Boursin Pepperoni Sausage Rigatoni Crockpot Bake

This slow cooker rigatoni bake is the definition of set-it-and-forget-it comfort food. Layer pepperoni, Italian sausage, rigatoni, and a rich garlic tomato sauce in the Crockpot, then top with creamy Boursin and fontina.

After a few hours, you return to a bubbling pot of cheesy, meaty pasta that practically serves itself. The signature catchphrase says it all: dump it in and forget it. Then scoop it onto plates and watch everyone dig in.

This recipe takes the classic baked rigatoni and turns it into a hands-off slow cooker dinner. The ingredients are simple: thick-cut pepperoni, Italian sausage, ridged rigatoni, a jar of roasted garlic tomato basil sauce, a wheel of garlic herb Boursin, and shredded fontina.

Everything goes into the Crockpot in layers, and the slow cooker does the work. The result is a bubbling, creamy, meaty pasta bake with a silky sauce and a cheese pull that stretches for miles. It's the kind of meal that feels special but requires almost no effort.

Ingredients

Why this recipe works

The slow cooker creates a gentle, even heat that melts the Boursin and fontina into a luxurious cream sauce without any stirring or watching. The tomato sauce and the rendered fat from the pepperoni and sausage combine to coat every rigatoni tube, while the pasta cooks directly in the sauce, absorbing flavor as it softens. The result is a cohesive, saucy dish that tastes like it simmered all day.

Layering the ingredients — meat first, then pasta, then sauce and cheese — ensures the pasta stays submerged in liquid and cooks evenly. The Boursin wheel melts into the sauce, adding garlic and herb flavor and a velvety texture, while the fontina provides a nutty, melty finish.

Because you don't pre-cook the pasta or brown the sausage, this recipe cuts down on prep time and dishes, making it ideal for busy weeknights.

Notes and substitutions

Thick-cut cup-and-char pepperoni is preferred because it holds its shape and curls into cups as it cooks, trapping little pockets of sauce. If you only have regular pepperoni, it will still work, but it may not cup as dramatically. Italian sausage adds a savory, fennel-forward flavor; remove the casings and crumble it into the pot so it cooks into small pieces.

Rigatoni is the best pasta shape here because its ridges grip the sauce and its wide tubes catch the meat and cheese. Use a good-quality roasted garlic tomato basil sauce for depth, or substitute your favorite marinara.

Boursin is the star — the garlic and fine herbs version is classic, but any flavor will work. Fontina melts beautifully and has a mild, nutty taste; if you can't find it, provolone or mozzarella are fine substitutes.

• Italian sausage: Ground beef or ground pork seasoned with fennel, salt, and pepper
• Rigatoni: Penne or ziti (use same weight)
• Fontina: Provolone or low-moisture mozzarella
• Roasted garlic tomato basil sauce: Any jarred marinara or tomato basil sauce

Equipment

• 6-quart slow cooker
• Large spoon for stirring
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving spoon
• White dinner plates