Provolone Sausage Rigatoni: Easy Crockpot Dinner 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.

If you prefer a spicier dish, use hot Italian sausage or add a pinch of red pepper flakes to the sauce.

To achieve a golden, bubbly top, you can switch the slow cooker to high for the last 30 minutes if your model has that option, or briefly place the insert under the broiler for 2-3 minutes (if the insert is broiler-safe). Watch it closely to avoid burning.

Variations

• Spicy Sausage Rigatoni: Use hot Italian sausage instead of sweet, and add a pinch of red pepper flakes to the sauce for extra heat. You can also substitute crushed red pepper for a spicier kick.
• Mushroom and Spinach Rigatoni: Sauté 8 oz of sliced mushrooms with the sausage, and stir in 2 cups of fresh spinach before serving. The mushrooms add earthiness, and the spinach wilts into the hot pasta.
• Vegetarian Rigatoni: Omit the sausage and add 2 cups of roasted vegetables like zucchini, bell peppers, and eggplant. Use a robust marinara sauce and increase the ricotta to 1 1/2 cups for extra creaminess.
• Four-Cheese Rigatoni: Replace the provolone with a blend of mozzarella, fontina, and Parmesan. Add a handful of grated Parmesan to the ricotta for a more complex cheese flavor.

Storage and make-ahead

Fridge

Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently, adding a splash of water or sauce if needed.

Freezer

Freeze 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 over medium heat, stirring occasionally, until hot throughout.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, so you may want to add a splash of water or extra sauce when reheating.

Reheat individual portions in the microwave or in a skillet over medium heat until hot. Stir gently to distribute the cheese and sauce.

You can brown the sausage up to 2 days ahead and keep it refrigerated. Assemble the crockpot the night before, cover, and refrigerate.

In the morning, let it sit on the counter for 30 minutes, then cook on low as directed. You can also freeze the fully cooked dish in a freezer-safe container for up to 3 months.

Serving ideas

Serve this rigatoni hot from the slow cooker, spooned into shallow bowls. A sprinkle of fresh basil or parsley adds color and freshness, though the video doesn't include it.

Crusty bread is perfect for sopping up the rich sauce, and a simple green salad with lemon vinaigrette balances the richness.

For a complete meal, pair with garlic bread or a side of roasted vegetables. The dish is hearty enough to stand alone, but it also works well as a main course alongside a light soup or salad. Leftovers make a great lunch the next day, served cold or reheated.

Frequently asked questions

Recipe card

Provolone Sausage Rigatoni: Easy Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb browned sweet Italian pork sausage crumbles
• 1 lb rigatoni pasta
• 1 jar roasted garlic tomato basil sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Place the browned sweet Italian sausage crumbles in the bottom of a 6-quart slow cooker, spreading them into an even layer.
2. Add the rigatoni pasta over the sausage, then pour the roasted garlic tomato basil sauce over the top, covering the pasta as much as possible.
3. Spoon dollops of whole-milk ricotta over the sauce, then sprinkle the shredded provolone cheese evenly over the top.
4. Cover the slow cooker and cook on low for 4 hours, or until the pasta is tender and the cheese is melted and bubbly. Do not stir during cooking.
5. After 4 hours, check that the pasta is al dente and the sausage reaches 160°F (71°C). If the pasta is still firm, cover and cook for 30 more minutes.
6. Spoon the hot pasta onto plates or into bowls, making sure to get some sausage, sauce, and cheese in each serving. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

58 g

Fat

34 g

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