Crockpot Boursin Pepperoni Sausage Red Pepper Shells

This slow cooker pasta bake is the ultimate set-it-and-forget-it dinner. With just a few simple ingredients — pepperoni, Italian sausage, conchiglie shells, and a creamy red pepper sauce — you can have a rich, satisfying meal with almost no effort.

The Boursin cheese melts into a silky, herb-infused sauce that coats every shell, while the fontina adds a golden, bubbly finish. It's a hands-off recipe that feels indulgent and tastes like you spent hours in the kitchen.

This Crockpot pasta bake brings together the bold flavors of pepperoni and Italian sausage with the creamy tang of Boursin cheese and the smoky sweetness of roasted red pepper sauce. The conchiglie shells cradle the sauce and meat in every bite, making it a comforting, hearty dinner that the whole family will love.

Best of all, it's a true dump-and-go recipe: layer the ingredients, set the slow cooker, and walk away. When you return, you'll have a bubbling, cheesy pasta dish that's ready to serve straight from the pot.

Ingredients

Why this recipe works

The slow cooker does all the work here, gently simmering the sauce and melting the cheeses into a luscious, cohesive sauce. Cooking on low heat allows the flavors to meld and deepen without the need for constant stirring or monitoring.

The Boursin cheese, with its garlic and herb notes, dissolves into the sauce, creating a creamy texture that clings to every pasta shell.

Using cup-and-char pepperoni adds a crispy, slightly smoky edge that contrasts beautifully with the creamy sauce and savory sausage. The Italian sausage, browned beforehand, brings a rich meatiness and ensures the dish is fully cooked and safe to eat. The combination of textures — tender pasta, hearty meat, and silky cheese — makes every spoonful satisfying.

Notes and substitutions

For the best results, use a 6-quart slow cooker to give the ingredients room to cook evenly. The conchiglie shells are ideal because their shape holds the sauce and meat, but you can substitute with any short pasta like penne or rigatoni. Be sure to brown the sausage before adding it to the slow cooker — this step adds flavor and ensures the meat is fully cooked.

The red pepper sauce can be homemade or store-bought. If using a store-bought version, look for one with a smoky flavor to complement the pepperoni.

Boursin cheese is the star here; its creamy, herbed profile is essential, but if you can't find it, you can mix cream cheese with garlic powder and dried herbs as a substitute. Fontina melts beautifully and adds a nutty taste, though provolone or mozzarella work well too.

• Italian sausage: Ground beef or turkey sausage (cooked through to 160°F)
• Conchiglie pasta: Penne, rigatoni, or cavatappi
• Boursin cheese: 4 oz cream cheese with 1 tsp garlic powder and 1 tsp dried herbs
• Fontina cheese: Provolone or mozzarella

Equipment

• 6-quart slow cooker
• Large skillet
• Wooden spoon
• Measuring cups
• Serving spoon
• Dinner plate