Crockpot Boursin Sausage Pasta Shells Tips, FAQ & printable recipe

Tips for success

To get the best texture, use a thick, high-quality roasted red pepper sauce. If the sauce is too thin, the pasta may become watery.

You can also add a splash of chicken broth if the mixture seems too dry after 3 hours, but be careful not to add too much. For extra richness, stir in a splash of heavy cream at the end.

The leftovers are just as good the next day. The pasta will continue to absorb sauce, so add a little broth or milk when reheating. This dish also freezes well; portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or microwave.

Variations

• Spicy Kick: Use hot Italian sausage or add 1/2 teaspoon red pepper flakes with the sauce. For extra heat, stir in a diced jalapeño or a splash of hot sauce before cooking.
• Vegetarian Option: Replace the sausage with 1 lb of cremini mushrooms, sliced and browned in olive oil. Use a vegetarian roasted red pepper cream sauce. The rest stays the same.
• Chicken Version: Swap the sausage for 1 lb of ground chicken, seasoned with fennel, garlic, and salt. Brown the chicken just as you would the sausage, and proceed with the recipe.
• Extra Cheesy: Add 1/2 cup grated Parmesan to the fontina layer. For a more decadent sauce, stir in 4 oz of cream cheese along with the Boursin.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or milk to restore creaminess.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave or on the stovetop over medium heat, stirring occasionally, until hot and bubbly. Add a little broth or milk if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb liquid as it sits, so you may want to add a splash of broth or milk when reheating. Reheat in the microwave or on the stovetop over medium heat, stirring frequently, until hot throughout.

You can brown the sausage up to 2 days ahead and keep it refrigerated. Assemble the slow cooker with the pasta, sauce, and cheeses up to 24 hours in advance; keep the crock in the refrigerator.

When ready to cook, place the crock in the slow cooker base and cook on low for 4 hours. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this pasta straight from the slow cooker for a casual family dinner. It's hearty enough to stand alone, but a simple green salad with a lemony vinaigrette would brighten it up.

Garlic bread or a crusty baguette is perfect for sopping up the creamy sauce. For a touch of freshness, sprinkle with chopped parsley or basil before serving.

This dish also makes great leftovers for lunch. Pack it in a thermos to keep warm, or reheat it at work. The flavors deepen overnight, making the second-day version even better.

If you're feeding a crowd, double the recipe and use a larger slow cooker or two. It's a crowd-pleaser that disappears fast.

Frequently asked questions

Recipe card

Crockpot Boursin Sausage Pasta Shells

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb sweet Italian pork sausage, casings removed
• 12 oz medium conchiglie pasta shells
• 2 cups smoky roasted red pepper cream sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Heat a large skillet over medium-high heat. Add the sausage in crumbles and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes. Drain any excess fat.
2. Place the browned sausage crumbles evenly in the bottom of a 6-quart slow cooker.
3. Add the uncooked conchiglie pasta shells over the sausage, then pour the smoky roasted red pepper cream sauce over the pasta, making sure the shells are mostly submerged.
4. Place the Boursin wheel in the center of the slow cooker, then scatter the shredded fontina over the top.
5. Cover and cook on low for 4 hours, or until the pasta is tender and the sauce is bubbling and creamy. Do not lift the lid during the first 3 hours.
6. Stir the pasta gently to combine the melted Boursin and fontina into the sauce. Serve hot, straight from the slow cooker.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

36 g

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