Comforting Crockpot Baked Ziti with Ground Beef

Here is my favorite crockpot baked ziti with ground beef, loaded with seasoned meat, tender pasta, marinara sauce, and lots of melted mozzarella and Parmesan cheese.

This crockpot ziti is one of my go-to dinners when I need something easy but filling. I love that I can just toss everything in the slow cooker and let it do all the work while I’m running around with the kids. Plus, there’s always enough for leftovers the next day!

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What Kind of Ground Beef Should I Use?

For crockpot baked ziti, you’ll want to pick ground beef with the right fat content to keep things flavorful without making your dish too greasy. I recommend using 85/15 ground beef, which has enough fat to stay moist during the long cooking time but won’t leave you with a pool of grease at the bottom of your slow cooker. If you prefer leaner meat, 90/10 will work too, though your ziti might be slightly less rich. Whatever you choose, make sure to brown it well before adding it to the crockpot – this step adds tons of flavor and helps drain off excess fat.

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Options for Substitutions

This crockpot baked ziti is pretty forgiving when it comes to swaps:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or Italian sausage. If using sausage, you might want to reduce the Italian seasoning a bit since it’s already seasoned.
• Ziti: Don’t have ziti? Penne, rigatoni, or mostaccioli work just as well. The key is using a tube-shaped pasta that holds the sauce nicely.
• Half and half: You can use heavy cream for a richer dish, or whole milk if you want something lighter. In a pinch, even evaporated milk works well.
• Beef broth: Chicken broth or vegetable broth can replace beef broth without any issues. The marinara will still give you plenty of flavor.
• Mozzarella: A blend of Italian cheeses works great here. You can also use provolone or fontina, or mix in some ricotta for extra creaminess.
• Marinara: Any tomato-based pasta sauce will do the job. You can use regular spaghetti sauce, crushed tomatoes with herbs, or even a vodka sauce if you’re feeling fancy.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot pasta is adding the ziti too early, which turns it into mush – always wait until the last 20-30 minutes of cooking and check it frequently since pasta can go from perfect to overcooked quickly in a slow cooker.

Another common error is not stirring the pasta enough once it’s added, as the noodles on top can dry out while the ones on the bottom stick together, so give it a good stir every 10 minutes or so.

If your sauce looks too thick when you add the pasta, don’t hesitate to add an extra 1/2 cup of broth since the ziti will absorb a lot of liquid as it cooks.

Finally, resist the urge to lift the lid and peek during the first few hours of cooking – each time you do, you add 15-20 minutes to your cooking time and can throw off the whole schedule.

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What to Serve With Baked Ziti?

Since baked ziti is already pretty hearty and filling, I like to keep the sides simple and fresh. A crisp Caesar salad or mixed green salad with Italian dressing is perfect for cutting through all that cheesy goodness. Garlic bread is always a crowd-pleaser too – you can make it extra special by brushing it with butter, garlic, and a sprinkle of parmesan before toasting. If you want to add some veggies to the meal, roasted broccoli or sautéed green beans with a squeeze of lemon work really well alongside the pasta.

Storage Instructions

Store: Leftover baked ziti keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day, which makes it perfect for easy weeknight dinners or quick lunches throughout the week.

Freeze: This is one of those dishes that freezes like a dream. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need.

Reheat: Warm it up in the microwave for a few minutes, stirring halfway through, or heat it in the oven at 350°F covered with foil until heated through. If it seems a bit dry, just add a splash of marinara or broth before reheating to bring back that saucy goodness.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 160-180 g
• Fat: 140-155 g
• Carbohydrates: 340-370 g

Ingredients

For browning:

• 1.5 tbsp olive oil
• 1/2 onion (finely diced)
• 1.5 tbsp garlic (minced)
• 1 lb ground beef
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 0.75 tsp black pepper (freshly ground is best)

For the slow cooker:

• 2.5 cups beef broth
• 2 cups marinara sauce (I like Rao’s Homemade)
• 1/2 cup half and half
• 16 oz ziti pasta
• 10 oz mozzarella cheese (shredded)
• 3 oz Parmesan cheese (freshly grated)

Step 1: Brown the Aromatics and Ground Beef

• 1.5 tbsp olive oil
• 1/2 onion, finely diced
• 1.5 tbsp garlic, minced
• 1 lb ground beef
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 0.75 tsp black pepper, freshly ground

Heat the olive oil in a large skillet over medium-high heat.

Once shimmering, add the diced onion and sauté for about 5 minutes until softened and translucent.

Add the minced garlic and cook for just 30 seconds until fragrant—garlic burns quickly, so timing is important here.

