Crockpot Provolone Sausage Pesto Farfalle: Effortless Slow-Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a slow cooker that heats evenly. If your slow cooker runs hot, check the pasta at the 3-hour mark. The pasta should be al dente—firm to the bite but cooked through.

If it's still hard, cover and cook for an additional 30 minutes. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

To make this dish even easier, you can brown the sausage the night before and keep it in the refrigerator. Then, in the morning, just layer everything in the slow cooker and go.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.

Variations

• Spicy Sausage Pesto Pasta: Use hot Italian sausage instead of sweet, and add 1/2 teaspoon red pepper flakes with the pesto for a spicy kick. You can also substitute arrabbiata sauce for half the pesto.
• Chicken and Pesto Farfalle: Replace the sausage with 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces. Brown the chicken in the skillet, then layer as directed. Cook on LOW for 3-4 hours, until chicken is cooked through (165°F).
• Vegetarian Pesto Pasta: Omit the sausage and add 1 cup of quartered artichoke hearts and 1 cup of cherry tomatoes. Use a vegan pesto and dairy-free ricotta and provolone substitutes for a plant-based version.
• Creamy Sun-Dried Tomato Pesto: Swap the basil pesto for sun-dried tomato pesto and add 1/2 cup of chopped sun-dried tomatoes. This adds a tangy, sweet flavor that pairs beautifully with the sausage and cheeses.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.

Freezer

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

Reheat

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

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so when reheating, add a tablespoon of water or milk to restore creaminess.

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

You can assemble the entire dish (without cooking) up to 24 hours in advance. Brown the sausage, cool it, and layer it with the other 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 4-5 hours, adding 30-60 minutes to the cooking time because the ingredients are cold.

Serving ideas

Serve this pasta hot, straight from the slow cooker. It's a complete meal on its own, but you can pair it with a simple green salad and crusty bread for a heartier dinner. The creamy, cheesy sauce pairs well with a crisp white wine like Pinot Grigio or a light red like Chianti.

For a family-style presentation, bring the slow cooker to the table and let everyone serve themselves. Garnish with extra fresh basil or a sprinkle of red pepper flakes for a pop of color. This dish is also great for potlucks and gatherings—it travels well and stays warm in the slow cooker.

Frequently asked questions

Recipe card

Crockpot Provolone Sausage Pesto Farfalle: Effortless Slow-Cooker Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 lb sweet Italian pork sausage, casings removed
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1/2 cup basil pesto
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Heat a large skillet over medium-high heat. Add the sausage, breaking it into crumbles with a spoon. Cook, stirring occasionally, until browned and cooked through, about 8 minutes. Drain excess fat if needed.
2. Place the browned sausage in the bottom of a 6-quart slow cooker. Add the farfalle, spinach, and pesto over the sausage. Stir gently to combine.
3. Dollop the ricotta over the pasta mixture, then sprinkle the shredded provolone evenly on top.
4. Cover the slow cooker and cook on LOW for 4 hours, or until the pasta is tender and the cheese is bubbly. Do not lift the lid during cooking.
5. After 4 hours, taste a piece of pasta to ensure it is cooked through. If not, cover and cook for an additional 30 minutes.
6. Stir the pasta gently to incorporate the melted cheese. Serve hot, scooping onto plates or bowls. Garnish with extra pesto or Parmesan if desired (optional).

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

45 g

Fat

30 g

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