Crockpot Kielbasa Pesto Farfalle: 5-Ingredient Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality smoked kielbasa with a good amount of fat—it keeps the dish moist and adds richness. If you prefer a lighter option, turkey kielbasa works, but you may need to add a little extra liquid to prevent dryness.

Also, consider using a fresh basil pesto from the refrigerated section of the store; it tends to have a brighter flavor than shelf-stable jars.

When measuring the pasta, use the dry volume as indicated. The pasta will absorb liquid from the pesto and ricotta, so it's important not to add too much extra water.

If you find the dish too saucy after cooking, let it sit uncovered for 10 minutes to thicken. Conversely, if it's too dry, stir in a few tablespoons of warm water or chicken broth.

Variations

• Add Vegetables: Stir in 1 cup of sliced mushrooms, zucchini, or bell peppers along with the spinach. They will soften during cooking and add extra nutrients and flavor.
• Spicy Kick: Use spicy andouille sausage instead of kielbasa, and add 1/2 teaspoon of red pepper flakes with the pesto for a fiery twist.
• Cheese Swap: Replace provolone with shredded mozzarella and add 1/4 cup grated Parmesan for a different cheese profile. For a smoky touch, use smoked provolone.
• Gluten-Free Option: Use gluten-free farfalle pasta and ensure the pesto is gluten-free. Cook for the same time, but check the pasta for doneness earlier, as gluten-free pasta may cook faster.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or milk to restore creaminess.

Freezer

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

Reheat

Reheat in the microwave or on the stovetop over medium heat, adding a little liquid to loosen the sauce. Heat until steaming hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so the texture may become slightly softer. To reheat, add a splash of water or milk and warm in the microwave or on the stovetop until hot. Stir occasionally to distribute the heat evenly.

This dish can be assembled the night before and refrigerated in the slow cooker insert. In the morning, simply place the insert in the slow cooker and cook on low for 4-5 hours.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, cook the dish completely, let it cool, and refrigerate. Reheat individual portions as needed.

Serving ideas

Serve this kielbasa pesto farfalle as a main course with a simple green salad and crusty bread to soak up the creamy sauce. For a more substantial meal, pair it with roasted vegetables or a side of garlic bread.

The dish is rich and satisfying, so a moderate portion is plenty. Garnish with fresh basil leaves or a sprinkle of red pepper flakes for a touch of heat.

For a family-style dinner, bring the slow cooker to the table and let everyone serve themselves. The creamy, cheesy texture is kid-friendly, and the smoky sausage adds a savory depth that adults will love. Leftovers make a great lunch the next day—just reheat gently. This recipe also freezes well; portion it into containers and freeze for up to 3 months.

Frequently asked questions

Recipe card

Crockpot Kielbasa Pesto Farfalle: 5-Ingredient Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced into 1/2-inch rounds
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1 cup prepared basil pesto
• 1 1/2 cups whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the pasta onto plates or into bowls. Serve hot, with extra grated Parmesan if desired (not shown in the video).

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

36 g

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