Crockpot Boursin Pepperoni Sausage Red Pepper Shells Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality pepperoni that crisps up during cooking, like cup-and-char style. The cups hold sauce and cheese, creating little pockets of flavor.

If you prefer less heat, use sweet Italian sausage instead of hot. You can also add a pinch of red pepper flakes for extra spice, but keep in mind the video doesn't include them.

This recipe is incredibly forgiving. If the sauce seems too thick after cooking, stir in a splash of warm water or chicken broth to loosen it.

If it's too thin, let it cook uncovered for an additional 15 minutes. The key is to taste and adjust the seasoning — the sausage and pepperoni are salty, so you likely won't need extra salt.

Variations

• Spicy version: Use hot Italian sausage and add 1/2 tsp red pepper flakes with the sauce. For extra heat, choose a spicy red pepper sauce or add a dash of hot sauce.
• Vegetarian option: Omit the pepperoni and sausage and add 1 cup of sautéed mushrooms and 1 cup of spinach. Increase the Boursin to 1 1/2 wheels for extra creaminess.
• Different cheese blend: Replace the fontina with shredded mozzarella and add 1/4 cup grated Parmesan for a more classic Italian flavor. The Boursin can be swapped for herb-flavored cream cheese.
• Pasta swap: Use rigatoni, penne, or cavatappi instead of conchiglie. Adjust the cooking time slightly if using smaller pasta shapes; check for doneness at 3 hours.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or broth to keep the sauce creamy.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

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

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or milk to restore the creamy texture. The flavors will continue to meld, making leftovers even more delicious.

You can assemble the entire dish 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 for 3 to 4 hours.

If starting from cold, you may need to add 30 minutes to the cooking time. This makes it perfect for busy weeknights.

Serving ideas

Serve this pasta bake straight from the slow cooker for a casual, family-style dinner. Pair it with a simple green salad and crusty bread to soak up the extra sauce.

A sprinkle of fresh parsley or basil would add color, but it's not necessary — the dish is already full of flavor.

For a heartier meal, serve alongside garlic bread or roasted vegetables. The creamy, smoky sauce pairs well with a crisp white wine or a light beer. This dish is satisfying on its own, but a side of steamed broccoli or a Caesar salad balances the richness.

Frequently asked questions

Recipe card

Crockpot Boursin Pepperoni Sausage Red Pepper Shells

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni slices
• 1 lb Italian sausage, casings removed
• 12 oz medium conchiglie pasta shells
• 2 cups smoky roasted red bell pepper cream sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz)
• 1 cup shredded Italian fontina cheese

Instructions

1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles, until browned and cooked through, about 8 minutes. Drain excess fat if needed.
2. Place the pepperoni slices and cooked sausage crumbles into the bottom of a 6-quart slow cooker. Add the conchiglie pasta shells in an even layer over the meat.
3. Pour the smoky roasted red bell pepper cream sauce over the pasta and meat, spreading it evenly with a spatula to cover most of the surface.
4. Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina evenly over the top.
5. Cover the slow cooker and cook on low for 3 to 4 hours, until the pasta is tender and the sauce is bubbling around the edges.
6. After cooking, stir the mixture gently to combine the melted Boursin and fontina into the sauce. The pasta should be coated in a creamy, smoky sauce.
7. Spoon the pasta onto plates or into bowls. Serve immediately while hot and bubbly.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

28 g

Carbohydrates

45 g

Fat

35 g

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