Boursin Meatball Pesto Farfalle: One-Pot Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the creamiest sauce, use full-fat Boursin cheese and a good-quality fontina that melts well. If you prefer a stronger herb flavor, add an extra tablespoon of pesto.

You can also stir in a splash of heavy cream at the end for extra richness, though this is optional. To prevent the pasta from becoming too soft, use a sturdy shape like farfalle or penne, and check it a few minutes before the suggested cooking time.

If you want to add more vegetables, consider including sliced mushrooms or bell peppers along with the spinach. You can also toss in some cherry tomatoes during the last 30 minutes for a burst of acidity.

For a spicier kick, add a pinch of red pepper flakes with the cheese. These additions won't compromise the dish's simplicity, but they'll make it your own.

Variations

• Chicken Pesto Farfalle: Swap the beef meatballs for cooked chicken breast or thighs. Use 2 pounds of boneless, skinless chicken thighs, cut into chunks. Cook on low for 4 hours, then shred and stir. The chicken will be tender and flavorful.
• Vegetarian Mushroom Version: Replace the meatballs with 1 pound of sliced cremini mushrooms. Sauté them in a skillet with olive oil until browned, then add to the slow cooker. The mushrooms add a meaty texture and umami flavor that pairs well with the creamy sauce.
• Spicy Sausage Twist: Use 2 pounds of spicy Italian sausage (casings removed) instead of meatballs. Brown the sausage in a skillet first, then add to the slow cooker. The extra spice will give the dish a kick. Adjust the amount of red pepper flakes if desired.
• Gluten-Free Adaptation: Use gluten-free farfalle pasta and ensure your meatballs and pesto are gluten-free. Check labels carefully. The cooking time may be slightly shorter for gluten-free pasta, so check at the 2-hour mark on low.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Add a splash of water or broth when reheating to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in the microwave in 1-minute intervals, stirring in between, or on the stovetop over medium-low heat with a splash of water or broth until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so when reheating, add a tablespoon of water or broth to loosen it. Reheat in the microwave or on the stovetop until hot. This dish also freezes well; see the freezer instructions below.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook on low as directed.

You may need to add 30 minutes to the cooking time since the ingredients start cold. Alternatively, you can cook the dish fully, let it cool, and store it in the fridge for up to 2 days before reheating.

Serving ideas

Serve this creamy pasta as a main course with a simple green salad and crusty bread to soak up the sauce. It's hearty enough to stand alone, but a side of roasted vegetables or garlic bread makes it a complete meal.

For a family-style presentation, bring the slow cooker to the table and let everyone serve themselves, garnishing with extra basil or Parmesan if desired.

This dish pairs well with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc. For a non-alcoholic option, sparkling water with lemon is refreshing. Leftovers make a great lunch the next day—just reheat and enjoy. The creamy sauce thickens as it cools, so you might want to add a splash of milk when reheating to restore its silky texture.

Frequently asked questions

Recipe card

Boursin Meatball Pesto Farfalle: One-Pot Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb Italian-style beef meatballs
• 12 oz farfalle (bow-tie) pasta
• 4 cups fresh baby spinach
• 1/2 cup basil pesto
• 1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the creamy pasta and meatballs onto serving plates or into bowls. Serve immediately while hot and bubbling.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

45 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.