Boursin Meatball Pesto Farfalle: One-Pot Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients on hand. The meatballs can be frozen or thawed; both work well. If you're using a slow cooker liner, now is the time to place it in the insert for easy cleanup.

Measure out the pasta, spinach, and pesto so they're ready to go. The Boursin cheese should be at room temperature for about 15 minutes to soften slightly, making it easier to spread, though this is optional. Have a large spoon or spatula ready for stirring.

Instructions

Layer and Start Cooking

1. 1Layer the Ingredients
   Place the meatballs in an even layer in the bottom of a 6-quart slow cooker. Scatter the farfalle pasta over the meatballs, then add the baby spinach and dollop the basil pesto over the top. Place the Boursin cheese wheel in the center and sprinkle the shredded fontina over everything.
   Look for The slow cooker should be about half full with ingredients layered evenly.
   Tip No need to stir at this point—the layers will meld as they cook.
2. 2Slow Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours. Do not open the lid during cooking to maintain heat and moisture.
   Look for After 2 hours on high, the cheese should be melted and the pasta softening.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If your slow cooker runs hot, check at the lower end of the time range.

At the end of this phase, the slow cooker is filled with layers of meatballs, pasta, spinach, pesto, and cheeses. The Boursin wheel sits in the center, and the fontina is scattered on top.

The slow cooker is set to low and the lid is on. You might see a bit of condensation on the lid, but no bubbling yet. The ingredients are still in their distinct layers, and the cheese is solid.

Stir and Finish

3. 3Stir and Continue Cooking
   After 2 hours on low (or 1 hour on high), stir the mixture thoroughly to combine the melted cheeses, pesto, and pasta. Continue cooking uncovered for another 30 to 60 minutes, until the pasta is tender and the sauce has thickened slightly.
   Look for The sauce should cling to the pasta and meatballs, and the spinach should be wilted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the mixture seems dry, add a splash of warm water or broth.
4. 4Check Meatball Temperature
   Use an instant-read thermometer to check that the meatballs have reached an internal temperature of 160°F (71°C). If not, continue cooking for another 15 minutes and check again.
   Look for The thermometer should read at least 160°F (71°C) when inserted into the center of a meatball.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip This step is crucial for food safety—don't skip it.

After stirring, the sauce is a creamy, pale green from the pesto and melted cheeses. The pasta is tender and the meatballs are cooked through. The spinach has wilted into the sauce, and the whole dish looks like a hearty, comforting casserole. The aroma is rich with garlic and herbs. A quick temperature check confirms the meatballs are at least 160°F (71°C).

Serve and Enjoy

5. 5Serve Hot
   Spoon the creamy pasta and meatballs onto serving plates or into bowls. Serve immediately while hot and bubbling.
   Look for The dish should be steaming and the cheese stretchy.
   Tip Garnish with extra fresh basil or grated Parmesan if desired (not included in the video).

The dish is hot and bubbling, with steam rising as you spoon it onto plates. The cheese stretches as you lift it, and the sauce clings to the pasta and meatballs. The colors are vibrant: green pesto, red meatballs, and white cheese. Each bite is creamy, savory, and satisfying. The slow cooker is empty except for a few saucy remnants, ready for easy cleanup.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Resist the urge to peek. Another is not stirring at the halfway point, which can lead to uneven cooking—the pasta on top might remain hard while the bottom becomes mushy.

Also, be careful not to overcook the pasta; check it at the beginning of the suggested time range. Finally, don't skip checking the meatball temperature, as undercooked meat can be unsafe.

How to tell it’s done

The dish is done when the pasta is tender and the sauce has thickened to a creamy consistency. The meatballs should be cooked through, reaching an internal temperature of 160°F (71°C). The cheese should be fully melted and the spinach wilted.

To test, take a bite of a piece of pasta—it should be al dente but not crunchy. If the sauce looks too thin, cook uncovered for a few more minutes; if it's too thick, stir in a splash of warm water or broth.

• Ground meat: 160°F (71°C) in the thickest part