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Crock Pot Rotel Pasta

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★★★★★ 4.9 (69 Kitchen Reviews)
Chef Elena Rossi
By Chef Elena Rossi Founder, Culinary Director & Recipe Developer (@recipestokitchen) · Tested & Updated November 5, 2026
Step Guide 3 of 4

3. Step-by-Step Visual Guide

In Part 3 of making Crock Pot Rotel Pasta, let’s walk through the hands-on cooking technique so your texture turns out restaurant-worthy at home.

Crock Pot Rotel Pasta — Step-by-Step Visual Guide (Page 3)
Step-by-Step Kitchen Technique: Cooking Crock Pot Rotel Pasta · @recipestokitchen
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Visual Cues & Timing Secrets

Start by browning the sausage with onion and garlic—this step builds flavor you just can’t get from tossing raw meat into the crock pot. Then everything goes in: Rotel, tomato sauce, broth, and spices. Give it a good stir, cover, and let it bubble away on low for three hours. That’s the hands-off part.

When the sauce is ready, stir in the cream cheese and cheddar until they melt into a golden, creamy base. Add the dry pasta, push it under the liquid, and cook on high for 30-40 minutes. Stir once mid-way so nothing sticks, and you’ll get perfectly tender pasta every time—no pre-boiling needed.

Head to Page 4 for my Make-Ahead, Storage & Reheating Tips plus what to serve alongside this dish!

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Crock Pot Rotel Pasta (Part 4)
Step-by-Step Photos & Chef Elena’s Kitchen Secrets
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Crock Pot Rotel Pasta
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Crock Pot Rotel Pasta

This crock pot Rotel pasta is pure comfort—tender penne in a creamy, slightly spicy tomato sauce with savory sausage and melted cheese. It's a set-it-and-forget-it dinner that tastes like you simmered it all day, but the slow cooker does the heavy lifting.

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Prep Time10 mins
Cook Time3 hours 30 mins
Total Time3 hours 40 mins
Servings6 servings
CourseMain Course
Calories485 kcal

🛒 Ingredients (Check Off As You Measure)

🍳 Step-by-Step Instructions

  1. In a skillet over medium heat, brown the sausage with onion and garlic for 5-7 minutes, breaking it up with a spoon. Drain excess fat if needed.
  2. Transfer the sausage mixture to your crock pot. Add Rotel (undrained), tomato sauce, chicken broth, oregano, and smoked paprika. Stir to combine.
  3. Cover and cook on LOW for 3 hours, or on HIGH for 1.5 hours, until the sauce is bubbling and flavorful.
  4. Stir in the cubed cream cheese and shredded cheddar until melted and smooth. Then add the dry penne pasta, pushing it down to submerge in the sauce.
  5. Cover and cook on HIGH for 30-40 minutes, stirring once halfway, until pasta is al dente. Season with salt and pepper, garnish with parsley, and serve warm.

👩🍳 Chef Elena’s Kitchen Notes & Storage

For a lighter version, use turkey sausage and reduced-fat cream cheese—still creamy, just a bit leaner. Leftovers keep in the fridge for 3-4 days; reheat with a splash of broth or milk to bring back the saucy texture.

Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!

Estimated Nutrition (Per Serving):
Calories: 485 kcalProtein: 24gCarbs: 52gFat: 19gFiber: 5g
Chef Elena Rossi
Recipe Developed & Tested By

Chef Elena Rossi

Ciao, I'm Elena! Trained in Florence and based in Chicago, I founded RecipesTo Kitchen (and our @recipestokitchen Pinterest community of 296,580+ monthly home cooks) to share foolproof weeknight dinners, cozy one-pot pastas, and bakery-style desserts that work on the very first try.