Crockpot Boursin Sausage Rigatoni: 5-Ingredient Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality rigatoni that holds its shape during long cooking. If you prefer a thicker sauce, use a little less sauce or cook with the lid slightly ajar for the last 30 minutes to reduce.

To add a fresh touch, stir in a handful of chopped basil or parsley just before serving—though the video doesn't show it, it's a common addition. For extra richness, you can add a splash of heavy cream at the end, but the Boursin already provides plenty of creaminess.

This recipe is forgiving: if the pasta is still undercooked, add a bit of hot water or extra sauce and continue cooking. If the sauce is too thin, leave the lid off for the last 15 minutes to let it reduce.

Always let the dish rest for a few minutes after cooking to allow the sauce to thicken slightly. For the best flavor, use freshly shredded fontina rather than pre-shredded, which often contains anti-caking agents that affect melting.

Variations

• Spicy Sausage Version: Use hot Italian sausage or add 1/2 teaspoon red pepper flakes with the sausage. The heat balances the creamy Boursin and adds a nice kick. You can also add a pinch of cayenne to the sauce.
• Vegetarian Option: Replace the sausage with 1 can (15 oz) chickpeas, drained, or 1 lb cremini mushrooms, sliced and sautéed. The mushrooms add an earthy, meaty texture. Use a vegetarian-friendly sauce and check that the cheese is vegetarian.
• Add Greens: Stir in 3 cups fresh spinach or kale during the last 30 minutes of cooking, just until wilted. This adds color and nutrients without changing the flavor profile. The greens will wilt into the sauce.
• Extra Cheesy: Increase the fontina to 2 cups, or add 1/2 cup grated Parmesan cheese on top during the last 15 minutes. The extra cheese creates a richer, more decadent dish. You can also add a sprinkle of mozzarella for extra stretch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or sauce to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a saucepan over medium-low heat, adding a splash of water or sauce to loosen the sauce.

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

Reheat gently in the microwave or on the stovetop until warmed through, stirring occasionally to distribute the sauce. The dish tastes even better the next day as the flavors meld.

You can brown the sausage up to 2 days ahead and keep it refrigerated. You can also assemble the entire slow cooker (without turning it on) up to 24 hours in advance, storing it in the refrigerator.

When ready to cook, place the slow cooker insert directly on the base and cook on low, adding about 30 minutes to the cooking time because the ingredients start cold. For best results, let the slow cooker come to room temperature for 30 minutes before cooking.

Serving ideas

Serve this rigatoni hot, straight from the slow cooker, with a generous spoonful of the creamy sauce. It's a complete meal on its own, but you can pair it with a crisp green salad dressed with lemon vinaigrette and some crusty bread to soak up every last bit of sauce. For a touch of heat, sprinkle with red pepper flakes or serve with a side of roasted vegetables.

For a family-style dinner, bring the slow cooker to the table and let everyone serve themselves. The pasta is best enjoyed immediately while the cheese is still stretchy and the sauce is bubbling. If you have leftovers, they make a great lunch the next day—just reheat gently. This dish is hearty and satisfying, perfect for a cozy night in or a casual gathering with friends.

Frequently asked questions

Recipe card

Crockpot Boursin Sausage Rigatoni: 5-Ingredient Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb sweet Italian pork sausage, browned and crumbled
• 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 browned Italian sausage crumbles in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the rigatoni pasta on top of the sausage, distributing it evenly. Pour the roasted garlic tomato basil sauce over the pasta and sausage, making sure the sauce covers most of the pasta. Do not stir.
2. Place the wheel of garlic and herb Boursin cheese in the center of the slow cooker, pressing it slightly into the sauce. Sprinkle the shredded fontina cheese evenly over the top, covering the Boursin and the pasta. Do not stir the ingredients together.
3. Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pasta is al dente and the internal temperature of the sausage reaches 160°F (71°C). Do not lift the lid during the first 2 hours of cooking.
4. Once the pasta is cooked, stir the mixture gently to combine the melted Boursin and fontina into the sauce. The sauce should be creamy and coat the pasta. If the mixture seems dry, add a splash of warm water or extra sauce. Continue cooking for another 10 to 15 minutes if needed.
5. Spoon the hot pasta onto a serving plate or into bowls. Serve immediately, while the cheese is still stretchy and the sauce is bubbling. Enjoy the rich, savory flavor of the sausage and the creamy, garlicky sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

55 g

Fat

33 g

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