Parmesan Pepperoni Sausage Bolognese Rigatoni Crockpot Recipe Tips, FAQ & printable recipe

Tips for success

For the best texture, use rigatoni that is not too thick, as larger tubes may take longer to cook. If you prefer a spicier dish, use hot Italian sausage or add a pinch of red pepper flakes.

You can also toss the pasta with a little olive oil before adding it to the slow cooker to help prevent sticking, though this is not necessary.

If you want a crispier cheese top, you can transfer the slow cooker insert to the oven and broil for a few minutes after cooking.

Watch it closely so it does not burn. Let the dish rest for at least 5 minutes before serving; this helps the cheese set and makes it easier to scoop neat portions.

Variations

• Spicy Pepperoni Sausage Rigatoni: Use hot Italian sausage and add 1/2 teaspoon red pepper flakes with the sauce. Substitute pepperoni with a spicy variety for extra heat. The slow cooker will still produce a rich, comforting dish.
• Vegetarian Crockpot Rigatoni: Omit the pepperoni and sausage. Add 1 cup of sliced mushrooms and 1 cup of baby spinach to the slow cooker. Use a robust marinara sauce and increase the cheese to 3 cups for a hearty meatless meal.
• Sausage and Peppers Rigatoni: Add 1 sliced bell pepper and 1 sliced onion to the slow cooker along with the sausage. Use a tomato basil sauce with extra garlic. The peppers soften and add sweetness to the dish.
• Cheesy Pesto Rigatoni: Stir 1/2 cup of pesto into the sauce before pouring it over the pasta. Use a blend of mozzarella and provolone instead of the Italian four-cheese blend. The pesto adds a fresh, herbal note.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days.

Freezer

To freeze, let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.

Reheat

Reheat thawed or refrigerated portions in a covered skillet over medium-low heat, stirring occasionally, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a skillet over medium heat until warmed through. The pasta may absorb some sauce as it sits, so add a splash of water or broth when reheating if needed.

You can assemble the entire dish the night before, cover, and refrigerate. In the morning, simply place the slow cooker insert into the base and cook on low for 4 to 5 hours.

If starting from cold, you may need to add 30 minutes to the cooking time. This makes it even easier for a busy day.

Serving ideas

Serve this rigatoni straight from the slow cooker to keep it warm and inviting. A large spoon works best to scoop up the cheesy pasta and meat.

Pair it with a simple green salad tossed with lemon vinaigrette to cut through the richness, or offer crusty bread for sopping up the extra sauce.

This dish is hearty enough to be a meal on its own, but it also works well as a side dish for grilled meats. For a family-style dinner, set the slow cooker on the table and let everyone serve themselves. Garnish with fresh basil or parsley if desired, though the video does not show this.

Frequently asked questions

Recipe card

Parmesan Pepperoni Sausage Bolognese Rigatoni Crockpot Recipe

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni
• 1 lb Italian sausage, casings removed
• 12 oz rigatoni pasta
• 24 oz roasted garlic tomato basil sauce
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the pepperoni slices and Italian sausage crumbles in the bottom of a 7-quart slow cooker. Spread them into an even layer. Add the rigatoni pasta directly over the meat. Pour the roasted garlic tomato basil sauce over the pasta, covering it as evenly as possible.
2. Sprinkle the shredded Italian four-cheese blend evenly over the top of the sauce. Finish with the freshly grated Parmigiano-Reggiano, covering the surface completely.
3. Cover the slow cooker and cook on low for 4 hours, or until the pasta is tender and the sausage is cooked through. Do not stir during cooking unless needed, as stirring can break up the pasta and make it mushy.
4. Once the pasta is tender and the sausage reaches 160°F (71°C), turn off the slow cooker. Let the dish rest for 5 minutes before serving. Use a large spoon to scoop the cheesy pasta onto plates, making sure to get a good amount of the meat and sauce in each serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

55 g

Fat

35 g

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