Boursin Meatball Bolognese Rigatoni Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality jarred tomato sauce with roasted garlic and basil. You can also add a pinch of red pepper flakes for a subtle kick.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking. For a richer dish, use a combination of fontina and mozzarella.

To ensure the pasta cooks evenly, choose a sturdy shape like rigatoni or penne. Avoid thin pasta like spaghetti, which will become mushy.

If you have extra time, browning the meatballs in a skillet before adding them to the slow cooker adds a nice crust and deeper flavor. Let the dish rest for 5 minutes after cooking to allow the sauce to set slightly.

Variations

• Spicy Sausage Rigatoni: Swap the beef meatballs for spicy Italian sausage links (casings removed) or ground sausage. Brown the sausage first, then add to the slow cooker. For extra heat, add red pepper flakes with the sauce.
• Vegetarian Mushroom Rigatoni: Replace the meatballs with large portobello mushroom caps or vegetarian meatballs. Increase the Boursin to 2 wheels for extra creaminess. Use a mushroom marinara sauce for a deeper umami flavor.
• Chicken and Spinach Rigatoni: Use cooked chicken breast (shredded or cubed) instead of meatballs. Add a handful of fresh spinach during the last 30 minutes of cooking. Use a creamy alfredo sauce in place of tomato sauce for a different flavor profile.
• Cajun Shrimp Rigatoni: Use shrimp (peeled and deveined) instead of meatballs. Add the shrimp during the last 30 minutes of cooking to prevent overcooking. Use a spicy Creole tomato sauce and add a little hot sauce for extra kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a little water or milk if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce as it sits, so you may want to add a splash of water or extra sauce when reheating.

Reheat in the microwave or on the stovetop over low heat until warmed through, stirring occasionally. This dish also freezes well; see the freezing instructions below.

You can assemble the entire dish in the slow cooker insert up to 24 hours in advance. Keep it covered in the refrigerator, then place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time.

Alternatively, you can cook the dish fully and then reheat it gently before serving. The flavors meld even more if made a day ahead.

Serving ideas

Serve this hearty pasta dish as a main course with a simple green salad and crusty bread to soak up the extra sauce. It also pairs well with garlic bread or roasted vegetables. For a family-style meal, place the slow cooker on the table and let everyone serve themselves. A sprinkle of fresh basil or parsley on top adds a pop of color and freshness.

This dish is satisfying on its own, but you can also serve it as a side for grilled meats or as a potluck contribution. The creamy sauce and tender meatballs make it a crowd-pleaser. For a lighter meal, serve smaller portions with a side of steamed broccoli or a mixed greens salad. It's a versatile dish that can be dressed up or down.

Frequently asked questions

Recipe card

Boursin Meatball Bolognese Rigatoni Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb homestyle Italian beef meatballs
• 1 lb rigatoni pasta
• 1 jar (24 oz) roasted garlic tomato basil sauce
• 1 wheel (5.2 oz) garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. Ensure they are spread out so they cook evenly and brown slightly on the bottom.
2. Add the rigatoni pasta over the meatballs, then pour the roasted garlic tomato basil sauce over the top. Use a spoon to gently stir the pasta and sauce to coat the meatballs slightly, but do not mix too much.
3. Place the Boursin cheese wheel in the center of the slow cooker, then scatter the shredded fontina cheese evenly over the top.
4. Cover the slow cooker and cook on low for 4 hours, or until the meatballs are cooked through and the pasta is tender. Do not stir during cooking to allow the cheese to melt into a creamy layer.
5. After 4 hours, check that the meatballs have reached an internal temperature of 160°F (71°C) using an instant-read thermometer. The pasta should be al dente and the sauce thickened.
6. Spoon the hot pasta and meatballs onto plates, making sure to get plenty of the creamy sauce. Serve right away while hot and bubbling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

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