Boursin Pepperoni Sausage Rigatoni Crockpot Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use ridged rigatoni rather than smooth — the ridges hold the sauce and cheese better. If you prefer a spicier dish, use hot Italian sausage or add red pepper flakes to the sauce.

To make cleanup easier, spray the slow cooker insert with nonstick cooking spray before adding ingredients, though this isn't necessary.

If you want a golden, bubbly top, you can transfer the cooked pasta to a baking dish, sprinkle with extra fontina, and broil for 2 to 3 minutes until browned.

But the slow cooker version is already delicious as is. Let the dish rest for a few minutes after cooking to allow the sauce to settle — this makes serving neater and prevents it from being too runny.

Variations

• Spicy Soppressata: Swap the pepperoni for spicy soppressata or calabrese salami for an extra kick. Use hot Italian sausage instead of sweet, and add a pinch of red pepper flakes to the sauce. The spicy, salty meats balance the creamy Boursin beautifully.
• Vegetarian Version: Omit the pepperoni and sausage. Increase the tomato sauce to 32 ounces and add 2 cups of quartered cremini mushrooms and 1 cup of chopped zucchini. Cook on low for 3 1/2 to 4 hours, or until the vegetables are tender. The Boursin and fontina still provide plenty of flavor.
• Cajun Twist: Replace the Italian sausage with andouille sausage and the pepperoni with smoked ham. Use a Cajun-spiced tomato sauce and add a teaspoon of smoked paprika. The Boursin adds a cooling, creamy contrast to the smoky, spicy meats.
• Cheese Lover's: Add an extra 4 ounces of shredded provolone or mozzarella on top of the fontina. You can also dot the top with additional Boursin if you want an extra-rich, creamy finish. The more cheese, the better the pull.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked and cooled rigatoni bake in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat thawed leftovers in a 350°F (175°C) oven for 15-20 minutes, or microwave in 1-minute intervals until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of water or extra tomato sauce when reheating to loosen it.

Reheat in the microwave in 1-minute intervals, stirring between, or in a saucepan over medium heat until heated through. The cheese will melt again and the flavors will meld even more.

You can assemble the entire dish in the slow cooker insert up to 24 hours ahead. Layer the ingredients as directed, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours, adding about 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the full dish, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this rigatoni bake straight from the slow cooker, scooping generous portions onto warmed plates. A simple green salad with a lemon vinaigrette and crusty bread are all you need to round out the meal. The creamy, meaty pasta is rich enough to stand on its own, so keep the sides light.

For a more substantial meal, pair it with garlic bread or roasted vegetables. A sprinkle of fresh basil or parsley on top adds color and freshness, though the dish is delicious without it. The leftovers are just as good the next day — enjoy them cold or reheated for lunch.

Frequently asked questions

Recipe card

Boursin Pepperoni Sausage Rigatoni Crockpot Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 oz thick-cut cup-and-char pepperoni slices
• 1 lb Italian sausage, casings removed
• 1 lb ridged rigatoni pasta
• 24 oz roasted garlic tomato basil sauce
• 1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
• 8 oz shredded Italian fontina cheese

Instructions

1. Add the pepperoni slices and the Italian sausage (casings removed) to the slow cooker. Use your hands to break the sausage into small crumbles as you add it. Scatter the rigatoni over the meat, then pour the roasted garlic tomato basil sauce over everything. Stir briefly to coat the pasta with sauce.
2. Place the wheel of garlic and fine herbs Boursin in the center of the slow cooker. Sprinkle the shredded fontina evenly over the top. Do not stir after adding the cheeses — they will melt and create a creamy layer as the dish cooks.
3. Cover the slow cooker with the lid. Cook on low for 4 hours, or until the pasta is al dente and the sausage is cooked through. The internal temperature of the sausage should reach 160°F (71°C). Stir gently once halfway through, if possible, to redistribute the sauce.
4. Turn off the slow cooker. Using a large spoon, scoop the bubbling pasta and meat onto serving plates. Lift the spoon high to capture the cheese stretch. Serve immediately while hot and creamy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

55 g

Fat

37 g

Fiber

4 g

Sugar

9 g

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