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

Before you start

Before starting, brown the Italian sausage in a skillet and drain any excess fat. Chop the broccoli into small, bite-sized florets. Measure out the penne, ricotta, and shredded provolone.

Have the Alfredo sauce jar ready. No need to pre-cook the pasta—it will cook in the slow cooker. Ensure the slow cooker is clean and dry.

Instructions

Prep and Brown

1. 1Brown the Sausage
   In a large skillet over medium-high heat, cook the sweet Italian pork sausage crumbles until browned and cooked through, breaking it into small pieces with a spoon. Drain any excess fat if needed. Transfer the cooked sausage to the bottom of the slow cooker.
   Look for The sausage should be deeply browned and no longer pink inside.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Browning the sausage first adds rich flavor, but be careful not to overcook.
2. 2Layer Pasta, Broccoli, and Alfredo
   Add the penne pasta, fresh broccoli florets, and the jar of creamy garlic parmesan Alfredo sauce over the sausage in the slow cooker. Do not stir; simply spread them evenly.
   Look for The sauce should cover the pasta and broccoli somewhat, but it's okay if it's not perfect.
   Tip Resist stirring now to avoid breaking the pasta; it will cook evenly as it simmers.

At the end of this phase, the sausage is browned and aromatic, and the slow cooker is layered with the raw ingredients. The pasta and broccoli are still firm, and the Alfredo sauce is thick and creamy. Everything is ready for the slow cooking phase.

Slow Cook

3. 3Add Ricotta and Provolone
   Spoon dollops of whole-milk ricotta cheese over the top of the pasta mixture. Then blanket the surface with the shredded provolone cheese, covering as much as possible.
   Look for The ricotta dollops and provolone blanket should create a creamy, cheesy top layer.
   Tip Evenly spaced ricotta dollops ensure every serving gets a bit of creamy richness.
4. 4Slow Cook on Low
   Cover the slow cooker and cook on LOW for 2 to 3 hours, or until the pasta is tender and the cheese is melted and bubbly. Do not open the lid during the first 2 hours to maintain heat.
   Look for The edges will be bubbling and the cheese melted; the pasta should be al dente.
   Tip Cooking on LOW prevents scorching and allows the pasta to absorb the sauce gradually.

After 2-3 hours on LOW, the slow cooker is bubbling at the edges, and the cheese has melted into a golden, bubbly crust.

The aroma is rich with garlic, herbs, and sausage. The pasta is tender but still holds its shape, and the broccoli is bright green and tender-crisp.

Finish and Serve

5. 5Stir Gently and Serve
   Gently stir the pasta mixture to combine the layers. Taste and adjust seasoning if desired. Serve hot directly from the slow cooker or spoon onto plates.
   Look for The pasta should be tender, the cheese creamy, and the sausage evenly distributed.
   Tip Stir gently to keep the penne intact and the broccoli florets whole.

The final dish is a creamy, cheesy pasta bake with distinct layers of sausage, pasta, and broccoli, all coated in a velvety Alfredo sauce. The ricotta has melted into creamy pockets, and the provolone is stretchy and browned. Scoop it onto plates and enjoy.

Common mistakes

One common mistake is opening the slow cooker too often, which releases heat and extends cooking time. Resist the urge to stir until the end.

Another pitfall is using pasta that is too small, like elbows, which can turn mushy; stick to sturdy shapes like penne. Overcooking on HIGH can cause the dairy to curdle, so always use LOW. Finally, don't skip browning the sausage—it adds critical flavor.

How to tell it’s done

The dish is done when the pasta is tender and has absorbed most of the sauce, the broccoli is fork-tender, and the cheese is melted and bubbly. The internal temperature of the sausage should be at least 160°F (71°C) when checked with a food thermometer.

The edges may look slightly caramelized, and the sauce should be creamy, not watery. Let it rest for a few minutes before serving to allow the sauce to thicken slightly.

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