Description
A comforting and easy Slow Cooker Baked Ziti recipe that combines browned ground beef, aromatic herbs, tomato sauce, and tender pasta, all cooked to perfection in a slow cooker and topped with melted mozzarella cheese. Perfect for a hands-off dinner that delivers rich flavors and cheesy goodness.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion (finely chopped)
- 2 cloves garlic (finely minced)
Seasonings
- 1½ teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Liquids and Sauces
- 1 can diced tomatoes with liquid (28oz or 798ml)
- 2½ cups marinara sauce
- 2½ cups low-sodium chicken broth
Pasta and Cheese
- 4 cups dry penne or ziti pasta (340g)
- 2 cups shredded mozzarella cheese
Instructions
- Brown the beef and onion: In a large skillet over medium-high heat, cook the ground beef and finely chopped onion until the beef is browned and the onion is tender, about 5 minutes. Drain any excess fat if necessary.
- Add seasonings and garlic: Stir in the finely minced garlic, salt, dried basil, and dried parsley. Cook for an additional 1 minute to allow the flavors to develop.
- Transfer to slow cooker and add liquids: Place the beef mixture into a 5- to 6-quart slow cooker. Add the canned diced tomatoes with liquid, marinara sauce, and low-sodium chicken broth. Stir well to combine all ingredients evenly.
- Slow cook the base mixture: Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. This slow cooking melds the flavors and tenderizes the mixture.
- Add pasta and cook till al dente: Turn the slow cooker to high temperature. Add the uncooked dry penne or ziti pasta and stir until fully combined with the sauce. Cover and continue cooking for 15 to 30 minutes, checking and stirring at the 15-minute mark to prevent sticking and to monitor pasta doneness until al dente.
- Top with mozzarella and finish: Remove the slow cooker from heat. Sprinkle the shredded mozzarella cheese evenly over the top. Cover and let sit for 3 to 5 minutes until the cheese has melted and is bubbly.
Notes
- For a vegetarian option, substitute ground beef with plant-based meat or omit it entirely and add extra vegetables.
- Using low-sodium chicken broth helps control the salt content, but adjust seasoning as needed.
- Stir the pasta gently after adding to prevent sticking and ensure even cooking.
- You can add a pinch of red pepper flakes for a spicy variation.
- If mozzarella isn’t melting well, you can broil the finished dish for 1-2 minutes for a bubbly and golden top.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
