Description
This Slow Cooker Baked Ziti is a comforting and easy-to-make Italian-inspired dish featuring tender ground beef, flavorful herbs, juicy tomatoes, marinara sauce, and perfectly cooked pasta, all slow-cooked to meld the flavors together. Finished with melted mozzarella cheese, it’s a hearty meal perfect for busy days when you want a delicious, hands-off dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion (finely chopped)
- 2 cloves garlic (finely minced)
Seasonings and Sauces
- 1½ teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 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 softened, about 5 minutes. This process builds the initial rich flavor base for the dish.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, dried basil, and dried parsley. Cook for an additional 1 minute to release the garlic’s aroma and allow the herbs to bloom.
- Transfer to Slow Cooker and Combine Sauces: Transfer the cooked 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 everything together until well combined.
- Slow Cook the Sauce Mixture: Cover the slow cooker and let it cook on low heat for 6 hours or on high heat for 3 hours. This slow cooking develops deep, savory flavors and tenderizes the ingredients perfectly.
- Add the Pasta and Cook Until Al Dente: After the initial slow cooking, set the slow cooker temperature to high. Add the dry uncooked pasta to the sauce and stir thoroughly to combine. Cover and continue cooking for 15 to 30 minutes, checking the pasta at 15 minutes to ensure it reaches al dente texture.
- Top with Mozzarella and Melt: Once the pasta is cooked, remove the slow cooker from heat. Sprinkle the shredded mozzarella evenly over the top, cover again, and let it sit for 3 to 5 minutes until the cheese has melted and is bubbly.
Notes
- Use low-sodium broth and sauce options to better control salt levels.
- Adjust pasta cooking time based on your slow cooker’s heat consistency; stirring at 15 minutes helps prevent sticking.
- For a vegetarian version, substitute beef with plant-based ground meat and use vegetable broth.
- If preferred, add extra herbs or red pepper flakes for additional flavor and heat.
- Letting the dish rest with cheese covered helps achieve a gooey, satisfying texture.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 7g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
