Crockpot Provolone Pepperoni Sausage Spinach Tortellini: Dump-and-Go Slow Cooker Pasta Tips, FAQ & printable recipe

Tips for success

For a crispier top, after cooking, switch the slow cooker to high and leave the lid off for 10–15 minutes. This will help the cheese brown and become slightly crispy around the edges. Alternatively, you can transfer the pasta bake to a broiler-safe dish and broil for 2–3 minutes, watching carefully, to achieve a golden crust.

To make this dish even more convenient, assemble the layers in the slow cooker insert the night before and store it in the refrigerator.

In the morning, place the insert into the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold. This makes it perfect for meal prep or busy mornings.

Variations

• Vegetarian Version: Omit the pepperoni and Italian sausage. Add an extra cup of sliced mushrooms, a cup of chopped bell peppers, and a cup of fresh spinach leaves. Layer with the tortellini and sauce as directed. The cooking time remains the same, and you'll have a hearty, meat-free meal.
• Spicy Kick: Use hot Italian sausage and add 1/2 teaspoon of red pepper flakes with the Alfredo sauce. For extra heat, substitute the provolone with pepper jack cheese. The spice will balance the creaminess and add a warming kick.
• Chicken Alfredo Twist: Replace the Italian sausage with 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces. Cook on low for 5–6 hours, or until the chicken reaches 165°F (74°C). Add the tortellini during the last 30 minutes of cooking to prevent overcooking.
• Four-Cheese Deluxe: In addition to the provolone, add 1/2 cup of shredded mozzarella, 1/2 cup of grated Parmesan, and 1/4 cup of crumbled Gorgonzola to the top. This creates an even richer, more complex cheese flavor that pairs beautifully with the sausage and pepperoni.

Storage and make-ahead

Fridge

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

Freezer

Freeze the cooled pasta bake in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave or warm in a saucepan over medium-low heat, adding a splash of milk or broth to loosen the sauce.

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

Reheat in the microwave in 30-second intervals, stirring between, or in a saucepan over medium-low heat until warmed through.

This recipe can be assembled up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 5–6 hours or on high for 3–4 hours, since starting cold may require extra time. The dish is also freezer-friendly; see freezer instructions below.

Serving ideas

Serve this Crockpot pasta bake as a main course with a simple green salad and crusty bread to soak up the creamy sauce. It pairs beautifully with a light red wine, like a Chianti or Pinot Noir, which complements the savory sausage and pepperoni.

For a weeknight meal, it's hearty enough on its own, but you can also serve it as a side dish to grilled chicken or steak.

Garnish with fresh parsley or basil for a pop of color and freshness, though the video does not show it. The dish is rich and filling, so portions can be modest. Leftovers make a great lunch the next day—just reheat gently. For a fun twist, spoon the pasta into individual ramekins and broil until the tops are crispy.

Frequently asked questions

Recipe card

Crockpot Provolone Pepperoni Sausage Spinach Tortellini: Dump-and-Go Slow Cooker Pasta

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni
• 1 lb Italian sausage, casings removed
• 20 oz refrigerated spinach-and-cheese tortellini
• 8 oz cremini mushrooms, sliced
• 15 oz Alfredo sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Place the pepperoni slices and Italian sausage crumbles in the bottom of a 6-quart slow cooker. Break up the sausage with a spoon so it cooks evenly. Add the spinach tortellini and sliced cremini mushrooms on top, spreading them into an even layer.
2. Pour the Alfredo sauce over the meat, tortellini, and mushrooms. Use a spatula to gently press the ingredients down so they are mostly submerged in the sauce. Spread the sauce evenly to coat the top.
3. Spoon dollops of whole-milk ricotta cheese over the sauce, spacing them evenly around the surface. Do not stir; the ricotta will melt and create creamy pockets during cooking.
4. Sprinkle the shredded provolone cheese evenly over the entire surface, covering the ricotta dollops and the sauce. The cheese will melt and form a golden, bubbly crust as it cooks.
5. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the sausage is fully cooked and the tortellini are tender. The mixture should be bubbling around the edges and the cheese melted and gooey. Do not stir during cooking to keep the layers intact.
6. Turn off the slow cooker. Let the pasta bake rest for 5 minutes before serving. Spoon the creamy pasta onto plates or bowls, making sure to get some of the melted cheese from the top. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

610

Protein

28 g

Carbohydrates

44 g

Fat

35 g

Fiber

3 g

Sugar

5 g

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