Slow-Cooker Kielbasa Baked Ziti with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality marinara that isn't too watery. If the sauce seems thin, leave the lid off for the last 30 minutes of cooking to let excess moisture evaporate.

You can also stir in a tablespoon of tomato paste for extra richness. If you prefer a thicker sauce, add a slurry of cornstarch and water at the end, but the cream cheese usually provides enough body.

This recipe is forgiving—you can swap the ziti for any short pasta, and the kielbasa for any smoked sausage. If you want a vegetarian version, omit the sausage and add sautéed mushrooms or roasted vegetables.

The slow cooker does all the work, but be sure to check the pasta at the 3-hour mark, as cooking times can vary depending on the brand and the slow cooker's heat.

Variations

• Spicy Sausage Baked Ziti: For a kick, substitute the smoked kielbasa with spicy andouille sausage or add 1/2 teaspoon of red pepper flakes with the Italian seasoning. The heat balances the creamy cheese and sweet marinara.
• Vegetarian Slow-Cooker Ziti: Omit the kielbasa and add 2 cups of sliced mushrooms and 1 cup of chopped bell peppers. Sauté the vegetables before adding to the slow cooker for extra flavor. Increase the marinara to 28 ounces to keep the pasta saucy.
• Cheesy Meatball Baked Ziti: Replace the kielbasa with 1 pound of frozen meatballs. Add them frozen to the slow cooker with the other ingredients. Cook on low for 4 hours, or until the meatballs are heated through and the pasta is tender.
• Three-Cheese Ziti: Add 1/2 cup of grated Parmesan cheese along with the mozzarella and cream cheese. Stir in another 1/2 cup of Parmesan after cooking for a salty, nutty flavor that complements the creamy sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or marinara to restore creaminess.

Freezer

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

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F oven for 20-25 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or marinara to loosen the sauce. The pasta will continue to absorb liquid as it sits, so add a little extra sauce when reheating to keep it creamy.

You can assemble the uncooked ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker and cook on low as directed.

If starting from cold, add about 30 minutes to the cooking time. Alternatively, cook the entire dish, let it cool, and refrigerate it in an airtight container for up to 3 days. Reheat in the slow cooker or microwave.

Serving ideas

Serve this kielbasa baked ziti straight from the slow cooker for a casual family dinner, or plate it on a white porcelain dish for a more polished presentation. A sprinkle of fresh parsley or basil adds a pop of color, but it's just as delicious plain. Pair it with a simple green salad and garlic bread for a complete meal.

This dish is hearty enough to stand alone, but it also pairs well with steamed broccoli or roasted vegetables. For a lighter side, serve with a crisp Caesar salad.

The creamy, smoky flavors are balanced by a bright, acidic tomato sauce, making it a satisfying dinner any night of the week. Leftovers are just as good the next day, if they last that long.

Frequently asked questions

Recipe card

Slow-Cooker Kielbasa Baked Ziti with Mozzarella

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 2 lb Polish smoked kielbasa, sliced into 1/2-inch diagonal medallions
• 1 lb ziti pasta (uncooked)
• 24 oz sweet basil marinara sauce
• 1 tbsp Italian herb seasoning
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. Place the sliced kielbasa medallions in the bottom of a 6-quart slow cooker. Spread the uncooked ziti over the sausage. Pour the marinara sauce over the pasta, then sprinkle with the Italian herb seasoning. Stir gently to coat the pasta with sauce.
2. Place the block of cream cheese in the center of the slow cooker. Scatter the shredded mozzarella evenly over the top. Do not stir.
3. Cover the slow cooker and cook on low for 3 to 4 hours, until the pasta is tender and the sauce is bubbling. Do not lift the lid during the first 2 hours. Let it rest for 3 minutes before slicing.
4. After 3 hours, stir everything together until the cream cheese is fully incorporated and the sauce is creamy. Continue cooking, covered, for another 30 to 60 minutes, until the pasta is al dente and the sauce has thickened slightly. Let it rest for 3 minutes before slicing.
5. Spoon the kielbasa baked ziti onto plates or bowls. Serve hot, with extra mozzarella on top if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

28 g

Carbohydrates

48 g

Fat

34 g

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