# Crockpot Baked Ziti with Meat Crockpot ziti recipes with meat give you baked ziti flavor without turning on the oven. Italian sausage and ground beef cook in marinara, then pasta finishes in the same pot with plenty of cheese. [Print](#wpzoom-recipe-card-crockpot-ziti-recipes-with-meat) ## Crockpot Baked Ziti with Meat Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 8 servings Prep time 20 minutes Cooking time 4 hours  A meaty marinara cooks slowly, then ziti and cheese finish in the same pot. It is a hands-off dinner that feeds a crowd. ### Ingredients - 1 lb ground beef - 1 lb Italian sausage, casings removed - 1 medium yellow onion, diced - 4 cloves garlic, minced - 1 jar (24 oz) marinara sauce - 1 can (14.5 oz) diced tomatoes - 1 cup water - 1 tsp Italian seasoning - 1/2 tsp salt - 1/4 tsp red pepper flakes - 1 lb ziti, uncooked - 1 cup ricotta cheese - 3 cups shredded mozzarella - 1/2 cup grated Parmesan - 2 tbsp chopped fresh basil ### Directions - Brown the beef, sausage and onion in a large skillet 8 to 10 minutes until no pink remains. Drain well. - Add the garlic and cook 30 seconds. - Move the meat to a 6-quart slow cooker. - Stir in the marinara, tomatoes, water, Italian seasoning, salt and pepper flakes. - Cover and cook on LOW 3 hours or HIGH 1 1/2 hours. - Stir in the dry ziti, pushing it into the sauce. - Cover and cook on HIGH 45 to 60 minutes, stirring once, until the pasta is al dente. The meat should read 160°F. - Dollop the ricotta over the top and sprinkle with 2 cups of mozzarella and the Parmesan. - Cover and cook 15 more minutes until the cheese melts. - Top with the last cup of mozzarella and the basil. ### Notes Use turkey sausage to lighten it. Add spinach in the final 10 minutes. Leftovers keep 4 days refrigerated and freeze well for 2 months. Serve with garlic bread and a green salad. ## Why ziti cooks well in the crockpot Crockpot baked ziti with meat is a lazy cook's lasagna. You get the same layers of meaty sauce, tender pasta and melted cheese, without boiling noodles or building layers. The sauce simmers first so the flavors blend, then the dry pasta goes in and cooks right in it. That last part is what makes the dish work. The pasta absorbs the seasoned sauce as it softens, so every tube is full of flavor instead of sitting in a pool of it. The cheese goes on in the final minutes, so it melts without turning oily. ## Ingredients worth a closer look Ground beef and Italian sausage: the mix gives you the best flavor. The sausage brings fennel and fat, and the beef keeps it meaty. Use mild or hot sausage depending on your table. Marinara and diced tomatoes: a 24-ounce jar plus a can of diced tomatoes gives you enough sauce and a little texture. Pick a jar with a short ingredient list. Ziti: use dry, regular ziti or penne. Do not use thin pasta like spaghetti or fresh pasta, which turn mushy. Ricotta: whole-milk ricotta gives a creamy layer. Dollop it on top rather than stirring it in, so it stays in soft clouds. Mozzarella: shred a block of low-moisture mozzarella. Pre-shredded works, but block cheese melts better. Italian seasoning and red pepper flakes: a teaspoon of the blend and a pinch of flakes give the sauce a warm, familiar flavor. Add the flakes in small amounts, since heat builds over a long cook. ## Tips for pasta that stays firm Add the ziti late: the most common mistake is putting dry pasta in with the sauce at the start. After 3 hours on LOW, stir it in, turn to HIGH, and cook 45 to 60 minutes. Stir once to keep pieces from sticking. Make sure there is enough liquid: the pasta needs the water and sauce to submerge. If it looks dry halfway, add a half cup of water. A starved cooker leaves hard spots. Layer the cheese: dollop ricotta, sprinkle two cups of mozzarella and the Parmesan, then cover for 15 minutes. Add the last cup when serving so there is a stretchy, fresh layer. A sprinkle of fresh basil at the end adds color and a clean herb note. ## Ways to change it up Use all ground beef, all sausage, or ground turkey. A bag of baby spinach folded in at the end adds greens. Add a teaspoon of fennel seed to the beef if you skip the sausage. For a meatless version, swap the meat for two cups of mushrooms and a can of white beans. Pre-cooked pasta does not work as a swap for dry. It turns to mush by the time the cheese melts, so use dry pasta only. ## Sides and serving A big green salad with a sharp Italian dressing and warm garlic bread are the classic partners. Roasted broccoli or a caesar salad also work. Put out grated Parmesan and red pepper flakes so people can season their own plates. Add extra marinara on the side for anyone who likes their pasta saucier. ## Fridge, freezer and reheating Leftovers keep 4 days in the fridge. The pasta continues to absorb sauce, so the dish gets thicker as it sits. Pack it in single-serving containers so lunch is ready for days. Freeze portions for up to 3 months. Thaw in the fridge overnight and reheat in a covered dish at 350°F, or in the microwave with a splash of water, until it reaches 165°F in the center. Stir halfway through so it heats evenly.