Crockpot Provolone Kielbasa Alfredo Penne: Easy Dump Dinner Step-by-step instructions

Before you start

Before starting, make sure you have a 7-quart slow cooker. If you have a smaller one, you may need to adjust the quantities. Slice the kielbasa into 1/2-inch rounds and cut the broccoli into bite-sized florets.

Measure out the Alfredo sauce, ricotta, and provolone. No need to preheat anything—just have all your ingredients ready to layer into the Crockpot.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the sliced kielbasa in an even layer at the bottom of the slow cooker. Add the penne pasta and broccoli florets on top, spreading them evenly. Pour the Alfredo sauce over everything, making sure the pasta and broccoli are mostly coated. Use a spoon or spatula to gently press the ingredients down, but do not stir.
   Look for The ingredients should be layered but not mixed, with the sauce covering the dry pasta.
   Tip If using a smaller slow cooker, reduce the pasta and sauce slightly to avoid overflowing.
2. 2Add the Cheeses
   Spoon dollops of ricotta cheese over the top of the mixture, spacing them evenly. Sprinkle the shredded provolone over the entire surface, covering as much as possible. Do not stir the cheeses in; leave them on top to melt and create a golden, bubbly crust as the slow cooker works.
   Look for The top should be covered with dollops of ricotta and an even layer of shredded provolone.
   Tip For a browner top, you can broil the finished dish briefly, but that is optional.

The slow cooker is filled with layers of kielbasa, penne, broccoli, and sauce, topped with dollops of ricotta and a blanket of shredded provolone. The ingredients are not mixed, but the sauce covers most of the pasta. The cheeses sit on top, ready to melt into a golden crust.

Slow Cook to Tender

3. 3Slow Cook on Low
   Cover the slow cooker and set it to low heat. Cook for 4 hours, or until the pasta is tender and has absorbed most of the liquid. Avoid opening the lid during the first 3 hours to keep the heat and steam inside. The dish is done when the pasta is al dente and the sauce is bubbly and thickened.
   Look for After 4 hours, the pasta should be tender, and the sauce should be bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pasta looks dry before the time is up, add a splash of chicken broth or water.
4. 4Check the Temperature
   To ensure food safety, insert an instant-read thermometer into the center of a kielbasa slice. The internal temperature must reach at least 160°F (71°C). Since the kielbasa is smoked and fully cooked, it will heat through easily, but the temperature check confirms it is hot and safe to serve.
   Look for The thermometer should read at least 160°F (71°C) when inserted into the sausage.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the temperature is below 160°F, continue cooking for 30 minutes and check again.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The kitchen smells of garlic and smoked sausage.

The pasta is tender, the sauce has thickened, and the top is a bubbly, golden layer of melted cheese. An instant-read thermometer registers 160°F (71°C) in the sausage.

Stir and Serve

5. 5Stir and Serve
   Once the pasta is cooked and the cheese is melted, stir the mixture gently to combine the layers. The sauce should be creamy and coat the pasta and sausage evenly. Serve immediately, spooning generous portions onto plates or into bowls. Garnish with extra Parmesan or black pepper if desired, though the video does not show any garnish.
   Look for The pasta is coated in a creamy Alfredo sauce, with melted cheese pulling in long strands.
   Tip If the sauce seems thin, let it sit for 5 minutes after stirring to thicken slightly.

The mixture is stirred gently, and the creamy sauce coats every piece of pasta and sausage. The broccoli is tender but still bright green. The cheese pulls in long, stretchy strands as you spoon it onto plates. The dish is piping hot and ready to serve.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is over-stirring, which can break the pasta and make the sauce gritty.

Also, avoid using frozen broccoli, as it adds excess water and makes the dish soupy. Finally, do not cook on high unless you are short on time, as high heat can cause the pasta to overcook and the sauce to separate.

How to tell it’s done

The dish is done when the penne is tender but still has a slight bite, and the sauce is bubbly and thickened. Insert an instant-read thermometer into the center of a kielbasa slice; it should read at least 160°F (71°C).

The cheese should be fully melted and the top may be lightly browned. If the pasta is still firm, cook for an additional 30 minutes and check again.

• Ground meat: 160°F (71°C) in the thickest part