Traditional Crockpot Baked Ziti With Ground Turkey

Here is my favorite crockpot baked ziti with ground turkey, featuring Italian sausage, two types of tomatoes, garlic, herbs, and pasta that cooks right in the slow cooker with melted mozzarella on top.

This baked ziti is perfect for busy weeknights when you want a hearty Italian dinner without spending hours in the kitchen. I love that you can just toss everything in the crockpot and come home to a hot, cheesy meal that the whole family will enjoy.

What Kind of Ground Turkey Should I Use?

For this crockpot baked ziti, you’ll want to grab ground turkey that’s around 93% lean, which gives you enough fat to keep things moist without being greasy. If you can only find the super lean 99% variety, that’s fine too, but you might want to add an extra splash of olive oil when browning it to prevent it from drying out. Some stores also carry ground turkey labeled as “ground turkey breast” versus regular “ground turkey” – the regular blend includes some dark meat and will give you more flavor and moisture. Just make sure to brown your turkey well before adding it to the slow cooker, as this step adds a ton of flavor that you can’t get back later.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Italian sausage: Since the recipe calls for ground turkey in the name but lists Italian sausage, you can definitely use ground turkey, ground beef, or even ground chicken. If using plain ground meat instead of sausage, add an extra 1/2 teaspoon of Italian seasoning and a pinch of fennel seeds to mimic that sausage flavor.
• Ziti: Don’t have ziti? Penne, rigatoni, or mostaccioli work great as substitutes since they’re all tube-shaped pastas that hold sauce well. Just keep the cooking time the same.
• Crushed and diced tomatoes: You can use all crushed tomatoes (about 43 oz total) or all diced if that’s what you have on hand. You could also substitute with 2-3 jars of your favorite marinara sauce and reduce the water to 1 cup.
• Fresh herbs: If you have fresh basil and oregano, use about 1 tablespoon of each in place of the dried herbs. Add fresh herbs at the end of cooking for the best flavor.
• Mozzarella: Feel free to mix things up with a blend of mozzarella and provolone, or add some ricotta cheese dolloped on top before serving for extra creaminess.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot pasta is adding the ziti too early, which turns it into mush – always wait until the last 15-25 minutes of cooking and make sure every piece is pushed down into the liquid so it cooks evenly.

Another common error is not draining the grease after browning the meat and onions, which can leave your sauce with an oily layer on top that affects both taste and texture.

To get the best results, stir the pasta at least once during those final 15-25 minutes to prevent clumping, and don’t skip the 5-minute rest after adding the cheese – this allows the sauce to thicken up and the cheese to melt perfectly without becoming stringy.

What to Serve With Baked Ziti?

A crispy garlic bread or cheesy garlic knots are my go-to sides for baked ziti – they’re perfect for soaking up any extra sauce left in your bowl. I like to throw together a simple Caesar salad or an Italian chopped salad with romaine, cherry tomatoes, cucumbers, and red onion dressed with red wine vinegar and olive oil to balance out the richness of the pasta. If you want to keep things easy, some roasted broccoli or green beans with a squeeze of lemon add a nice fresh element to the meal. For a bigger spread, antipasto skewers with olives, salami, and mozzarella balls make a fun appetizer while the ziti finishes cooking.

Storage Instructions

Store: This baked ziti keeps really well in the fridge for up to 4 days in an airtight container. It’s actually one of those dishes that tastes even better the next day once all the flavors have had time to hang out together. Perfect for easy weeknight dinners when you don’t feel like cooking!

Freeze: You can freeze portions of this ziti for up to 3 months in freezer-safe containers. I like to divide it into individual servings so I can just grab one when I need a quick meal. Let it thaw in the fridge overnight before reheating for best results.

Reheat: Warm it up in the microwave for a few minutes, stirring halfway through, or heat it in the oven at 350°F covered with foil until heated through. You might want to add a splash of water or a bit more cheese on top to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 120-135 g
• Fat: 120-140 g
• Carbohydrates: 350-380 g

Ingredients

For the sauce base:

• 1.5 tbsp olive oil
• 1 lb italian sausage
• 1 small onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 28 oz crushed tomatoes
• 15 oz diced tomatoes
• 2 tsp italian seasoning
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 0.25 tsp black pepper
• 0.125 tsp red pepper flakes
• 2.5 cups water

For the assembly:

• 16 oz ziti
• 1.25 cup mozzarella (freshly shredded for better melting and creaminess)

Step 1: Brown the Meat and Build Aromatics

• 1.5 tbsp olive oil
• 1 lb italian sausage
• 1 small onion
• 5 garlic cloves

Heat the olive oil in a large skillet over medium-high heat.

Add the Italian sausage and brown it for 3-4 minutes, breaking it into small pieces as it cooks.

Add the diced onion and continue cooking until the meat is fully cooked through, about 3-4 minutes more.

