Crockpot Kielbasa Pesto Farfalle: 5-Ingredient Dump Dinner Step-by-step instructions

Before you start

Before starting, slice the kielbasa into 1/2-inch rounds. Measure the pasta, spinach, pesto, ricotta, and shredded provolone. Have a 6-quart slow cooker ready. No need to pre-cook the pasta or wilt the spinach; they will cook in the slow cooker.

If you prefer a less oily result, you can drain the pesto slightly, but this is not necessary. Ensure your slow cooker is clean and dry before adding ingredients.

Instructions

Layer and Walk Away

1. 1Layer the Ingredients
   Place the sliced kielbasa in the bottom of a 6-quart slow cooker. Scatter the farfalle pasta over the kielbasa, then add the fresh spinach and dollop the basil pesto over the top. Use a spoon to gently spread the pesto without mixing.
   Look for The slow cooker will be full but not overflowing; the spinach will wilt down.
   Tip For even cooking, spread the pasta in an even layer over the sausage.
2. 2Add the Cheeses
   Drop spoonfuls of ricotta over the top of the mixture, then sprinkle the shredded provolone evenly over everything. Do not stir; the layers will meld as they cook.
   Look for The top should be covered with cheese and ricotta dollops.
   Tip Use whole-milk ricotta for the creamiest result.

After layering, the slow cooker should be filled about three-quarters full. The kielbasa forms a savory base, the pasta sits on top, and the spinach and pesto add color and moisture. The cheeses create a creamy top layer. At this point, everything looks vibrant and fresh. Do not stir; the layers will meld during cooking.

Slow-Cook to Perfection

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the pasta is tender and the cheese is melted and bubbling. Do not lift the lid during the first 3 hours to retain heat.
   Look for The edges will be bubbly and the pasta will be al dente when pierced with a fork.
   Tip If the mixture seems dry, add 1/4 cup of water or broth, but only after the first 3 hours.
4. 4Stir and Check
   After 4 hours, gently stir the mixture to combine the layers. The spinach should be wilted, and the pasta should be tender. If the pasta is still firm, cover and cook for another 30 minutes.
   Look for All ingredients should be evenly distributed and the sauce creamy.
   Tip Stir gently to avoid breaking the pasta.

After 4 hours on low, the kitchen will smell of garlic, basil, and smoked sausage. The cheese will be melted and bubbly, with golden spots where it has caramelized against the sides. The pasta should be tender and have absorbed most of the liquid. The sauce will be creamy and thick, coating the back of a spoon.

Final Stir and Serve

5. 5Serve Hot
   Spoon the pasta onto plates or into bowls. Serve hot, with extra grated Parmesan if desired (not shown in the video).
   Look for The cheese will stretch and the pasta will be coated in a creamy pesto sauce.
   Tip For a crisp top, transfer to a broiler-safe dish and broil for 2 minutes, but this is optional.

Once stirred, the dish will look cohesive, with the pesto tinting the pasta green and the cheeses forming a silky sauce. The kielbasa will be glistening and slightly caramelized.

Serve hot, with the cheese stretching as you spoon it out. The texture should be creamy, not soupy, and every component should be evenly distributed.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and lengthens cooking time. Resist the urge to peek for the first 3 hours. Another is using a pasta shape that is too small or delicate; it may turn to mush.

Stick to sturdy shapes like farfalle or penne. Also, do not overfill the slow cooker; leave some headspace for the pasta to expand. Finally, avoid stirring too vigorously at the end, as that can break the pasta and make the dish gummy.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite (al dente), and the cheese is melted and bubbling. To check, insert a fork into a piece of pasta; it should slide off easily but not be mushy.

The sauce should be creamy and coat the pasta, and the spinach should be fully wilted. If the mixture looks dry, add a splash of water or broth and stir. Since the kielbasa is pre-cooked, there is no minimum internal temperature to check, but the dish should be steaming hot throughout.