Crockpot Boursin Kielbasa Pesto Farfalle: 5-Ingredient Dump Dinner Step-by-step instructions

Before you start

Before starting, slice the kielbasa diagonally into 1/2-inch thick medallions. Measure the farfalle, spinach, and pesto. Have the Boursin wheel and shredded fontina ready. No need to pre-cook the pasta or sausage.

Ensure the slow cooker is clean and dry. You will also want a large serving spoon and plates for serving. The prep takes about 10 minutes, and then the slow cooker does the rest.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced kielbasa medallions in an even layer at the bottom of a 6-quart slow cooker. Scatter the farfalle pasta over the kielbasa, then add the fresh spinach and the basil pesto, spreading the pesto over the pasta and spinach as much as possible. Place the wheel of Boursin cheese in the center of the mixture, then sprinkle the shredded fontina over the top. Do not stir.
   Look for The slow cooker is filled with layers of sausage, pasta, spinach, pesto, and cheese, with the Boursin wheel visible in the center.
   Tip Avoid stirring before cooking to keep the pasta from clumping and to let the cheese melt evenly.
2. 2Cook on Low
   Cover the slow cooker and cook on the LOW setting for 2 1/2 to 3 hours, until the pasta is tender and the cheese has melted into a creamy sauce. The kielbasa is already fully cooked, so it only needs to heat through and caramelize slightly at the edges. Let it rest for 3 minutes before slicing.
   Look for After 2 1/2 hours, the sauce is bubbling gently and the pasta is tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check at the 2 1/2-hour mark to avoid overcooking the pasta. The slow cooker's heat can vary, so adjust the time as needed.

After layering, the slow cooker is full with distinct layers: sausage at the bottom, pasta and spinach in the middle, and cheese on top. As it cooks, you will hear a gentle bubbling and smell garlic and herbs.

After 2 1/2 hours, the cheese is melted, and the pasta is tender. The sauce should be creamy and the kielbasa heated through. Do not stir until this point.

Stir and Finish

3. 3Stir to Combine
   Once the pasta is tender, stir the mixture gently to combine the melted Boursin and fontina into a creamy sauce that coats the pasta and kielbasa. The spinach will wilt into the sauce as you stir. If the sauce seems too thick, you can stir in a splash of warm water or chicken broth, but this is usually not needed.
   Look for The sauce is silky and coats the pasta and sausage evenly, with no dry spots.
   Tip Stir gently to avoid breaking the pasta. The sauce will thicken slightly as it cools.
4. 4Check the Pasta Doneness
   Taste a piece of farfalle to ensure it is cooked through but still has a slight bite (al dente). The pasta should not be mushy. If it is still firm, cover and cook for another 15 to 20 minutes on LOW, then check again. The kielbasa should be heated through and slightly caramelized at the edges.
   Look for The pasta is tender but not soft, and the kielbasa is hot and lightly browned.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Remember that the pasta will continue to absorb sauce as it rests, so slightly undercooking is better than overcooking.

After stirring, the sauce is uniform and coats every piece of pasta. The spinach has wilted into the sauce, and the kielbasa is visible throughout. The texture should be silky, not runny. The pasta holds its shape. You can see the cheese stretching when you lift the spoon. This is the moment to taste and adjust seasoning if needed.

Serve and Enjoy

5. 5Scoop and Serve
   Use a large serving spoon to scoop the steaming pasta and sausage onto individual plates. Lift the spoon high to show the cheese stretching. Serve immediately while hot and creamy.
   Look for The cheese pulls into long strands as you scoop, and steam rises from the creamy pasta.
   Tip Warm the plates in the oven or microwave for a few minutes to keep the dish hot longer.

When serving, the pasta is steaming, and the cheese pulls into long strands. The sauce is thick and creamy, clinging to the farfalle. The kielbasa is caramelized and savory. The dish looks vibrant with green pesto and red sausage against the white pasta. Serve immediately to enjoy the best texture and temperature.

Common mistakes

One common mistake is stirring the ingredients before cooking, which can cause the pasta to clump and the cheese to not melt evenly. Another is overcooking the pasta, which makes it mushy.

Use the LOW setting and check at the minimum time. Also, avoid lifting the lid frequently, as this releases heat and extends cooking time. Finally, do not skip the diagonal slicing of the kielbasa; it adds surface area for caramelization.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite (al dente). The sauce should be creamy and bubbling gently around the edges.

The kielbasa should be heated through and slightly caramelized; since it is fully cooked, it only needs to reach 145°F (63°C) for food safety. The cheese should be fully melted and the spinach wilted. If the pasta is still firm, cook for 15 more minutes and check again.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest