Dinner · Part 3 of 3: Tips & recipe card

Crockpot Pepperoni Sausage Pesto Farfalle Tips, FAQ & printable recipe

Name: Crockpot Pepperoni Sausage Pesto Farfalle
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 6 oz cup-and-char pepperoni slices; 1 lb Italian sausage, casings removed; 12 oz bow-tie farfalle pasta; 4 cups fresh baby spinach leaves; 1/2 cup Genovese basil pesto; 8 oz cream cheese, softened; 2 cups shredded whole-milk mozzarella

By Clara Weller · Oct 28, 2026

Bubbling slow cooker pasta with melted mozzarella and pepperoni

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For the best texture, use a slow cooker liner for easy cleanup. If you prefer a crispy top, you can transfer the finished dish to a baking dish and broil for 2–3 minutes, but this is optional.

To ensure even cooking, try to distribute the pesto and cheese evenly over the top, rather than in one big dollop.

If the dish seems dry after cooking, stir in a splash of warm water or milk to loosen the sauce. On the other hand, if it's too wet, leave the lid off for 10 minutes to let excess moisture evaporate.

The pasta will continue to absorb liquid as it sits, so leftovers may be thicker; add a little broth when reheating.

Variations

Spicy Kick: Add 1/2 teaspoon red pepper flakes or use hot Italian sausage for a spicier version. You can also drizzle with hot honey before serving for a sweet-heat contrast.
Vegetarian: Omit the pepperoni and sausage and add 1 cup of sliced mushrooms and 1 cup of chopped bell peppers. Sauté the vegetables first to release moisture, then layer as directed.
Cheesy Herb: Swap the basil pesto for sun-dried tomato pesto and add 1 teaspoon dried oregano. Top with grated Parmesan before serving for an extra savory note.
Gluten-Free: Use gluten-free farfalle or penne pasta. Check that the pesto and sausage are gluten-free, and use gluten-free mozzarella if needed. Cooking time may be slightly shorter.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or broth to bring back the creamy texture.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in the microwave for 2–3 minutes or on the stovetop over medium heat, stirring occasionally, until hot and bubbly. Add a splash of broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it cools, so the texture will become denser. When reheating, add a splash of water or broth to restore creaminess. Reheat in the microwave or on the stovetop until heated through.

You can assemble the uncooked ingredients in the slow cooker insert and store it in the refrigerator overnight. The next day, place the insert in the slow cooker and cook on low as directed.

This is a great make-ahead option for busy mornings. Just add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this pasta bake straight from the slow cooker for a casual weeknight dinner. It pairs well with a simple green salad and garlic bread. The creamy, cheesy sauce is satisfying on its own, but a sprinkle of red pepper flakes adds a nice kick if desired.

For a more polished presentation, spoon the pasta onto individual plates and garnish with fresh basil leaves.

This dish also works well for potlucks or family gatherings; keep it warm on the low setting and let guests serve themselves. It's a crowd-pleaser that appeals to both kids and adults.

Frequently asked questions

Can this recipe be made with fresh pasta instead of dried?

Fresh pasta cooks much faster, so it may become mushy in the slow cooker. If using fresh farfalle, reduce the cooking time to about 2 hours on low, and check for doneness after 1 1/2 hours. The rest of the ingredients stay the same.

Why does the pasta sometimes turn out mushy?

Overcooking or stirring too often can break down the pasta. Stick to the recommended 4 hours on low and avoid lifting the lid during the first 2 hours. If your slow cooker runs hot, check at the 3-hour mark and reduce cooking time as needed.

Can this be made without the spinach?

Yes, you can omit the spinach or replace it with kale or Swiss chard. If using a heartier green, consider sautéing it briefly before adding to the slow cooker to soften it. The moisture from the greens helps cook the pasta, so you may need to add a splash of broth if omitting them.

Is it necessary to brown the sausage before adding it?

No, the sausage cooks fully in the slow cooker. However, browning it first in a skillet can add extra flavor and reduce greasiness. If you choose to brown it, cook on low for the same time, but the texture will be slightly different.

Can this recipe be doubled for a larger crowd?

Yes, you can double the ingredients if your slow cooker is at least 8 quarts. Keep the cooking time the same, but you may need to increase it by 30 minutes if the slow cooker is very full. Stir gently once after 3 hours to ensure even cooking.

Recipe card

Crockpot Pepperoni Sausage Pesto Farfalle

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

6 oz cup-and-char pepperoni slices
1 lb Italian sausage, casings removed
12 oz bow-tie farfalle pasta
4 cups fresh baby spinach leaves
1/2 cup Genovese basil pesto
8 oz cream cheese, softened
2 cups shredded whole-milk mozzarella

Instructions

Place the pepperoni slices and Italian sausage crumbles in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the farfalle pasta, then scatter the baby spinach over the top. Spoon the basil pesto over the spinach and pasta, distributing it as evenly as possible.
Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top, covering the cream cheese and the other ingredients.
Cover the slow cooker and cook on low for 4 hours, or until the pasta is tender and the cheese is melted and bubbly. Do not stir during the first 2 hours to allow the pasta to soften and absorb liquid.
After 4 hours, check that the pasta is cooked and the sausage reaches 160°F (71°C). Stir gently to combine the creamy cheese into the pasta and meat. If the pasta is still firm, cover and cook for another 30 minutes.
Spoon the hot pasta bake onto plates or bowls. Serve immediately, making sure each portion gets a good mix of pepperoni, sausage, and cheesy pasta.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories: 620
Protein: 28 g
Carbohydrates: 48 g
Fat: 35 g

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

Next recipe

Dinner · 3 h 10 min

Crockpot Boursin Pepperoni Sausage Alfredo Penne

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.