Boursin Sausage Baked Ziti: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the creamiest texture, stir the dish gently once or twice during cooking, but avoid over-stirring, which can break up the pasta.

If you prefer a firmer pasta, cook on HIGH for a shorter time, but keep an eye on it to prevent drying out. The Boursin cheese can be softened at room temperature for easier spreading, but it will melt fine even if cold.

To make this dish even easier, you can brown the sausage ahead of time and refrigerate it until ready to use.

You can also assemble the entire slow cooker insert the night before, store it in the refrigerator, and start cooking in the morning. Just add a little extra cooking time if starting from cold.

Variations

• Spicy Sausage Version: Use hot Italian sausage instead of sweet for a spicy kick. You can also add a pinch of red pepper flakes with the herbs to amp up the heat. The creamy Boursin and fontina balance the spice perfectly.
• Vegetarian Option: Omit the sausage and add a can of drained chickpeas or white beans for protein. Sauté mushrooms and onions with garlic and herbs to add savory depth. Cook until the pasta is tender, and the cheese is melted.
• Gluten-Free Adaptation: Use gluten-free ziti or penne and ensure the marinara and seasonings are gluten-free. Cook time may vary slightly, so check the pasta for tenderness earlier. The rest of the ingredients are naturally gluten-free.
• Extra Veggie Boost: Add a cup of chopped spinach or kale in the last 30 minutes of cooking, stirring gently to wilt. You can also layer sliced zucchini or bell peppers with the pasta. This adds color and nutrients without overwhelming the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or marinara to restore creaminess.

Freezer

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

Reheat

Reheat in the microwave or on the stovetop until piping hot. Add a splash of water or marinara if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so you may want to add a splash of water or extra marinara when reheating to restore the creamy consistency. Reheat gently in the microwave or on the stovetop until piping hot.

You can assemble this dish up to 24 hours in advance. Brown the sausage, layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pasta is tender and the sausage reaches 160°F (71°C).

Serving ideas

Serve this Boursin Sausage Baked Ziti hot, straight from the slow cooker, with a generous spoonful of the creamy sauce.

It pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty bread is perfect for sopping up every last bit of sauce.

For a complete meal, add a side of roasted vegetables like broccoli or asparagus. The dish is hearty enough to stand alone, but these sides make it a more rounded dinner. Garnish with fresh basil or parsley if you like, though the herbs in the Boursin already add plenty of flavor.

Frequently asked questions

Recipe card

Boursin Sausage Baked Ziti: Easy Crockpot Dinner

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 6

Ingredients

• 1 lb savory browned sweet Italian pork sausage crumbles
• 1 lb ziti pasta
• 24 oz sweet basil marinara sauce
• 1 tbsp Italian herb seasoning
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 8 oz shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

68 g

Fat

26 g

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