Crockpot Baked Ziti with Pepperoni and Sausage Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality marinara sauce that isn't too watery. If you have time, you can brown the sausage in a skillet before adding it to the slow cooker for extra depth of flavor, but it's not necessary.

The slow cooker will cook the sausage thoroughly, and the rendered fat will flavor the sauce.

To make this dish even more indulgent, add a handful of fresh basil leaves or a sprinkle of red pepper flakes before serving.

If you want a crispy top, you can transfer the finished ziti to a baking dish, top with extra cheese, and broil for a few minutes. Just be aware that this adds extra time and dishes.

Variations

• Spicy Arrabbiata: Use hot Italian sausage and add 1/2 teaspoon red pepper flakes with the seasoning. Swap the marinara for arrabbiata sauce for an extra kick. Top with fresh basil before serving.
• Veggie Lover's: Replace the sausage with 1 cup of sliced mushrooms and 1 cup of chopped bell peppers. Add them with the pasta. The vegetables will soften as they cook, adding moisture and flavor.
• Meatball Version: Instead of loose sausage, use 1 pound of frozen or fresh meatballs. Place them in the slow cooker with the other ingredients. Cook on low for 4-5 hours, until the meatballs are heated through and the pasta is tender.
• Four-Cheese: Add 1/2 cup of shredded mozzarella and 1/2 cup of grated Parmesan along with the fontina. For an even richer sauce, stir in 1/4 cup of heavy cream after cooking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stove until bubbling.

Reheat

Reheat individual servings in the microwave for 1-2 minutes, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of water or extra marinara when reheating.

Reheat individual portions in the microwave or in a saucepan over medium heat, stirring occasionally, until hot throughout.

You can assemble the entire dish the night before, cover, and refrigerate. In the morning, place the slow cooker insert in the base and cook on low for 4 to 5 hours.

You may need to add 30 minutes to the cooking time because the ingredients start cold. This is a great make-ahead option for busy days.

Serving ideas

Serve this baked ziti straight from the slow cooker for a casual family dinner, or spoon it onto plates for a more polished presentation. It pairs well with a simple green salad and crusty bread to soak up the extra sauce. A sprinkle of fresh parsley or basil adds a pop of color and freshness.

For a complete Italian-American feast, serve it alongside garlic bread and a glass of red wine. The creamy, cheesy pasta is hearty enough to be a main course, but you can also serve smaller portions as a side dish. Leftovers are fantastic for lunch the next day—just reheat and enjoy.

Frequently asked questions

Recipe card

Crockpot Baked Ziti with Pepperoni and Sausage

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 oz thick-cut pepperoni slices, halved
• 1 lb Italian sausage, casings removed
• 1 lb ziti pasta
• 24 oz sweet basil marinara sauce
• 1 tbsp Italian herb seasoning
• 1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina evenly over the top.
3. 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.
4. 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.
5. Gently stir the baked ziti to combine the melted Boursin and fontina into the sauce. Spoon onto plates and serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

30 g

Carbohydrates

55 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.