Crockpot Baked Ziti with Ricotta and Italian Sausage

Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine American, Italian

Servings 6

Slow Cooker (Crockpot) A standard 6-quart slow cooker works best. It gives the pasta room to cook evenly without clumping.
Large skillet Used to brown the Italian sausage and sauté the onion and garlic before adding them to the crockpot. This step adds depth of flavor you won’t get from raw ingredients alone.
Wooden Spoon or Spatula For stirring without damaging your cookware.
Measuring cups and spoons Accuracy helps ensure the pasta cooks properly.
Cheese grater (optional) If grating your own Parmesan or mozzarella.

Ziti pasta: Traditional ziti is ideal because the hollow tubes catch sauce beautifully and hold up well in the slow cooker. You can substitute penne if needed but ziti gives the most authentic baked ziti texture for slow cooker ziti crock pot recipes.

Italian sausage: Use bulk Italian sausage or remove sausage from the casings. Mild sausage keeps the dish family-friendly while hot Italian sausage adds a subtle kick. This recipe focuses on sausage, but if you’re used to crockpot baked ziti ground beef versions, you can swap it in easily.

Whole milk ricotta cheese: This adds creaminess and richness without making the dish heavy. Whole milk ricotta holds up better in long cooking than low-fat versions.
Shredded mozzarella cheese: For that classic melty stretchy texture.
Grated Parmesan cheese: Adds a salty nutty backbone to the dish.

Marinara sauce: Choose a good-quality jarred sauce or homemade if you have it. A thicker sauce works best for crockpot pasta recipes easy enough to avoid watery results.
Onion: Finely diced for sweetness and depth.
Garlic: Fresh garlic brings warmth and aroma.
Tomato paste: Intensifies the tomato flavor without adding excess liquid.

Water or broth: Helps cook the pasta evenly in the crockpot.
Italian seasoning: A blend of oregano basil, and thyme ties everything together.
Salt and black pepper: Adjust to taste.
Red pepper flakes optional: For gentle heat.
Olive oil: For browning the sausage and aromatics.

Heat olive oil in a large skillet over medium heat. Add the Italian sausage and break it up with a spoon as it cooks. Once browned and fully cooked, remove excess grease if needed.

Add diced onion to the skillet with the sausage and cook until softened. Stir in garlic and cook just until fragrant. Add tomato paste and Italian seasoning, letting it toast briefly for deeper flavor.

Lightly grease the crockpot insert. Spread a thin layer of marinara sauce on the bottom. Add half of the uncooked ziti, followed by half of the sausage mixture, dollops of ricotta, and a sprinkle of mozzarella and Parmesan. Repeat the layers.

Pour remaining marinara sauce over the top, then add water or broth evenly around the edges. Gently press the pasta down so it’s mostly submerged.

Cover and cook on low until the pasta is tender and the sauce is thickened. This method is what makes crockpot ziti slow cooker meals so appealing—you get baked ziti texture without the oven.

Sprinkle remaining mozzarella over the top, cover again, and let it melt before serving.

Let the ziti rest briefly before serving so the layers set up. Finish with fresh herbs if desired.