Crockpot Boursin Pasta
This crockpot Boursin pasta cooks ground beef in a rich marinara and tomato sauce in the slow cooker and finishes with Boursin, mozzarella, and Parmesan for a creamy, crowd-pleasing pasta dinner.
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Ingredients
The Meat Base
- 1 lb ground beef or Italian sausage
- 1 small onion diced
- 1 tbsp minced garlic
- 2 tbsp Creole Trinity and Herb seasoning
- 1 tsp Italian seasoning
- Salt and pepper to taste
The Sauce
- 1 jar marinara sauce 24 oz
- 1 can diced tomatoes undrained (14.5 oz)
- 2 cups beef broth
The Pasta and Cheese
- 10 to 12 oz Barilla Rotelle wheel pasta
- 1 round Garlic and Fine Herb Boursin cheese 5.2 oz
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Garnish
- Fresh parsley or basil optional
Instructions
- In a skillet over medium heat, cook the ground beef or Italian sausage with the diced onion and garlic until fully browned and cooked through. Season with Creole Trinity and Herb, Italian seasoning, salt, and pepper. Drain any excess fat.
- Transfer the meat mixture to the crockpot. Add the marinara sauce, diced tomatoes with their juice, and beef broth. Stir to combine.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- About 30 to 40 minutes before serving, break the Boursin round into pieces directly into the crockpot and stir until completely melted and creamy throughout the sauce. Add the wheel pasta and stir well to submerge it in the sauce.
- Cover and cook on high until the pasta is tender, about 20 to 30 minutes, stirring once halfway through.
- Stir in the shredded mozzarella and Parmesan until fully melted and the sauce is rich and creamy.
- Top with fresh parsley or basil and serve warm directly from the crockpot.
Notes
Brown the meat before adding it to the crockpot. Skipping this step produces a greyer, less flavorful meat base. The browning develops flavor that the slow cook alone cannot replicate.
Break the Boursin into several pieces before adding so it melts evenly and quickly into the sauce rather than sitting as one large chunk that takes much longer to incorporate.
Stir the pasta once halfway through the final cook so it cooks evenly and does not stick to the bottom.
Wheel pasta (rotelle) is the right choice here because its spokes and shape trap the creamy sauce and hold the meat in every bite.
Break the Boursin into several pieces before adding so it melts evenly and quickly into the sauce rather than sitting as one large chunk that takes much longer to incorporate.
Stir the pasta once halfway through the final cook so it cooks evenly and does not stick to the bottom.
Wheel pasta (rotelle) is the right choice here because its spokes and shape trap the creamy sauce and hold the meat in every bite.
