Slow Cooker Kielbasa Rigatoni with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, use a 6-quart slow cooker and do not overfill it; the ingredients should fit with some room to spare. If you prefer a more caramelized flavor, brown the sliced kielbasa in a skillet over medium-high heat for 5 minutes before adding it to the slow cooker.

This adds a deeper, smokier taste. You can also add a splash of red wine or balsamic vinegar to the sauce for extra depth, though this is optional.

To ensure the pasta cooks evenly, make sure the rigatoni is mostly submerged in the sauce. If the sauce does not cover the pasta completely, add a little water or broth, but only about 1/4 cup at a time.

The pasta will absorb liquid as it cooks, so the sauce should be slightly thinner than you want the final dish to be. Stir only when the pasta is nearly done to prevent it from breaking.

Variations

• Spicy Kielbasa Rigatoni: Add 1/2 teaspoon red pepper flakes or a chopped fresh jalapeño with the sauce for a spicy kick. Use hot Italian sausage instead of kielbasa for a different flavor, but brown it first.
• Vegetarian Version: Replace the kielbasa with 2 cups of sliced mushrooms and 1 can of drained chickpeas. Sauté the mushrooms with garlic before adding to the slow cooker for extra depth.
• Cheesy Pesto Twist: Stir 1/2 cup of basil pesto into the sauce before layering. Omit the cream cheese and use 1/2 cup of heavy cream instead for a lighter, herbaceous sauce.
• BBQ Kielbasa Pasta: Swap the tomato basil sauce for 2 cups of barbecue sauce and 1/2 cup of chicken broth. Add 1/2 cup of shredded cheddar along with the mozzarella for a smoky, tangy version.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently until piping hot.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a saucepan over medium heat.

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 broth when reheating to loosen it.

Reheat gently in the microwave or on the stovetop until piping hot. The dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe can be assembled the night before: layer the kielbasa, rigatoni, sauce, cream cheese, and mozzarella in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert into the slow cooker and cook on low as directed, adding about 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full dish, let it cool, and refrigerate or freeze for later.

Serving ideas

Serve this kielbasa rigatoni hot, straight from the slow cooker, with a sprinkle of extra mozzarella or fresh basil if desired. It is a complete meal on its own, but it pairs well with a crisp green salad and crusty bread to soak up the sauce. For a family-style dinner, set the slow cooker on the table and let everyone serve themselves.

Portion sizes are generous; each serving is about 1 1/2 cups. The dish is filling and satisfying, so a little goes a long way. If serving as a side, reduce the portion size. Leftovers taste even better the next day as the flavors meld further. This is a great dish for potlucks, game days, or any casual gathering where comfort food is welcome.

Frequently asked questions

Recipe card

Slow Cooker Kielbasa Rigatoni with Mozzarella

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
• 1 lb rigatoni pasta (about 4 cups dry)
• 24 oz garlic tomato basil sauce (from a jar)
• 8 oz cream cheese, cut into cubes
• 2 cups shredded whole-milk mozzarella cheese

Instructions

1. Place the sliced smoked kielbasa into the bottom of a 6-quart slow cooker. Add the dry rigatoni pasta over the kielbasa, then pour the garlic tomato basil sauce over the pasta, making sure the sauce covers most of the dry ingredients. Stir gently to combine the sauce with the pasta and sausage, then smooth the top into an even layer.
2. Place the cubed cream cheese in the center of the slow cooker, then scatter the shredded mozzarella over the entire surface. Do not stir. Cover the slow cooker with the lid.
3. Set the slow cooker to low and cook for 3 to 4 hours, until the pasta is tender and the sauce is bubbly. Do not open the lid during the first 2 hours of cooking, as this releases heat and slows the cooking process. After 2 hours, check the pasta for doneness; if it is still firm, continue cooking for another 30 to 60 minutes.
4. Once the pasta is al dente and the sauce has thickened, stir the mixture well to combine the melted cream cheese and mozzarella into the sauce. The sauce should be smooth and creamy, coating the pasta and sausage evenly. Taste and adjust seasoning with salt and pepper if desired.
5. Spoon the kielbasa rigatoni into warm bowls or onto plates. Serve immediately, garnished with extra mozzarella or fresh basil if desired, though the video serves it plain.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

72 g

Fat

28 g

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