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Close up fork piercing tender rigatoni cooked in a rich tomato and meat sauce with ricotta cheese and coated in melted mozzarella cheese on a plate.
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Slow Cooker Rigatoni

Pasta cooks until tender in a slow cooker filled with a rich, meaty red sauce and plenty of cheese to make a delicious one pot meal.
Course Main Course
Cuisine American
Keyword Rigatoni, Slow Cooker Pasta
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 666kcal
Author Jennifer Osterholt

Ingredients

  • 1 pound Italian sausage
  • 1 cup onion chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 3 cups pasta sauce
  • 5 cups tomato juice
  • 15 ounces ricotta cheese
  • 1/2 cup parmesan cheese
  • 2 cups mozzarella cheese
  • 16 ounces rigatoni dry pasta

Instructions

  • Brown sausage and drain well. Add onions and cook until softened.
    1 pound Italian sausage, 1 cup onion
  • Add meat to a greased 5 or 6 quart slow cooker. Add sauce, juice and seasonings.
    1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons Italian seasoning, 3 cups pasta sauce, 5 cups tomato juice, 1 teaspoon garlic powder
  • Cover and cook on low for 3 to 4 hours.
  • Turn to high and add parmesan and ricotta cheese. Stir well.
    15 ounces ricotta cheese, 1/2 cup parmesan cheese
  • Then add dry pasta for the last 30 to 45 minutes. Stir well.
    16 ounces rigatoni
  • When pasta is tender spread mozzarella cheese on top, cover until melted and serve immediately.
    2 cups mozzarella cheese

Nutrition

Calories: 666kcal | Carbohydrates: 60g | Protein: 33g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 93mg | Sodium: 1503mg | Potassium: 1027mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1547IU | Vitamin C: 37mg | Calcium: 444mg | Iron: 4mg