Slow-Cooker Mozzarella Sausage Pesto Farfalle Recipe Step-by-step instructions

Before you start

Before you start, remove the casings from the sausage and have all ingredients measured and ready. Soften the cream cheese to room temperature so it melts smoothly.

If you're using a slow cooker liner, place it in the insert now for easy cleanup. Keep the lid off until you're ready to cook.

Instructions

Preparation and Layering

1. 1Brown the Sausage
   Heat a large skillet over medium-high heat. Add the sausage, breaking it into crumbles with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if desired. Transfer the sausage to the slow cooker insert.
   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 adds depth of flavor, but if short on time, it can be added raw—just increase cooking time by 30 minutes.
2. 2Layer the Pasta and Greens
   Scatter the farfalle pasta over the sausage in the slow cooker. Add the baby spinach and basil pesto, spreading them evenly over the pasta. Do not stir yet.
   Look for The pasta and spinach should form an even layer over the sausage.
   Tip Keeping the pasta on top helps it cook evenly without becoming mushy.
3. 3Add the Cheeses
   Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top. Cover with the lid.
   Look for The cream cheese sits in the middle, surrounded by mozzarella.
   Tip Soften the cream cheese beforehand to help it melt more smoothly.

At the end of this phase, you'll have a neatly layered slow cooker: browned sausage on the bottom, dry farfalle and spinach in the middle, and cream cheese and mozzarella on top.

The ingredients should be evenly distributed, and the cream cheese block should sit in the center. The slow cooker is covered and ready to go.

Slow-Cooking

4. 4Slow-Cook on Low
   Set the slow cooker to low and cook for 3 hours, or until the pasta is tender and the sauce is bubbly. Avoid opening the lid during cooking to retain heat and moisture.
   Look for The sauce will be bubbling around the edges and the cheese fully melted.
   Tip If the pasta seems too firm after 3 hours, cook for an additional 20–30 minutes.
5. 5Stir Gently
   Once the pasta is tender, gently stir the mixture to combine the melted cream cheese, mozzarella, pesto, and sausage into a creamy sauce. Be careful not to break the pasta.
   Look for The sauce should be creamy and coat the pasta evenly.
   Tip Use a silicone spatula or wooden spoon to stir gently.

After 3 hours on low, the slow cooker will be bubbling around the edges, and the cheese will be fully melted. The pasta should be tender but still hold its shape. The aroma of sausage, pesto, and garlic will fill the kitchen, and the sauce will look creamy and slightly thickened.

Finishing and Serving

6. 6Finish and Serve
   Taste and adjust seasoning if needed. Serve hot, spooning the creamy pasta onto plates. Garnish with extra basil or Parmesan if desired, though the video does not show these.
   Look for The pasta is steaming and the cheese stretches as you scoop it.
   Tip Serve immediately for the best texture.

Once stirred, the sauce should be silky and coat the pasta generously. The spinach will be wilted and flecked throughout, and the sausage crumbles will be evenly distributed. When you scoop a spoonful, the cheese should stretch slightly. Serve immediately while hot and steamy.

Common mistakes

A common mistake is lifting the lid to stir too often, which lets out heat and slows cooking. Another is using a pasta shape that cooks too quickly, leading to mush.

Also, be sure to brown the sausage first—it adds essential flavor. Finally, don't add extra liquid; the spinach and moisture from the sausage create enough steam to cook the pasta.

How to tell it’s done

The dish is done when the pasta is tender and has absorbed most of the liquid, and the sauce is bubbly and creamy.

The sausage should be cooked through, reaching an internal temperature of 160°F (71°C) as measured with an instant-read thermometer. The cheese will be fully melted and the spinach wilted.

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