Crockpot Provolone Kielbasa Alfredo Penne: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality bronze-cut penne that holds its shape during slow cooking. If you prefer a thicker sauce, let the dish sit for 10 minutes after cooking, allowing the sauce to reduce slightly.

You can also add a splash of chicken broth if the sauce seems too thick. Always taste and adjust seasoning before serving, as the sausage and sauce may vary in saltiness.

To make this dish even easier, prep the ingredients the night before and store them in the refrigerator.

In the morning, simply layer everything into the slow cooker and set the timer. This is a great meal for busy days when you want dinner ready by the time you get home.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden and add them to the slow cooker along with the kielbasa. They will add an earthy depth to the sauce.
• Use Chicken: Swap the kielbasa for 1 1/2 lb boneless, skinless chicken thighs, cut into chunks. Cook on low for 4 hours, and ensure the chicken reaches 165°F (74°C).
• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or a diced jalapeño for a spicy version. The heat balances the creamy sauce beautifully.
• Vegetarian Option: Omit the kielbasa and add an extra cup of broccoli and a can of drained chickpeas for protein. Cook as directed, but check pasta doneness at 3 1/2 hours.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

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-low heat, stirring occasionally. Add a little milk or chicken broth to restore the creamy consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, so you may want to add a splash of milk or chicken broth when reheating.

This recipe can be assembled ahead of time, but do not cook it more than 4 hours before serving. You can layer all the ingredients in the slow cooker insert and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low for 4 hours.

Serving ideas

Serve this pasta hot, straight from the slow cooker, in deep bowls. It is a complete meal on its own, but you can pair it with a simple green salad or crusty bread to soak up any extra sauce.

The rich, creamy texture calls for a light, crisp side like a lemony arugula salad.

For a family-style dinner, bring the slow cooker to the table and let everyone serve themselves.

Top each portion with a sprinkle of fresh parsley or a crack of black pepper for a pop of color and flavor. This dish is hearty enough to satisfy big appetites and is sure to become a weeknight favorite.

Frequently asked questions

Recipe card

Crockpot Provolone Kielbasa Alfredo Penne: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
• 1 lb penne pasta
• 3 cups fresh broccoli florets
• 24 oz creamy garlic parmesan Alfredo sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

27 g

Carbohydrates

45 g

Fat

36 g

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