Crockpot Boursin Meatball Baked Ziti Step-by-step instructions

Before you start

Before starting, gather all ingredients. If using frozen meatballs, no need to thaw. If making your own meatballs, prepare them ahead and chill until ready.

Measure the marinara and shred the fontina. Have the Boursin at room temperature for easier placement. Set the slow cooker on a sturdy surface. No preheating is needed.

Instructions

Layer and Top

1. 1Layer the Meatballs and Pasta
   Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. Add the ziti pasta over the meatballs, spreading it out evenly. Pour the marinara sauce over the pasta and meatballs, then sprinkle with the Italian herb seasoning. Do not stir.
   Look for The meatballs and pasta are covered with sauce and herbs.
   Tip Keep the ingredients in layers for even cooking.
2. 2Add the Cheeses
   Place the Boursin cheese wheel in the center of the slow cooker. Sprinkle the shredded fontina cheese over the top, covering the surface evenly.
   Look for The cheeses sit on top of the sauce.
   Tip The Boursin melts into a creamy sauce as it cooks.

At the end of this phase, the slow cooker contains layers of meatballs, pasta, sauce, herbs, and cheese. The ingredients are not stirred, and the cheese sits on top. The dish looks like a colorful stack ready to cook.

Slow Cook and Melt

3. 3Slow Cook
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the pasta is tender and the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F (71°C). Stir gently before serving.
   Look for The sauce is bubbling and the cheese is melted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check the pasta at the minimum time to avoid overcooking.

After cooking, the sauce is bubbling, the cheese is completely melted and golden in spots, and the pasta is tender. The meatballs are cooked through and the whole dish is fragrant with garlic and herbs.

Serve and Enjoy

4. 4Serve
   Spoon the baked ziti and meatballs onto a serving plate. Serve hot, with extra Parmesan if desired.
   Look for The pasta is tender and the sauce is creamy.
   Tip Let the dish rest for a few minutes before serving.

The baked ziti is spooned onto plates, with creamy sauce clinging to the pasta and meatballs. The cheese stretches as you serve.

It's hot, comforting, and ready to eat. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overcooking the pasta, which can turn mushy. Start checking at the minimum time. Another is using too little sauce; the pasta needs enough liquid to cook properly.

If the sauce looks dry, add a splash of water or more marinara. Also, don't stir too early — stirring can break the meatballs and make the dish mushy. Let it cook undisturbed.

How to tell it’s done

The dish is done when the pasta is tender and has absorbed most of the sauce, and the meatballs are cooked through with an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.

The cheese should be fully melted and the sauce bubbling around the edges. If the pasta is still firm, continue cooking and check every 15 minutes. The sauce should be thick and creamy, not watery.

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