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Rigatoni, which comes from the word “rigato” meaning ridged, are short, wide tubes of pasta that have ridges on the outside, but are smooth on the inside. Rigatoni are perfect for big chunkier sauces as their ridges and wide center help capture the sauce perfectly. This also helps them contain meats and large vegetables. Rigatoni also work well in baked pasta dishes as they can hold on to cheese well. Typically, rigatoni are associated with southern Italian cuisine. For more information about rigatoni and other pasta shapes, visit sharethepasta.org.
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Rigatoni Pasta with Pink Sauce
This simple crockpot recipe is quick, easy, and deliciously cheesy. It combines chicken, rigatoni pasta, cheese, and your favorite pasta and alfredo sauces for a flavorful meal.
Servings 6 servings
Equipment
- 4.5 Quart Slow Cooker
- Nonstick cooking spray
- Large pot
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 24 ounces Marinara sauce
- 12 ounces dry Rigatoni pasta
- 15 ounces Alfredo sauce
- 4 ounces shredded Parmesan cheese, divided
- 4 ounces shredded Mozzarella cheese, divided
Instructions
Making the Rigatoni Pasta with Pink Sauce
- Place chicken in a greased 4.5-quart slow cooker. Sprinkle with Italian seasoning and garlic powder. Pour marinara over chicken. Cook on high for 2-3 hours.
- Remove chicken from slow cooker and cut into chunks.
- Stir into the marinara the chunked chicken, cooked pasta, alfredo sauce, and 2 ounces of each cheese.
- Sprinkle remaining cheese over the top.
- Cover and cook on low for 20-25 minutes until mixture is heated through and cheese is melted.
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