Slow Cooker Pepperoni Pizza Baked Ziti Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality pizza sauce that is not too watery. If your sauce is thin, you can simmer it for a few minutes to thicken it before adding it to the slow cooker.

Also, resist the urge to stir too much; the pasta layers need to stay intact for even cooking. If you prefer a crispier cheese top, transfer the finished dish to a broiler-safe pan and broil for 2 to 3 minutes, watching closely.

Let the dish rest for 5 minutes after cooking before serving. This allows the sauce to settle and the cheese to set slightly, making it easier to serve.

Use a large spoon or spatula to scoop out portions, making sure to get some of the cheesy top in each serving. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop with a splash of water or sauce.

Variations

• Vegetarian: Omit the pepperoni and add 1 cup of sliced mushrooms or bell peppers along with the pasta. Increase the pizza seasoning to 1 1/2 tablespoons to compensate for the missing savory flavor.
• Spicy: Use hot Italian sausage or add 1/2 teaspoon red pepper flakes with the seasoning. You can also use spicy pepperoni or add a few dashes of hot sauce to the pizza sauce before pouring.
• Meat Lover's: Add 1/2 cup cooked crumbled sausage or diced ham along with the pepperoni. Cook the sausage before adding to the slow cooker to ensure it is fully cooked and to render some fat.
• Cheesy Herb: Mix 1/4 cup grated Parmesan cheese into the mozzarella before sprinkling over the top. Add an extra teaspoon of dried basil or oregano to the seasoning layer for more herb flavor.

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 before reheating.

Reheat

Reheat in the microwave or on the stovetop with a splash of water or sauce until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1 to 2 minutes, or reheat in a saucepan over medium heat with a splash of water or extra sauce to loosen the texture. The pasta may absorb more sauce as it sits, so adding a little moisture helps restore the saucy consistency.

This dish can be assembled in the slow cooker insert up to 24 hours in advance. Layer the ziti, pepperoni, seasoning, and sauce, then cover and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 3 hours, adding 15 to 30 minutes to the cooking time since the ingredients start cold. The cheese should be added during the last 15 minutes of cooking as directed.

Serving ideas

Serve the slow cooker pepperoni pizza baked ziti hot, straight from the crock or transferred to a large serving platter. Garnish with a sprinkle of dried oregano or red pepper flakes for a little heat, if desired.

This dish pairs well with a simple green salad and garlic bread to round out the meal. It is hearty enough to stand alone, but the extra sides make it a complete dinner.

For a fun presentation, portion the ziti into individual bowls and top with extra pepperoni or a drizzle of olive oil. The leftovers are just as delicious the next day, whether reheated or enjoyed cold straight from the fridge. This is the kind of recipe that becomes a family favorite, perfect for busy weeknights or casual get-togethers with friends.

Frequently asked questions

Recipe card

Slow Cooker Pepperoni Pizza Baked Ziti

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 16 oz uncooked ziti
• 4 oz mini pepperoni
• 1 tbsp pizza seasoning
• 24 oz pizza sauce
• 2 cups shredded mozzarella cheese

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

58 g

Fat

18 g

Fiber

4 g

Sugar

8 g

Sodium

980 mg

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