Add the ground beef, breaking it apart with a spoon as it cooks, and stir in the Italian seasoning, salt, and black pepper.

Cook for 5-7 minutes until the beef is completely browned with no pink remaining.

This browning step creates deep, savory flavors that will anchor the entire dish.

Step 2: Build the Sauce Base in the Crockpot

• browned beef mixture from Step 1
• 2.5 cups beef broth
• 2 cups marinara sauce
• 1/2 cup half and half

Transfer the browned beef mixture from Step 1 into your crockpot.

Pour in the beef broth and marinara sauce, stirring well to combine.

Add the half and half, which will add richness and help balance the acidity of the tomato sauce.

Give everything a good stir to ensure the seasonings are evenly distributed.

I like to use a good quality marinara (Rao’s is excellent) because it makes a real difference in the final flavor—it means you don’t need to simmer forever to develop taste.

Step 3: Slow Cook the Sauce

• sauce mixture from Step 2

Cover the crockpot and cook on low for 6 hours, or on high for 3 hours if you’re short on time.

The sauce will develop deeper flavors and the beef will become tender.

You don’t need to stir during this phase—the slow, gentle heat is doing the work for you.

Step 4: Add the Pasta and Cook Until Tender

• sauce mixture from Step 3
• 16 oz ziti pasta

After the sauce has cooked, stir the uncooked ziti pasta directly into the crockpot, breaking up any clumps and making sure it’s submerged in the liquid as much as possible.

Switch the crockpot to high heat, cover, and cook for 20-30 minutes, stirring occasionally (every 8-10 minutes).

The pasta will absorb the flavorful sauce and reach al dente texture.

I like to stir partway through to ensure even cooking and prevent sticking on the bottom.

Step 5: Melt in the Cheese and Finish

• cooked pasta mixture from Step 4
• 10 oz mozzarella cheese, shredded
• 3 oz Parmesan cheese, freshly grated

Once the pasta is tender, stir in 1 cup of the shredded mozzarella cheese until it’s fully melted and incorporated into the pasta.

Top the entire surface with the remaining mozzarella and the freshly grated Parmesan cheese.

Cover the crockpot and let it sit for 5-10 minutes until the top cheese is melted and bubbly.

The residual heat will melt the cheese without overcooking the pasta underneath.

Comforting Crockpot Baked Ziti with Ground Beef

Delicious Comforting Crockpot Baked Ziti with Ground Beef recipe with step-by-step instructions.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Calories 3650 kcal

Ingredients

  

For browning::

• 1.5 tbsp olive oil
• 1/2 onion (finely diced)
• 1.5 tbsp garlic (minced)
• 1 lb ground beef
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 0.75 tsp black pepper (freshly ground is best)

For the slow cooker::

• 2.5 cups beef broth
• 2 cups marinara sauce (I like Rao's Homemade)
• 1/2 cup half and half
• 16 oz ziti pasta
• 10 oz mozzarella cheese (shredded)
• 3 oz Parmesan cheese (freshly grated)

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for just 30 seconds until fragrant—garlic burns quickly, so timing is important here. Add the ground beef, breaking it apart with a spoon as it cooks, and stir in the Italian seasoning, salt, and black pepper. Cook for 5-7 minutes until the beef is completely browned with no pink remaining. This browning step creates deep, savory flavors that will anchor the entire dish.
• Transfer the browned beef mixture from Step 1 into your crockpot. Pour in the beef broth and marinara sauce, stirring well to combine. Add the half and half, which will add richness and help balance the acidity of the tomato sauce. Give everything a good stir to ensure the seasonings are evenly distributed. I like to use a good quality marinara (Rao's is excellent) because it makes a real difference in the final flavor—it means you don't need to simmer forever to develop taste.
• Cover the crockpot and cook on low for 6 hours, or on high for 3 hours if you're short on time. The sauce will develop deeper flavors and the beef will become tender. You don't need to stir during this phase—the slow, gentle heat is doing the work for you.
• After the sauce has cooked, stir the uncooked ziti pasta directly into the crockpot, breaking up any clumps and making sure it's submerged in the liquid as much as possible. Switch the crockpot to high heat, cover, and cook for 20-30 minutes, stirring occasionally (every 8-10 minutes). The pasta will absorb the flavorful sauce and reach al dente texture. I like to stir partway through to ensure even cooking and prevent sticking on the bottom.
• Once the pasta is tender, stir in 1 cup of the shredded mozzarella cheese until it's fully melted and incorporated into the pasta. Top the entire surface with the remaining mozzarella and the freshly grated Parmesan cheese. Cover the crockpot and let it sit for 5-10 minutes until the top cheese is melted and bubbly. The residual heat will melt the cheese without overcooking the pasta underneath.