There is something mighty comforting about a supper that asks so little of the cook and still comes out hearty enough to gather everybody to the table without complaint. This slow cooker ziti is the kind of practical meal country home cooks have always prized: a handful of dependable ingredients, a crock that does the work, and a panful of bubbling pasta and meatballs that tastes like you fussed all afternoon. Using dry ziti right in the slow cooker is an old-fashioned sort of kitchen wisdom too, stretching simple pantry staples into a warm, filling meal with hardly any muss.
Serve this with a crisp green salad, simple garlic bread, or buttered green beans if you want a little color on the plate. If you are feeding a bigger crowd, a dish of roasted broccoli or sautéed zucchini fits right in, and for Sunday supper I like to set out a bowl of grated Parmesan and a little red pepper flake so everybody can finish their helping just the way they please.
Slow Cooker 5-Ingredient Baked Ziti
Servings: 6
Ingredients
1 bag (24 to 26 ounces) frozen meatballs
1 pound dry ziti pasta
1 jar (24 ounces) marinara sauce
1 cup water
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of a 6-quart slow cooker insert if you like easier cleanup, then spread the frozen meatballs in an even layer across the bottom.
2. Pour the dry ziti evenly over the meatballs. Spoon the marinara sauce over the pasta, then add the 1 cup of water. Stir gently just enough to coat the pasta and settle everything down into the sauce without breaking the ziti.
3. Cover and cook on low for 3 to 4 hours, checking at the 3-hour mark. The pasta should be tender but still a little firm to the bite, and the meatballs should be cooked through.
4. Drop spoonfuls of ricotta over the top, then sprinkle on the mozzarella. Cover again and cook for 10 to 15 minutes more, just until the cheese is melted and everything is hot.
5. Spoon into bowls or onto plates and serve hot.
Variations & Tips
Watch the cooking time: Slow cookers all run a little differently, and dry pasta can go from just right to too soft in a hurry. Start checking at 3 hours so the ziti stays pleasantly al dente instead of turning mushy.
Make it extra saucy: If your family likes a looser, saucier baked pasta, add an extra splash of water or a little more marinara near the end of cooking. The pasta drinks up a surprising amount of liquid as it sits.
Cheese on top finish: For a prettier top, let the mozzarella melt undisturbed for the last few minutes before serving. That gives you nice creamy pockets of ricotta and a soft cheesy blanket across the whole pot.
Swap the meatballs: You can use turkey or chicken meatballs if that is what you keep on hand. Just be sure they are fully cooked through before serving, same as you would with beef meatballs.
Add a little seasoning: Even with just a few ingredients, a sprinkle of dried Italian seasoning, black pepper, or red pepper flakes can give the sauce a little lift if you want to dress it up without changing the easy nature of the dish.