Crockpot Boursin Pepperoni Pesto Farfalle: Easy Dump Dinner

This slow cooker pasta is the ultimate weeknight savior. Layer pepperoni, Italian sausage, farfalle, spinach, pesto, and two kinds of cheese in the Crockpot, then walk away. Hours later, you return to a bubbling pot of creamy, savory pasta that tastes like it simmered all day.

No boiling, no stirring, no fuss—just dump in the ingredients and let the slow cooker work its magic. Perfect for busy nights when you want a comforting dinner without the effort.

This Crockpot recipe is all about simplicity. You don't even need to boil the pasta first. Just toss everything into the slow cooker and let it cook low and slow.

The result is a rich, creamy pasta bake with crispy pepperoni, savory sausage, and a velvety Boursin pesto sauce. It's a complete meal in one pot, with minimal cleanup. Ideal for feeding a family or meal prepping for the week, this dish is as practical as it is delicious.

Ingredients

Why this recipe works

The slow cooker does all the work, melding the flavors together over hours of gentle heat. The Boursin cheese melts into a silky sauce that coats every piece of pasta, while the pesto adds a bright, herby note. The pepperoni crisps slightly at the edges, and the sausage infuses the sauce with rich, meaty flavor.

Because you don't pre-cook the pasta, it absorbs the liquid from the spinach and cheeses, becoming perfectly al dente without turning mushy.

The slow, even heat ensures the sausage is fully cooked and the cheese melts into a cohesive sauce. This method is foolproof and forgiving—you can even leave it on warm for a while without ruining the dish.

Notes and substitutions

This recipe uses thick-cut pepperoni for a heartier texture, but regular pepperoni slices work too. Italian sausage is best with casings removed; if you can't find it, use bulk sausage or ground pork with Italian seasoning.

Farfalle pasta holds its shape well in the slow cooker, but other short shapes like penne or rigatoni are good substitutes.

Boursin cheese is the star—it melts into a creamy, garlicky sauce. If you can't find it, use cream cheese with added garlic and herbs. Fontina is a great melting cheese, but mozzarella or provolone also work. Fresh baby spinach wilts down nicely; frozen spinach (thawed and squeezed) can be used in a pinch, but reduce the amount to 3 ounces.

• Italian sausage: Ground beef or ground turkey (adjust cooking time and ensure internal temperature reaches 160°F)
• farfalle pasta: Penne, rigatoni, or other short pasta shapes
• baby spinach: Kale or Swiss chard (remove tough stems, chop leaves)
• fontina cheese: Provolone, mozzarella, or a mild Gouda

Equipment

• 6-quart slow cooker (Crockpot)
• Large spoon for stirring
• Serving spoon
• White dinner plate for serving