This Crock Pot Baked Ziti is so delish! Tender pasta in a creamy tomato-basil sauce topped with melty mozzarella and Parmesan – this one’s kid AND adult friendly and couldn’t be easier to make. No need to boil the pasta separately and hardly any chopping – just dump and go!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Slow Cooker Baked Ziti
- Crock Pot Baked Ziti Recipe Ingredients
- How to Make It
- Tip for Success
- More Easy Pasta Recipes
The Story Behind the Recipe
This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.
This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.
I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.
I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.
Why You’ll Love Slow Cooker Baked Ziti
- Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
- Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.
Crock Pot Baked Ziti Recipe Ingredients
- Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
- Crushed canned tomatoes – You’ll need one large can (28 ounces).
- Water – Two cups to help cook the pasta.
- Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
- Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
- Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
- Salt & pepper
- Heavy cream
- Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
- Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
- Parmesan cheese
How to Make It
- First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
- Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
- Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
- Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
- Garnish with more basil if you like and serve.
Tip for Success
- Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.
I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.
More Easy Pasta Recipes
- The Laziest Lazy Lasagna Ever
- Butternut Squash & Spinach Pasta Pie
- Baked Boursin Pasta
- Baked Mac & Cheese Recipe
Crock Pot Baked Ziti
Ingredients
- 12 ounces dry penne or ziti pasta
- 28 ounces crushed tomatoes (1 large can)
- 2 cups water
- 2 teaspoons granulated sugar (optional*)
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- 1/2 cup heavy cream
- 1/4 cup fresh basil (chopped; or 2 tablespoons freeze-dried basil)
- 4 ounces mozzarella cheese (shredded; about 1 cup; divided)
- 1/4 cup shredded Parmesan cheese (divided)
Equipment
- 1 3-quart or larger slow cooker
Instructions
- Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
- Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
- Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
- Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
