Go Back

Crockpot Ziti

A rich, cheesy pasta dish made in a slow cooker, perfect for busy weeknights. A family favorite that's easy on the wallet and incredibly satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Pasta
  • 2 pounds ground beef Can substitute with ground turkey or chicken.
  • 16 ounces uncooked Ziti pasta Can swap for another pasta shape.
Sauce and Seasoning
  • 1 Tablespoon minced garlic Fresh garlic enhances flavor.
  • 1 Tablespoon onion powder
  • 1 teaspoon Italian Seasoning
  • 24 ounces marinara sauce Quality sauce improves flavor.
  • 14 ounces water
  • to taste Salt and pepper
Cheese
  • 15 ounces cottage cheese Provides creaminess.
  • 1 cup grated parmesan cheese Divided use: ½ cup for layering.
  • 2 cups shredded mozzarella and provolone cheese Add at the end for a melty top.

Method
 

Preparation
  1. Add ground beef to a large skillet. Cook and crumble over medium heat until browned, draining any excess grease.
  2. Stir in minced garlic, onion powder, and Italian Seasoning. Sauté for about a minute.
  3. Add marinara sauce and water, season with salt and pepper, then remove from heat.
  4. Spray the inside of a 6-quart crockpot with non-stick spray.
Layering and Cooking
  1. Layer one-third of the meat sauce, one-third of the uncooked ziti, half of the cottage cheese, and ½ cup of parmesan in the crockpot.
  2. Repeat the layering process with another third of the meat sauce, noodles, remaining cottage cheese, and parmesan.
  3. Finish with the last of the noodles and meat sauce, ensuring all is well covered.
  4. Cover and cook on high for 2.5 to 3 hours until noodles are tender.
  5. In the last 15 minutes, add shredded mozzarella and provolone cheese on top.
  6. Serve hot, optionally garnished with parsley and extra cheese.

Notes

Allow leftovers to cool completely before storing in airtight containers. Refrigerate for up to 3-5 days or freeze for up to 3 months. Ensure reheating reaches 165°F for safety.