Directions
Brown the meat: In a large skillet over medium-high heat, add a drizzle of olive oil if needed and cook the Italian sausage (or ground meat) until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess grease and set aside.
Prepare the sauce mixture: In a large bowl, combine the marinara sauce, crushed or diced tomatoes (with their juices), chicken broth or water, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and a pinch of salt and pepper. Stir in the cooked sausage until everything is well combined.
Make the cheese mixture: In a separate bowl, stir together the ricotta, cottage cheese, 1 cup of the shredded mozzarella, 1/4 cup of the Parmesan, the egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and set aside.
Prep the slow cooker: Spray the inside of a 6-quart (or larger) slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Layer the ingredients – sauce first: Spoon about 1 to 1 1/2 cups of the meat sauce mixture into the bottom of the slow cooker and spread it out evenly. This helps keep the pasta from sticking and ensures it cooks through.
Add the first pasta layer: Sprinkle about one-third of the dry pasta evenly over the sauce layer. Do not cook the pasta beforehand; it will cook in the slow cooker.
Add dollops of cheese: Drop spoonfuls of the cheese mixture (about one-third of it) over the dry pasta. You don’t need to spread it perfectly; it will melt and settle as it cooks.
Repeat the layers: Continue layering in this order—sauce, dry pasta, dollops of cheese—until you’ve used all the pasta and cheese mixture. Finish with a generous layer of the remaining sauce on top, making sure all the pasta is covered by liquid so it can cook properly.
Top with cheese: Sprinkle the remaining 1 cup shredded mozzarella and 1/4 cup Parmesan evenly over the top layer of sauce.
Cook: Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the pasta is tender but not mushy. Avoid opening the lid too often, especially during the first 2 hours, to keep the heat consistent.
Check for doneness: Around the 3-hour mark, use a spoon to gently lift some pasta from the center to check if it’s cooked through. If it’s still firm, continue cooking in 20–30 minute increments, checking again as needed.
Rest and serve: Once the pasta is tender and the cheese is melted and bubbly, turn off the slow cooker and let the baked ziti sit, covered, for about 10–15 minutes to set up a bit. Garnish with chopped fresh basil or parsley if you have it, then scoop into bowls and serve warm.
