Alright, can we be real for a second? Some nights, the idea of cooking a “proper dinner” makes me want to run straight into the arms of cold cereal. Or worse — chips straight from the bag. Don’t look at me like that, I know I’m not the only one!
That’s why I keep this Slow Cooker Baked Ziti tucked in my back pocket — figuratively, of course. I’ve made this more times than I can count, especially after long days when my feet ache, the dog needs walking, and my email inbox is still throwing tantrums.
You just throw it all in the slow cooker, close the lid, and forget about it for a few hours. Meanwhile, your kitchen smells like you’ve got an Italian grandma in there stirring sauce from scratch — except you’re sprawled on the couch catching up on that show you pretend you don’t binge.
Did You Know?
Little side note: Baked ziti is pretty much lasagna’s easygoing cousin. Same cheesy, saucy comfort — none of the layering gymnastics that leave you scrubbing pans until midnight. My kind of math.
What You’ll Need — Nothing Fancy
Here’s the beauty — you probably have most of this stuff already:
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1 pound ground beef or Italian sausage (or whatever’s on sale, honestly)
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1 jar (24 oz) of marinara — I grab whatever’s on the shelf, but Rao’s is my treat-yourself splurge
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1 can (15 oz) crushed tomatoes
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1 teaspoon Italian seasoning
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Salt & black pepper (don’t overthink it)
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1 pound ziti pasta
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1 cup ricotta cheese — the dollops are my favorite part
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2 cups shredded mozzarella (pile it on, we’re not here for dry noodles)
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1/2 cup grated Parmesan
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Fresh basil if you’ve got some wilting in the fridge — totally optional
Let’s Make This Happen
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