Slow Cooker Pepperoni Pizza Baked Ziti Step-by-step instructions

Before you start

Before starting, measure out all the ingredients: uncooked ziti, mini pepperoni, pizza seasoning, pizza sauce, and shredded mozzarella. Have a 6-quart slow cooker ready. If using a larger slow cooker, the cooking time may be shorter, so keep an eye on it.

There is no need to pre-cook the pasta or brown the pepperoni. This recipe is truly dump-and-go, but having everything measured ahead makes the process even smoother. You can also assemble the ingredients in the slow cooker insert the night before and refrigerate, then start cooking when ready.

Instructions

Layer and Assemble

1. 1Layer the Pasta Base
   Place the uncooked ziti in an even layer in the bottom of a 6-quart slow cooker. Scatter the mini pepperoni over the ziti, then sprinkle the pizza seasoning evenly across the top. Pour the pizza sauce over everything, making sure the pasta is mostly covered.
   Look for The ziti should be coated with sauce, with pepperoni and seasoning visible throughout.
   Tip Use a spatula to gently press the pasta down if some pieces stick up above the sauce.

After this phase, the slow cooker contains an even layer of dry ziti, scattered pepperoni, and seasoning, all covered with pizza sauce.

The sauce should coat most of the pasta, with some pieces peeking through. The ingredients are not yet cooked, but the setup is complete and ready for the slow cooker to work its magic.

Slow Cook to Tender

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on low for 2 1/2 to 3 hours, or until the ziti is tender and has absorbed most of the sauce. Stir once halfway through cooking if possible, being careful not to break the pasta.
   Look for The pasta should be al dente and the sauce thickened, with no raw flour taste.
   Tip Cooking times vary between slow cookers; start checking at 2 hours and 15 minutes.

At the end of this phase, the ziti is tender and has absorbed much of the sauce, which has thickened into a rich, clinging coating. The pepperoni has softened and released some of its oils, giving the sauce a savory aroma. The dish looks like a hearty pasta casserole, but the cheese has not been added yet.

Melt the Cheese

3. 3Melt the Cheese and Serve
   Sprinkle the shredded mozzarella evenly over the top of the ziti. Cover and cook for another 15 to 20 minutes, until the cheese is melted and bubbly. Serve hot directly from the slow cooker or transfer to a serving dish.
   Look for The cheese should be fully melted and slightly golden around the edges.
   Tip For a browner top, place the slow cooker insert under the broiler for 2–3 minutes, if the insert is broiler-safe.

The mozzarella is melted, glossy, and slightly golden in spots, with a few bubbles where the cheese has melted into the sauce. The dish is steaming and smells of melted cheese, pepperoni, and herbs. The pasta is tender and coated, the sauce is thick, and the cheese is stretchy when lifted with a spoon.

Common mistakes

One common mistake is adding too much liquid, which can make the ziti soupy. The sauce amount specified is enough to cook the pasta; resist the urge to add water or broth. Another is lifting the lid frequently, which lets heat escape and extends cooking time.

Also, be sure to stir gently if you stir at all, because vigorous stirring can break the pasta. Finally, do not add the cheese at the beginning; it will melt into the sauce rather than forming a topping. Follow the layering order and cooking times for the best results.

How to tell it’s done

The ziti is done when the pasta is tender but still holds its shape, and the sauce has thickened to a rich consistency. The mozzarella should be fully melted and bubbly, with a slightly golden top if you choose to broil it.

For food safety, the internal temperature of the dish should reach 165°F (74°C) if you are checking, though the pasta and sauce are fully cooked. If the pasta is still firm, cook for an additional 15 minutes and check again.