This incredible Crock Pot Baked Ziti dish comes together without stress! The whole family will love this slow cooker pasta dish, and you’ll feel great about the extra nutrition from mushrooms and spinach.
Great for a Sunday dinner but easy enough for a weeknight dinner. This recipe will instantly become a staple for any home cook!
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🩵 About This Recipe
Super easy as a healthy weeknight meal, this slow cooker pasta bake is a hands off take on baked ziti that comes together in no time! The pasta doesn't have to be cooked first - just combine everything and slow cook.
You can even add a protein to make this dish even heartier. It's perfect for nights when you don't have time to spend hours in the kitchen but still want a satisfying and wholesome meal!
And for even more delicious pasta bakes, try my Baked Ravioli Casserole or this Mushroom Spinach Ricotta Pasta Bake!
What readers are saying...
This dish is extremely easy and quick to put together. Comes out PERFECT! No mushy noodles. Absolutely delicious!
- Christine
🧂 Gather Your Ingredients
- ziti - any tube shaped pasta will work here, but ziti is your best bet.
- ricotta cheese - adds a rich and creamy flavor to your pasta bake.
- egg whites - help thicken your ziti and give it a comforting and satisfying consistency.
- cheese - both Parmesan and mozzarella for gooey, cheesy goodness.
- salt and pepper - season to taste.
- spaghetti sauce - use your favorite jarred spaghetti sauce from the store.
- mushrooms - give this dish a nice hearty flavor.
- spinach - for extra nutrition and color.
🔪 Let's Make Crock Pot Baked Ziti!
(Or click here to jump right to the recipe card with measurements!)
Make Ricotta Mixture
Combine ricotta with egg whites, Parmesan, mozzarella, salt, and pepper.
Add Noodles
Place half the uncooked noodles in the bottom of your slow cooker.
Layer Ingredients
Add a layer of spaghetti sauce, add a layer of the ricotta mixture, and then add the mushrooms and spinach.
Finish Layers
Repeat the process with another layer of noodles, add more sauce, and finish with the rest of the ricotta.
Cook
Finish with a layer of sauce, then cook on low for 4 hours.
More Cheese
About five minutes or so before you serve the ziti, sprinkle mozzarella on top. Cover to melt and then serve!
💡 Expert Tips and Tricks
- You can use frozen spinach if you like, but be sure to let it thaw and remove any excess liquid.
- Add ground beef, ground turkey, meatballs, or sausage layered between the layers of sauce for some extra protein.
- Feel free to switch up the orders of the layers if you like, but I've found everything cooks the best when layered like this.
❔ FAQs
Yes. As long as there's some kind of liquid along with the pasta, it'll cook fine.
Adding veggies to ziti adds moisture, so be sure to get rid of any moisture before you add them, especially the spinach!
If you want a much thicker result, you can make a cornstarch slurry by combining equal parts cornstarch and water and then mixing it into the pasta bake.
📝 Substitutions and Variations
- Swap out the mushrooms for zucchini, eggplant, or bell peppers if you prefer.
- For some added flavor, use a dash of red pepper flakes or some Italian seasoning in the ricotta mixture.
- Fontina and provolone are great substitutes for or additions to mozzarella.
- Sprinkle with fresh chopped herbs like parsley or basil for more pops of color and herbal flavor.
Kristin’s Kitchen Tip
Feel free to add other seasonings, different types of cheeses, or other kinds of pasta to customize this dish to your liking!
🥡 Storage and Reheating
Transfer any leftovers to an airtight container and store in the fridge for 3 to 4 days. You can also freeze your ziti for several months at a time.
To reheat, microwave individual portions until they're heated through again. You can also put everything back in the oven to reheat more at one time! If you're reheating from frozen, let the ziti thaw in the fridge first.
Keep It Handy
Don't have time for this crock pot baked ziti recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
For a delicious pairing, serve this crock pot ziti with a Slow Cooker Olive Parmesan Bread or Homemade Cheddar Bacon Bread, and then add another light side like Cucumber Salad or a Vegetarian Kale Caesar Salad!
😋 More Slow Cooker Pasta Recipes You'll Love
- Crock Pot Buffalo Chicken Mac and Cheese - Bold, comforting, and a guaranteed crowd-pleaser.
- Slow Cooker Turkey Tetrazzini - The perfect way to use holiday leftovers!
- Healthier Spaghetti Dinner - A lower carb version of the classic spaghetti dinner.
- Million Dollar Pasta - This recipe from The Country Cook will taste like a million dollars without actually breaking the bank!
get your copy now!
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Slow Cooker Pasta Bake
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Crock Pot Baked Ziti With Mushrooms and Spinach
Ingredients
- 12-16 ounces ziti noodles (1 box)
- 15 ounces ricotta cheese (1 container, can be low-fat)
- 2 egg whites
- ½ cup Parmesan cheese
- 1 ½ cups shredded mozzarella (divided)
- ¼ teaspoon salt
- ½ teaspoon pepper
- 48 ounces spaghetti sauce (2 jars, divided)
- 8 ounces sliced mushrooms
- 5 ounces fresh spinach (1 bag)
Instructions
- In a medium bowl, combine the ricotta cheese, egg whites, Parmesan cheese, ½ cup mozzarella, salt, and pepper.15 ounces ricotta cheese, 2 egg whites, ½ cup Parmesan cheese, 1 ½ cups shredded mozzarella, ¼ teaspoon salt, ½ teaspoon pepper
- Spray the inside of the slow cooker with cooking spray. Cover the bottom with about half of the ziti noodles.12-16 ounces ziti noodles
- Pour about 2 cups of spaghetti sauce over the top and spread evenly with a spoon. Then distribute about half of the ricotta mixture on top of the sauce and spread evenly. Place the mushrooms on top of the ricotta, and then the spinach.48 ounces spaghetti sauce, 8 ounces sliced mushrooms, 5 ounces fresh spinach
- Place remaining noodles on top, then spread another 2 cups of sauce, then spread the remaining ricotta cheese mixture.
