Slow Cooker Provolone Pepperoni Sausage Rigatoni Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality rigatoni that holds its shape during slow cooking. Bronze-die-cut pasta has a rougher surface that helps the sauce cling better.

If you prefer a saucier dish, add an extra 8 ounces of sauce or a splash of chicken broth. The pasta will absorb liquid as it cooks, so don't be alarmed if it looks dry at first—it will loosen as it simmers.

To make this dish even more indulgent, add a layer of shredded mozzarella on top of the provolone during the last 30 minutes of cooking. You can also sprinkle with grated Parmesan before serving.

For a crispy, cheesy top, transfer the slow cooker insert to the oven and broil for 2-3 minutes after stirring. Just make sure your insert is oven-safe and not too hot to handle.

Variations

• Spicy Sausage Rigatoni: Use hot Italian sausage and add 1/2 teaspoon of red pepper flakes with the sauce for a spicier kick. You can also use pepperoni with a bit of heat.
• Vegetarian Rigatoni: Omit the pepperoni and sausage, and add 2 cups of sautéed mushrooms and zucchini. Use a robust marinara sauce and add extra ricotta and provolone for richness.
• Cheesy Meatball Rigatoni: Swap the sausage for 1 pound of cooked frozen meatballs. Layer them with the pepperoni and proceed with the recipe as written.
• Three-Cheese Rigatoni: Add 1/2 cup of grated Parmesan cheese to the ricotta mixture, and top with a mix of provolone and mozzarella for extra cheesy goodness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb sauce; add a splash of water or extra sauce when reheating.

Freezer

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

Reheat

Reheat individual portions in the microwave for 2-3 minutes, adding a splash of water or sauce to loosen. Ensure it's heated through to 165°F (74°C) before.

Store leftover rigatoni in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so it may be drier when reheated.

Add a splash of water or extra sauce when reheating to restore moisture. Reheat in the microwave or on the stovetop until hot. The flavors deepen overnight, making it even more delicious the next day.

This dish can be assembled the night before and refrigerated, then cooked the next day. Layer all the ingredients in the slow cooker insert, cover, and store in the refrigerator for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook on LOW for 4-5 hours or HIGH for 2-3 hours. You may need to add a little extra time since the ingredients start cold.

Serving ideas

Serve this hearty rigatoni straight from the slow cooker, spooning generous portions onto plates or into bowls. It pairs beautifully with a simple green salad dressed with lemon and olive oil, and a side of crusty bread to mop up the rich sauce. For a touch of freshness, sprinkle with chopped parsley or basil just before serving.

This dish is substantial enough to be a main course on its own, but it also works well as part of a larger Italian-themed spread. Offer grated Parmesan and red pepper flakes at the table for guests to customize their bowls. Leftovers make a great lunch the next day, served cold or reheated. The flavors are even better after a night in the fridge.

Frequently asked questions

Recipe card

Slow Cooker Provolone Pepperoni Sausage Rigatoni

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 oz thick-cut pepperoni slices
• 1 lb Italian sausage, casings removed
• 1 lb rigatoni pasta
• 24 oz roasted garlic tomato basil sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Place the thick-cut pepperoni slices and the Italian sausage (casings removed) into the bottom of a 6-quart slow cooker. Break the sausage into crumbles with your hands or a spoon as you add it. Spread the meat evenly over the bottom of the insert.
2. Add the rigatoni pasta directly over the meat. Pour the roasted garlic tomato basil sauce over the pasta, making sure the sauce covers the pasta as much as possible. Use a spoon to gently press the pasta down so it is mostly submerged in the sauce.
3. Spoon dollops of whole-milk ricotta over the top of the sauce. Sprinkle the shredded provolone evenly over the entire surface, covering the ricotta and pasta. Do not stir; leave the layers as they are.
4. Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the pasta is tender and the sausage is cooked through. Avoid opening the lid during cooking to keep the heat and moisture inside.
5. Once the pasta is tender and the sausage is cooked through, gently stir the mixture to combine the layers. Taste and adjust seasoning if needed. Serve hot, spooning onto plates or bowls.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g

Sugar

8 g

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