ingredients

  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 can diced tomatoes with liquid (28 oz / 798 g)
  • 2 1/2 cups marinara sauce
  • 2 1/2 cups low-sodium chicken broth
  • 4 cups dry penne or ziti pasta (about 340 g)
  • 2 cups shredded mozzarella cheese

Instructions

  1. Brown the beef: In a large skillet over medium-high heat, cook the ground beef with the chopped onion for 6–8 minutes, breaking the meat into small pieces. Cook until the beef is browned and reaches 160°F (71°C). Drain excess grease.
  2. Add the garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant.
  3. Combine the sauce: Transfer the beef mixture to a 6-quart slow cooker. Add the salt, dried basil, dried parsley, diced tomatoes with their liquid, marinara sauce, and chicken broth. Stir well.
  4. Cook the sauce: Cover and cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours, until hot and the flavors have blended.
  5. Add the pasta: Stir in the dry penne or ziti, making sure the pasta is mostly submerged in the liquid. Cover and cook on HIGH for about 20–40 minutes, stirring once or twice if possible, until the pasta is just tender. Check early because slow cookers vary.
  6. Add the mozzarella: Sprinkle the shredded mozzarella evenly over the pasta. Cover and cook for another 10–15 minutes, until the cheese is melted.
  7. Rest and serve: Turn off the slow cooker and let the baked ziti rest for 5–10 minutes to allow the sauce to thicken. Serve warm.

Notes

  • Brown the beef first: This improves flavor and allows excess grease to be removed before slow cooking.
  • Pasta timing varies: Slow cookers heat differently, so begin checking the pasta after 20 minutes. Overcooking can make it soft.
  • Keep pasta submerged: Stir the pasta into the sauce thoroughly so it cooks evenly. Add a little hot broth or water if the mixture looks too dry before the pasta is tender.
  • Cheese options: For extra flavor, use freshly shredded mozzarella. Pre-shredded cheese also works.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with a splash of broth or water to loosen the sauce.
  • Note: This slow cooker version has a saucy, cheesy texture rather than the firm, oven-baked layers of traditional baked ziti.

Find it online: https://ayoubrecipe.com/slow-cooker-baked-ziti-easy-crockpot-pasta-with-ground-beef-and-mozzarella/