Crockpot Baked Ziti with Pepperoni and Sausage Step-by-step instructions

Before you start

Before starting, remove the Italian sausage from its casings and break it into bite-size pieces. Halve the pepperoni slices if they are large. Measure out the marinara sauce and shred the fontina cheese if needed.

No need to cook the pasta or brown the meat—everything goes into the slow cooker raw. Have a 6-quart slow cooker ready, and make sure it's clean and dry.

Instructions

Layer and Go

1. 1Layer the Meat and Pasta
   Add the halved pepperoni slices and the Italian sausage, broken into bite-size pieces, to the slow cooker. Scatter the ziti pasta over the meat. Pour the marinara sauce over the pasta and sprinkle with the Italian herb seasoning.
   Look for The meat and pasta are evenly distributed in the slow cooker.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add the Cheeses
   Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina evenly over the top.
   Look for The Boursin sits in the middle, surrounded by fontina.
   Tip The Boursin will melt into a creamy sauce as it cooks.

At the end of this phase, the slow cooker contains distinct layers: the meat on the bottom, the pasta on top, and the sauce and cheese covering everything. The Boursin sits in the center like a treasure, and the fontina is scattered over the top. It looks a bit messy, but that's exactly right.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the pasta is tender and the sausage is cooked through. Do not stir during cooking.
   Look for The sauce is bubbling gently around the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to lift the lid; heat escapes each time.
4. 4Check the Sausage
   After 4 hours, verify that the Italian sausage is fully cooked by checking that it reaches an internal temperature of 160°F (71°C). The pasta should be al dente and the sauce thickened.
   Look for A thermometer inserted into the sausage reads 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pasta is still firm, cook for another 30 minutes.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The aroma of garlic, herbs, and tomatoes fills the kitchen. The pasta is tender, the sausage is cooked through, and the cheese has melted into a golden, creamy layer. A quick temperature check confirms the sausage is safe to eat.

Stir and Serve

5. 5Stir and Serve
   Gently stir the baked ziti to combine the melted Boursin and fontina into the sauce. Spoon onto plates and serve hot.
   Look for The cheese is fully melted and the sauce is creamy.
   Tip For extra cheese pull, serve immediately.

Once you stir, the sauce turns a beautiful rosy orange from the melted Boursin, and the pasta is coated in a silky, cheesy sauce. The pepperoni and sausage are evenly distributed.

The dish looks like a baked ziti that came out of the oven, but it came from the slow cooker. Serve it hot, with extra cheese on top if desired.

Common mistakes

One common mistake is lifting the lid to check on the dish, which releases heat and extends the cooking time. Another is using too much liquid; the sauce should coat the pasta, not drown it.

If the pasta is still hard after 4 hours, it may need a bit more time, but if it's mushy, you've cooked it too long. Also, don't skip the Boursin—it's what makes the sauce creamy.

How to tell it’s done

The dish is done when the pasta is tender but still holds its shape, and the sausage is fully cooked through, reaching an internal temperature of 160°F (71°C).

The sauce should be bubbling around the edges and the cheese melted and creamy. If you prefer a firmer, more baked texture, you can cook for an additional 30 minutes on low, but be careful not to overcook the pasta.

• Ground meat: 160°F (71°C) in the thickest part