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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 4 of 4

4. Make-Ahead, Storage & Serving Ideas

Welcome to Part 4 of 4 of my kitchen guide for Crock Pot Rotel Pasta. Whether you are meal-prepping for the week ahead or saving leftovers for tomorrow’s lunch, here is how to keep every bite fresh.

Crock Pot Rotel Pasta — Plating, Storage & Final Recipe Card (Page 4)
Ready to Serve: Crock Pot Rotel Pasta · By Chef Elena Rossi (@recipestokitchen)
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How to Store, Freeze & Reheat

Serve this pasta straight from the crock pot with a sprinkle of fresh parsley and maybe some extra cheese on top. It’s hearty enough on its own, but a side salad or crusty garlic bread makes it a full meal. For meal prep, portion it into containers—it reheats beautifully for lunches all week.

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely, then transfer to a freezer-safe container for up to 2 months. When reheating, add a splash of chicken broth or milk to loosen the sauce—it’ll taste just as creamy as day one.

👩🍳 Before You Start Cooking

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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.