- Pour the remaining sauce on top and spread evenly. Cook on low for about 4 hours, but no more than 5.
- About 5 minutes before serving, remove lid and sprinkle the remaining mozzarella cheese over top. Replace the lid and let the cheese melt before serving.
Notes
- If you want to use frozen spinach, make sure to thaw it first and squeeze out the excess liquid.
- Include cooked ground beef, turkey, sausage, or meatballs if desired. Layer it between the pasta and sauce for even distribution.
- If you aren't a fan of mushrooms, you can swap them out for for diced zucchini, bell peppers, or even eggplant.
- Add a teaspoon of Italian seasoning or crushed red pepper flakes to the ricotta mixture for added flavor.
- Substitute mozzarella with provolone or Fontina for a creamier texture.
- To freeze leftovers, allow the ziti to cool to room temperature before freezing. If desired, divide into single-serving airtight containers or freezer bags. When ready to use it, thaw overnight in the fridge and then reheat in the oven at 350°F (covered with foil) or in the microwave until warmed through.
Additional Serving Suggestions
- For a complete meal, serve with garlic bread or breadsticks and pair with a side salad with vinaigrette to balance the richness of the ziti.
- Top individual servings with fresh Parmesan, a dollop of ricotta, or a sprinkle of fresh basil or parsley.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2015, and was republished with tips, step by step photos, and a recipe change in December 2024.
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Katie says
Love this recipe! So delicious! Have you freezed this before? If so what are the steps for reheating?
Kristin King says
Hi Katie, I'm so glad you like this recipe! Yes, I have frozen this and it went fairly well. First I cooled it completely on the counter, then I placed it in an airtight freezer-safe container and placed it in the refrigerator to cool it even further for a few hours. Then I placed it in the freezer. You can store it there for 3 months or so. When ready to use it, transfer the container to the fridge and allow the ziti to thaw overnight or longer. Once thawed it can be reheated at 350 degrees F in the oven for 15-30 minutes, loosely covered with foil to prevent drying out (start checking at 15 minutes to see if it is hot yet).
Lesley says
Can You Make This In A 9 x 13 Pan As An Alternative If You Don't Have A Slow Cooker? How Long Would You Bake It? Sounds Delicious, I Might Alternate Baby Spinich.
Kristin King says
Hi Lesley. I think if you do that, it's a bit of a different recipe. Here is what I would start with (please note that I haven't tested this!): Cook the ziti noodles until al dente and drain them. I recommend increasing the mozzarella to 2 cups total so you get a nice cheesy top. You'll also want to sauté the mushrooms and spinach first so they release their moisture before baking. Then, mix the ricotta, egg whites, Parmesan, 1 cup of the mozzarella, salt, and pepper. Grease a 9x13-inch baking dish and layer some sauce on the bottom, followed by half the pasta, half the ricotta mixture, all the sautéed veggies, more sauce, the rest of the pasta, the remaining ricotta, and the rest of the sauce on top. Sprinkle the remaining mozzarella over everything and bake uncovered at 375 degrees F for 30 to 35 minutes, until it's hot and bubbly. Let it rest for about 10 to 15 minutes before serving so it sets nicely.
Christine @ myblissfulmess.com says
This dish is extremely easy and quick to put together. Comes out PERFECT! No mushy noodles. Absolutely delicious!
Kristin says
Yay, so glad to hear you enjoyed this recipe! 🙂 Thanks for stopping by!
Kim~madeinaday says
Great tips to avoid mush! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Judee says
Thank you for this wonderful recipe. I like to make baked ziti when I have company and this would certainly make it alot easier. I would even let people help themselves from the crock pot. Perfect for holiday parties...
Dorothy says
My husband loves this recipe! Just make sure to spin the spinach and dry off the mushrooms as much as possible to prevent the ziti from getting too soupy.
Kristin King says
Good tip, thanks! I am glad your husband likes it! 🙂
dorothy says
can you cook on high for two hours instead?
Kristin King says
I have not actually tried that, Dorothy. Sorry! I have only tried it on low. You could give it a shot, but just make sure you have a backup plan in case it doesn't turn out! 🙂
Mel Farrell says
what size slow cooker works best for this?
Kristin King says
I use a 5 quart slow cooker. I have to kind of pack it in because the fresh spinach takes up a lot of room, but it cooks down pretty fast. Let me know if you have any other questions!
Marlene Stindle says
This sounds really good, but I would add cooked Italian sausage and green pepper! Thanks
Jenny says
Where the noodle supposed to be cooked when you put them into the crockpot?
Kristin King says
No, the noodles should not be cooked when you put them in. If they are, they will be complete mush when done. Although it will be very tasty mush! 🙂