Crockpot Boursin Pepperoni Pesto Farfalle: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality pepperoni and Italian sausage from the deli or butcher.

If you prefer a spicier dish, choose hot Italian sausage or add a pinch of red pepper flakes with the pesto. Do not overcook the pasta—check it at the 2.5-hour mark if your slow cooker runs hot.

This recipe is perfect for meal prep: divide into individual containers and refrigerate for up to 4 days. The pasta will absorb some sauce overnight, so you might want to add a splash of milk or broth when reheating.

You can also freeze portions for up to 2 months; thaw overnight in the fridge and reheat gently on the stove or microwave.

Variations

• Vegetarian Version: Omit the pepperoni and sausage. Add 1 cup of sliced mushrooms and 1 cup of chopped artichoke hearts with the spinach. Use vegetable broth instead of any meat juices. Cook as directed; the mushrooms will provide a savory, meaty texture.
• Spicy Kick: Use hot Italian sausage and add 1/2 teaspoon of red pepper flakes with the pesto. You can also swap the pepperoni for spicy salami. The heat balances the creamy Boursin and fontina, giving the dish a fiery edge.
• Add Veggies: Add 1 cup of sliced bell peppers or zucchini with the spinach. These cook down nicely in the slow cooker and add color and nutrients. No need to adjust the cooking time; just make sure the vegetables are cut into bite-size pieces.
• Swap the Protein: Instead of sausage and pepperoni, use 1 pound of ground beef or turkey. Brown the meat in a skillet first if you prefer, but it's not necessary. Follow the same layering and cooking instructions; the meat will cook through in the slow cooker.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk or broth.

Freezer

Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat, adding a splash of milk or broth to restore creaminess.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so it may thicken; add a splash of milk or broth when reheating to loosen it. Reheat in the microwave or on the stovetop over medium heat until hot.

You can assemble the recipe in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW as directed.

This makes it a true dump-and-forget dinner. If cooking from cold, you may need to add 30 minutes to the cooking time.

Serving ideas

Serve this pasta hot straight from the slow cooker. It's a complete meal on its own, but you can pair it with a simple green salad or garlic bread for a more substantial dinner.

The creamy sauce and savory meat are satisfying enough to stand alone, making it a great weeknight main.

For a family-style presentation, bring the Crockpot to the table and let everyone serve themselves. Top with extra shredded Parmesan or fresh basil if you like, though the dish is flavorful as is. Leftovers taste even better the next day, as the flavors meld further.

Frequently asked questions

Recipe card

Crockpot Boursin Pepperoni Pesto Farfalle: Easy Dump Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 6 oz thick-cut pepperoni, sliced
• 1 lb Italian sausage, casings removed
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1/2 cup basil pesto
• 1 wheel (5.2 oz) garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the sliced pepperoni and the Italian sausage (casings removed) into the bottom of a 6-quart slow cooker. Break the sausage into small crumbles with your hands or a spoon, spreading it evenly over the pepperoni.
2. Scatter the farfalle pasta over the meat, then add the baby spinach on top. Dollop the basil pesto over the spinach, spreading it slightly with the back of a spoon.
3. Place the Boursin cheese wheel in the center of the Crockpot, then sprinkle the shredded fontina over the entire surface, covering the spinach and pasta.
4. Cover the slow cooker and cook on LOW for 3 hours, or until the pasta is tender and the cheese is melted and bubbly. Do not lift the lid during the first 2 hours to keep the heat inside.
5. After 3 hours, stir the mixture well to combine all layers. Check that the sausage is cooked through; it should reach an internal temperature of 160°F (71°C). If not, cover and cook another 30 minutes.
6. If the sauce seems too thin, leave the slow cooker on LOW with the lid off for 10–15 minutes to let some liquid evaporate and the sauce thicken slightly.
7. Spoon the creamy pasta onto a white dinner plate, making sure to get a good mix of meat, pasta, and cheese in each serving. Serve hot.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

45 g

Fat

38 g

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