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**Slow Cooker Baked Ziti

Slow Cooker Baked Ziti

  • Cooking Time:

    8–9 hours on Low or 3–4 hours on High
  • Servings:



2 lb. bulk Ital­ian pork sausage or ground beef
2 large onions, chopped, 2 c.
2 c. sliced fresh mush­rooms 6 oz.
3 cloves gar­lic, fine­ly chopped
28 oz. San Martzano diced toma­toes, canned undrained
2 — 28 oz. cans San Martzano toma­to puree
6 oz. toma­to paste
1 T. dried basil leaves
1 tsp. dried oregano leaves
1 T. sug­ar
1/2 tsp. salt
1/2 tsp. pep­per
1/2 tsp. crushed red pep­per flakes
8 oz. moz­zarel­la cheese
1 box ziti or riga­toni pas­ta, 16 oz.

  1. Spray 5-quart slow cook­er with cook­ing spray or use a crock pot lin­er.
  2. In 12-inch skil­let, cook sausage, onions, mush­rooms and gar­lic over medi­um heat about 10 min­utes, stir­ring occa­sion­al­ly, until sausage is no longer pink; drain.
  3. Stir in remain­ing ingre­di­ents, EXCEPT noo­dles and cheese.
  4. Place the uncooked pas­ta in a colan­der and run water over the pas­ta. This will add some mois­ture to help cook the noo­dles while in the slow cook­er.
  5. Put a lay­er of sauce in the bot­tom of the slow cook­er, lay­er the noo­dles, moz­zarel­la cheese and repeat until all sause and noo­dles are gone.
  6. Cov­er. Cook on Low for 8 to 9 hours or on High for 3 to 4 hours.
  7. Top with the remain­ing moz­zarel­la cheese and turn to High for 30 min­utes until cheese is melt­ed!

Option­al: Sprinkel with Par­masan Cheese

Vari­a­tion: Can alter recipe to elim­i­nate the sausage to make this a veg­e­tar­i­an dish!

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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PaleomarkJenCrock Pot GirlSonia Recent comment authors
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Just won­der­ing how much pas­ta you use in this recipe and if you have to cook it pri­or or does it cook enough while in the crock pot?


What size cans of San Marzano diced toma­toes an toma­to puree do you use? Thanks!


Ugh…totally dis­ap­point­ed. I have tried oth­er pas­ta dish­es in the past and I don’t think I will try anoth­er one…mushy pas­ta is not for me…I will try again I will just cook every­thing but the pas­ta then makes the pas­ta when it is time to actu­al­ly eat…


I’ve cooked pas­ta for years. This turns pas­ta into mushy par­ti­cles. Not bad tasting…would use some­thing oth­er than ziti if u only want mushy noo­dles . Per­haps aci­ni di pepe or pasti­na. And the pic­ture of the dish shows penne rigate not ziti.


I agree. Thank a lot for doing such a good job. I’ll check to your site to find out more and rec­om­mend my friends about your site.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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