Crockpot Meat Sauce Rigatoni
Ready for another tried and tested crockpot recipe to add to your rotation? I know I’m always keen to find new future favorites, and today I’ve got a modern comfort food classic for you – a beautifully slow cooked meat sauce with ground beef and Italian sausage, tossed with pasta and finished off with parmesan and fresh herbs. Shall we make it together?!
More reader favorites you’ll love: crockpot marry me chicken pasta, crockpot Swedish meatballs, crockpot Mexican beef enchilada casserole, crockpot lasagna soup, crockpot pepper steak, and crockpot Italian meatloaf.
When testing this recipe, I found that using a combination of ground beef and Italian sausage gives the sauce the best flavor. The beef keeps it hearty, while the sausage adds richness and plenty of seasoning without needing a long list of extra ingredients.
I also recommend browning the meat before it goes into the crockpot. Yes it adds one extra step, it’s well worth it. Browning develops deeper flavor and lets you drain away excess grease, resulting in a richer sauce that isn’t oily.
Finally, I always cook the rigatoni separately and stir it through the sauce just before serving. Pasta cooked in the slow cooker for several hours quickly becomes soft and overcooked, while freshly cooked rigatoni keeps its shape and texture, giving you a much better finished dish.
Ingredients & Process Overview
- Ground beef – I use 85/15 for the best balance of flavor.
- Ground Italian sausage – Adds richness and plenty of seasoning.
- Onion and garlic – The flavor base for the sauce.
- Pasta sauce and crushed tomatoes – Creates a rich, hearty tomato sauce.
- Italian seasoning, brown sugar, cayenne, salt, pepper, and a bay leaf – Simple pantry staples that bring everything together.
- Rigatoni – Cook separately and stir through the finished sauce.
- Parmesan and fresh herbs – Optional, for serving.
First, brown the ground beef and Italian sausage in a skillet, then briefly cook the onion and garlic. Transfer everything to the slow cooker and stir in the pasta sauce, crushed tomatoes, seasonings, and bay leaf.
Cover and cook until the sauce is rich, thick, and full of flavor. Shortly before serving, cook the rigatoni until al dente, drain it well, and stir it through the finished meat sauce. Finish with plenty of freshly grated Parmesan and a sprinkle of fresh herbs, if you like.
Recipe Notes
- Brown the meat first. Seriously don’t skip this! Taking a few minutes to brown the ground beef and Italian sausage adds much more flavor to the finished sauce and helps drain away excess grease.
- Cook the pasta separately. Rigatoni is best cooked just before serving and stirred through the finished sauce. This keeps the pasta perfectly tender instead of becoming soft during the long cook time.
- Don’t skip the bay leaf. It’s a small ingredient, but it adds extra depth to the sauce as it simmers. Just remember to remove it before serving.
- Taste before serving. Pasta sauces vary in sweetness and seasoning, so give the sauce a taste once it’s finished cooking and adjust the salt and pepper if needed.
Storage, Freezing, & Reheating
Store leftover crockpot rigatoni in an airtight container in the refrigerator for up to 4 days.
For the best texture, freeze the meat sauce on its own for up to 3 months. Thaw overnight in the refrigerator, cook fresh rigatoni, and stir everything together before serving.
Reheat individual portions in the microwave until piping hot, stirring halfway through.
For larger portions, warm gently in a saucepan over medium-low heat, stirring occasionally. If the sauce has thickened, add a splash of water or beef broth to loosen it.
Variations & Swaps
- Use all ground beef. If you don’t have Italian sausage, simply use 2 pounds of ground beef instead. You may want to add a little extra Italian seasoning for flavor.
- Try a different pasta. Penne, ziti, or rotini all work well if you don’t have rigatoni.
- Make it spicy. Use hot Italian sausage or add a pinch of crushed red pepper flakes for extra heat.
- Add vegetables. Stir in sautéed mushrooms, diced bell peppers, or fresh spinach before serving for an easy way to add more veggies.
- Make it cheesy. Mix in shredded mozzarella or stir through a little cream cheese for an extra rich, creamy sauce.
- Lighten it up. Swap the ground beef for lean ground turkey or chicken sausage for a lighter version.
Crockpot Meat Sauce Rigatoni
Ingredients
- 1 lb 85/15 ground beef
- 1 lb ground Italian sausage
- 1 medium onion diced
- 3 garlic cloves minced
- 2 (24-ounce) jars marinara or pasta sauce
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- Salt and black pepper to taste
- 1 lb dried rigatoni
- Freshly grated Parmesan cheese and chopped fresh parsley/basil for serving (optional)
Instructions
- Heat a large skillet over medium-high heat. Brown the ground beef and Italian sausage, breaking the meat into crumbles as it cooks. Drain any excess grease if needed.
- Add the diced onion and garlic to the skillet and cook for 2 minutes, until softened and fragrant. Transfer everything to the slow cooker.
- Stir in the marinara sauce, crushed tomatoes, Italian seasoning, brown sugar, cayenne pepper, bay leaf, salt, and black pepper until well combined.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 15 minutes before serving, cook the rigatoni according to the package directions until al dente. Drain well.
- Remove the bay leaf from the sauce, then stir the cooked rigatoni into the slow cooker until evenly coated.
- Serve with freshly grated Parmesan cheese and chopped fresh parsley or basil, if desired.
Have you tried this recipe? I’d love to hear your thoughts. You can leave a review and a star rating below!