Boursin Sausage Baked Ziti: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before starting, brown the Italian sausage in a skillet over medium-high heat until fully cooked and crumbled. Drain any excess fat. Gather all the ingredients and measure them out. No other prep is needed—this recipe is truly dump-and-go. Have a 6-quart slow cooker ready and clean.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the browned sweet Italian sausage crumbles in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the ziti pasta over the sausage, then pour the marinara sauce over the pasta. Sprinkle the Italian herb seasoning evenly over the sauce.
   Look for The sausage forms a base layer, with pasta and sauce covering it evenly.
   Tip Use a spatula to gently press the pasta into the sauce so it is mostly submerged.
2. 2Add the Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Scatter the shredded fontina cheese over the top, covering the surface evenly.
   Look for The Boursin wheel sits in the middle, surrounded by shredded fontina.
   Tip If the Boursin is cold, let it sit at room temperature for a few minutes to soften slightly.

At the end of this phase, you'll have a neatly layered mixture in the slow cooker: sausage on the bottom, pasta and sauce in the middle, and the Boursin wheel and shredded fontina on top.

The colors are vibrant—red sauce, white cheese, and brown sausage. The aromas of garlic and herbs are already enticing. Before moving on, make sure the pasta is mostly submerged in the sauce.

Slow Cook and Check

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pasta is tender and the sauce is bubbling. Stir gently halfway through cooking, if possible, to redistribute the sauce and cheese.
   Look for The sauce is bubbling at the edges and the cheese is melted and creamy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stirring halfway helps the pasta cook evenly, but avoid over-stirring to keep the dish creamy.
4. 4Check the Temperature
   Using an instant-read thermometer, check that the internal temperature of the sausage reaches at least 160°F (71°C). The pasta should be tender but still have a slight bite, and the cheese should be fully melted and creamy.
   Look for The thermometer reads 160°F (71°C) or higher.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pasta is still firm, cook for an additional 15-30 minutes and check again.

After the cook time, the sauce is bubbling, and the cheese is melted and creamy. The kitchen smells of garlic, herbs, and tomato.

The pasta should be tender when pierced with a fork, and the sausage should be piping hot. Use a thermometer to confirm the sausage reaches 160°F (71°C). If not, continue cooking and check again.

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker and let the dish rest for 5 minutes. Serve directly from the slow cooker or spoon onto plates. Use a large spoon to scoop up the cheesy, saucy pasta and sausage.
   Look for The dish is steaming and the cheese is stretchy when lifted.
   Tip Letting it rest allows the sauce to thicken slightly and makes serving easier.

After resting, the dish is slightly thickened and glossy. The cheese is stretchy and coats the pasta beautifully. The steam rises invitingly. Everything is hot and ready to serve. The texture should be creamy, not watery, and the flavors well-blended.

Common mistakes

One common mistake is overcooking the pasta, which can turn mushy. Start checking at the lower end of the cook time. Another is using a slow cooker that's too small, causing the ingredients to overflow.

Ensure your slow cooker is at least 6 quarts. Also, avoid lifting the lid too often, as this releases heat and extends cooking time. Finally, don't skip browning the sausage—it adds depth of flavor that you won't get from raw sausage.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite, and the sauce is bubbling around the edges.

The cheeses should be fully melted and creamy, and the internal temperature of the sausage should reach at least 160°F (71°C) as measured with an instant-read thermometer. If the pasta is still firm, continue cooking in 15-minute increments until tender.

• Ground meat: 160°F (71°C) in the thickest part