Dinner · Part 3 of 3: Tips & recipe card

Provolone Pepperoni Sausage Baked Ziti: Slow-Cooker Dump Dinner Tips, FAQ & printable recipe

Name: Provolone Pepperoni Sausage Baked Ziti: Slow-Cooker Dump Dinner
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian-American
Ingredients: 6 oz thick-cut cup-and-char pepperoni; 1 lb Italian sausage, casings removed; 1 lb ziti pasta; 4 cups sweet basil marinara sauce; 2 tsp Italian herb seasoning; 1 cup whole-milk ricotta; 2 cups shredded provolone cheese

By Clara Weller · Oct 28, 2026

Slow cooker filled with bubbling baked ziti topped with melted provolone and ricotta

Prep: 15 min
Cook: 4 h
Total: 4 h 15 min
Serves: 8

Tips for success

For a richer flavor, brown the Italian sausage in a skillet before adding it to the slow cooker. This adds a caramelized depth that you don't get from raw sausage.

If you skip this step, the sausage will still cook thoroughly, but the taste will be milder. Also, consider using a high-quality marinara sauce with basil for a fresher taste.

To achieve the signature 'cup-and-char' effect on the pepperoni, place a few slices directly on the bottom of the slow cooker where they can crisp slightly.

However, the video shows them simply layered, so it's optional. For a spicier kick, use hot Italian sausage or add red pepper flakes. The slow cooker does the rest, melding all the flavors together.

Variations

Spicy Sausage: Use hot Italian sausage instead of sweet for a spicy kick. Add 1/2 teaspoon red pepper flakes with the herbs. The heat balances the creamy ricotta and provolone.
Vegetarian: Omit the pepperoni and sausage. Add 2 cups of sliced mushrooms and 1 cup of chopped bell peppers. Sauté them in olive oil before adding to the slow cooker for extra flavor.
Cheese Blend: Replace half of the provolone with shredded mozzarella or a Italian cheese blend. This creates an even stretchier, milder topping.
Pasta Swap: Use penne or rigatoni instead of ziti. Adjust the cooking time slightly, as larger shapes may need a few extra minutes. The result is equally delicious.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until piping hot.
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 in a saucepan over medium heat, adding a splash of water or marinara to keep it moist. Heat until piping hot.

Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a saucepan over medium heat, adding a splash of water or marinara to keep it moist.

The flavors continue to meld, making leftovers even more delicious. For longer storage, see the freezer instructions.

Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low for 4 to 5 hours.

If starting from cold, you may need to add 30 minutes to the cooking time. This makes it easy to prep ahead for busy days.

Serving ideas

Serve the baked ziti hot, straight from the slow cooker, with a side of garlic bread and a simple green salad. The cheesy, saucy pasta pairs well with a crisp Caesar salad or steamed broccoli. For a complete meal, add a glass of red wine or sparkling water with lemon.

For a fun presentation, scoop individual portions onto white plates and garnish with fresh basil or parsley, if desired. The video shows serving on a white porcelain plate, which highlights the vibrant colors of the dish. Leftovers can be packed for lunch and reheated the next day.

Frequently asked questions

Can this recipe be made with other pasta shapes?

Yes, penne, rigatoni, or other short tube pasta work well. They hold the sauce and cheese similarly to ziti. Adjust the cooking time if the pasta is significantly larger or smaller, checking for tenderness at the 4-hour mark.

How can this be made ahead?

Assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low for 4 to 5 hours. Add 30 minutes to the cooking time if starting from cold.

Can this be cooked on high instead of low?

Yes, you can cook on high for 2 to 3 hours, but the pasta may become softer. Keep an eye on it and check for doneness at the 2-hour mark. The low setting is preferred for even cooking and better texture.

What if the sauce is too watery?

If the dish is too saucy after cooking, remove the lid and let it sit for 10-15 minutes to allow excess liquid to evaporate. Alternatively, you can stir in a tablespoon of tomato paste to thicken it.

Can this be frozen?

Yes, let the baked ziti cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until hot.

Recipe card

Provolone Pepperoni Sausage Baked Ziti: Slow-Cooker Dump Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

6 oz thick-cut cup-and-char pepperoni
1 lb Italian sausage, casings removed
1 lb ziti pasta
4 cups sweet basil marinara sauce
2 tsp Italian herb seasoning
1 cup whole-milk ricotta
2 cups shredded provolone cheese

Instructions

Place the pepperoni slices and Italian sausage crumbles in the bottom of a 7-quart slow cooker. Add the ziti pasta, then pour the marinara sauce over the top. Sprinkle with Italian herb seasoning and stir gently to combine everything.
Dollop the ricotta over the top of the pasta mixture, then spread the shredded provolone evenly over the entire surface. Do not stir after adding the cheeses; they will melt into a creamy layer as the slow cooker works.
Cover the slow cooker and cook on low for 4 to 5 hours, until the pasta is tender and the sauce is bubbling at the edges. Do not lift the lid during cooking to keep the heat steady.
After 4 hours, check the pasta for tenderness. The ziti should be al dente, and the sausage must reach an internal temperature of 160°F (71°C). If the pasta is still firm, continue cooking for up to 1 hour more.
Turn off the slow cooker. Using a serving spoon, scoop the bubbling baked ziti onto a white dinner plate, lifting a generous portion with cheese stretching from the spoon. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 620
Protein: 28 g
Carbohydrates: 48 g
Fat: 34 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.