Crockpot Provolone Sausage Red Pepper Shells Tips, FAQ & printable recipe

Tips for success

For the best texture, use pasta shells that are similar in size — this ensures they cook evenly. If you can't find conchiglie, rigatoni or penne are great substitutes.

Brown the sausage well before adding it to the slow cooker; the caramelization adds a deep, savory flavor that you won't get from just simmering raw sausage.

If you prefer a spicier dish, use hot Italian sausage or add a pinch of red pepper flakes to the sauce.

For a lighter version, use ground turkey or chicken sausage, but note that the cooking time may vary slightly. Always check the internal temperature of the sausage before serving.

Variations

• Spicy Sausage: Swap sweet Italian sausage for hot Italian sausage to add a spicy kick. You can also add a pinch of red pepper flakes to the sauce for extra heat.
• Veggie Additions: Stir in a cup of chopped spinach or kale during the last 30 minutes of cooking for added color and nutrition. Sliced mushrooms also work well, sautéed with the sausage.
• Different Cheeses: Replace provolone with smoked mozzarella or a blend of mozzarella and fontina. For a sharper flavor, use aged provolone or add a sprinkle of Parmesan on top before serving.
• Pasta Swap: Use whole wheat or gluten-free pasta shells if preferred. Adjust the cooking time as these may cook faster or slower than regular pasta.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Add a little water or broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so you may want to add a splash of water or broth when reheating to restore creaminess.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. Add about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this pasta bake hot, straight from the slow cooker, with a simple green salad and crusty bread to soak up any extra sauce.

A sprinkle of fresh basil or parsley adds a bright note, though it's optional. This dish is hearty enough to stand alone as a main course.

For a complete meal, pair it with roasted vegetables or a side of garlic bread. The creamy, smoky sauce also pairs well with a crisp white wine or a light beer. Leftovers make a great lunch the next day — just reheat gently.

Frequently asked questions

Recipe card

Crockpot Provolone Sausage Red Pepper Shells

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb sweet Italian pork sausage, browned and crumbled
• 2 cups medium conchiglie pasta shells
• 2 cups smoky roasted red bell pepper cream sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Place the browned Italian sausage crumbles into the bottom of the slow cooker, spreading them in an even layer. The sausage should already be fully cooked through from browning, so this step is about building the base of the dish.
2. Add the uncooked pasta shells over the sausage, then pour the smoky roasted red pepper cream sauce over the top. Stir gently to combine everything, ensuring the pasta is mostly submerged in the sauce.
3. Drop spoonfuls of ricotta over the pasta mixture, then sprinkle the shredded provolone evenly over the top. Do not stir — the cheeses will melt into a creamy layer as the slow cooker works.
4. Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, until the pasta is tender and the sauce is bubbling. The dish is done when the pasta is al dente and the internal temperature of the sausage reaches 160°F (71°C).
5. Turn off the slow cooker and stir the pasta gently to fold the melted cheese through the sauce. Let the dish rest for 5 to 10 minutes before serving — this allows the sauce to thicken slightly and the flavors to meld.
6. Spoon the pasta onto plates or into bowls, making sure to get a good mix of sausage, shells, and cheese in each serving. Serve hot, with extra red pepper sauce on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

48 g

Fat

34 g

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