Add the minced garlic and cook for 1 minute until fragrant.

Drain off excess grease by tilting the pan and using a spoon to push the meat to the side, then transfer the cooked mixture to your slow cooker.

Step 2: Build the Tomato Sauce Base

• cooked meat mixture from Step 1
• 28 oz crushed tomatoes
• 15 oz diced tomatoes
• 2 tsp italian seasoning
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 0.25 tsp black pepper
• 0.125 tsp red pepper flakes
• 2.5 cups water

Add the crushed tomatoes, diced tomatoes, Italian seasoning, oregano, basil, salt, black pepper, red pepper flakes, and water to the slow cooker with the cooked meat mixture.

Stir everything together thoroughly to combine the spices and distribute them evenly throughout the sauce.

This flavor-building step ensures the seasonings bloom properly during the long, slow cooking process.

Step 3: Simmer the Sauce

• sauce mixture from Step 2

Cover the slow cooker and cook on high for 3 hours or on low for 6 hours.

This extended cooking time allows the flavors to meld together and deepens the tomato sauce.

I prefer the low setting when I have the time—it results in a richer, more developed flavor that tastes like it’s been simmering all day.

Step 4: Add the Pasta and Finish Cooking

• sauce from Step 3
• 16 oz ziti

Add the uncooked ziti pasta directly to the hot sauce in the slow cooker and stir well, pressing the pasta down into the liquid so it’s fully submerged.

This is important because the pasta needs to absorb the sauce as it cooks.

Cover and cook on high for 15-25 minutes, stirring once halfway through cooking, until the pasta is tender.

Check the pasta’s doneness starting at 15 minutes—you want it creamy, not mushy.

Step 5: Add Cheese and Rest

• 1.25 cup mozzarella

Turn off the heat once the pasta is tender.

Sprinkle the freshly shredded mozzarella evenly over the top of the ziti and cover the slow cooker.

Let it rest for 5 minutes—the residual heat will melt the cheese into creamy pockets throughout the dish.

I always use freshly shredded cheese instead of pre-shredded because it melts much more smoothly without the anti-caking additives.

Step 6: Serve

Stir gently to distribute the melted cheese throughout the ziti, then serve immediately while hot and creamy.

The dish is best enjoyed fresh from the slow cooker.

Traditional Crockpot Baked Ziti With Ground Turkey

Delicious Traditional Crockpot Baked Ziti With Ground Turkey recipe with step-by-step instructions.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 2 hours hrs 55 minutes mins

Total Time 4 hours hrs 27 minutes mins

Servings: 8 servings

Calories: 3350

Ingredients Method

Ingredients

  

For the sauce base::

• 1.5 tbsp olive oil
• 1 lb italian sausage
• 1 small onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 28 oz crushed tomatoes
• 15 oz diced tomatoes
• 2 tsp italian seasoning
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 0.25 tsp black pepper
• 0.125 tsp red pepper flakes
• 2.5 cups water

For the assembly::

• 16 oz ziti
• 1.25 cup mozzarella (freshly shredded for better melting and creaminess)

Method

 

1. Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and brown it for 3-4 minutes, breaking it into small pieces as it cooks. Add the diced onion and continue cooking until the meat is fully cooked through, about 3-4 minutes more. Add the minced garlic and cook for 1 minute until fragrant. Drain off excess grease by tilting the pan and using a spoon to push the meat to the side, then transfer the cooked mixture to your slow cooker.
2. Add the crushed tomatoes, diced tomatoes, Italian seasoning, oregano, basil, salt, black pepper, red pepper flakes, and water to the slow cooker with the cooked meat mixture. Stir everything together thoroughly to combine the spices and distribute them evenly throughout the sauce. This flavor-building step ensures the seasonings bloom properly during the long, slow cooking process.
3. Cover the slow cooker and cook on high for 3 hours or on low for 6 hours. This extended cooking time allows the flavors to meld together and deepens the tomato sauce. I prefer the low setting when I have the time—it results in a richer, more developed flavor that tastes like it's been simmering all day.
4. Add the uncooked ziti pasta directly to the hot sauce in the slow cooker and stir well, pressing the pasta down into the liquid so it's fully submerged. This is important because the pasta needs to absorb the sauce as it cooks. Cover and cook on high for 15-25 minutes, stirring once halfway through cooking, until the pasta is tender. Check the pasta's doneness starting at 15 minutes—you want it creamy, not mushy.
5. Turn off the heat once the pasta is tender. Sprinkle the freshly shredded mozzarella evenly over the top of the ziti and cover the slow cooker. Let it rest for 5 minutes—the residual heat will melt the cheese into creamy pockets throughout the dish. I always use freshly shredded cheese instead of pre-shredded because it melts much more smoothly without the anti-caking additives.
6. Stir gently to distribute the melted cheese throughout the ziti, then serve immediately while hot and creamy. The dish is best enjoyed fresh from the slow cooker.