Crockpot Baked Ziti with Pepperoni and Sausage

This slow cooker baked ziti brings together the bold flavors of pepperoni, Italian sausage, and a trio of cheeses in one effortless dump-and-go dinner.

The pasta cooks right in the sauce, absorbing all the savory goodness while the Boursin melts into a creamy, herb-flecked sauce. Perfect for busy weeknights, this recipe delivers a hearty, comforting meal with minimal prep and maximum flavor.

Forget boiling pasta and layering casseroles. This Crockpot baked ziti is the ultimate hands-off dinner: just add everything to the slow cooker, set it, and let the magic happen. The ziti cooks directly in the marinara, soaking up the seasoned tomato sauce while the pepperoni and sausage infuse every bite with rich, meaty flavor.

The Boursin and fontina melt into a silky, cheesy sauce that coats each tube of pasta. It's a complete, satisfying meal that tastes like you spent hours in the kitchen—but the slow cooker does all the work.

Ingredients

Why this recipe works

Cooking the pasta directly in the slow cooker means the ziti absorbs the marinara and the rendered fat from the sausage and pepperoni, creating a deeply flavorful pasta that doesn't need a separate pot.

The low, slow heat allows the starches from the pasta to thicken the sauce naturally, giving it a luxurious, clingy texture that you can't get from boiled pasta mixed with sauce at the end.

The Boursin cheese is the secret to the creamy, velvety sauce. As it melts, it blends with the tomato sauce and the fat from the meats, creating a rich, emulsified sauce that coats every piece of pasta. The fontina adds a nutty, melty finish that browns slightly on top, giving the dish a baked ziti feel without ever turning on the oven.

Notes and substitutions

Choose a good-quality marinara sauce with basil for the best flavor. If you prefer a spicier kick, use hot Italian sausage instead of sweet. Thick-cut pepperoni holds up better during the long cook, but regular pepperoni works too. Ziti is traditional, but any short tube pasta like penne or rigatoni will work—just avoid very thin pasta that might overcook.

This recipe is naturally gluten-free if you use gluten-free pasta and check that your sausage and marinara are gluten-free. For a lighter version, use turkey sausage and part-skim mozzarella instead of fontina.

The Boursin is essential for the creamy texture, but if you can't find it, you can mix softened cream cheese with minced garlic and dried herbs.

• Italian sausage: Ground beef or ground pork, seasoned with fennel and garlic
• Ziti pasta: Penne, rigatoni, or other short tube pasta
• Boursin cheese: Cream cheese mixed with minced garlic and dried herbs
• Fontina cheese: Provolone, mozzarella, or young Gouda

Equipment

• 6-quart slow cooker
• Large skillet
• Wooden spoon
• Measuring cups and spoons
• Serving spoon