Slow-Cooker Mozzarella Sausage Pesto Farfalle Recipe Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that affect melting.

You can also add a pinch of red pepper flakes for a subtle kick, though the video doesn't include them. If the sauce seems too thick, stir in a splash of pasta water or chicken broth—but only if needed.

To make this even easier, brown the sausage the night before and store it in the refrigerator. In the morning, simply layer the ingredients in the slow cooker and set it to cook.

This recipe is also a great way to use up leftover cooked sausage or chicken, though you'll need to adjust the cooking time.

Variations

• Spicy Sausage Version: Use hot Italian sausage instead of sweet, and add 1/2 teaspoon of red pepper flakes with the pesto for an extra layer of heat. The spicy fennel and chili notes will punch up the creamy sauce.
• Vegetarian Option: Skip the sausage and add an extra 4 cups of spinach or a can of drained chickpeas. Cook on low for 2 1/2 hours, as the pasta will cook faster without the meat. Stir in extra pesto to boost flavor.
• Chicken and Pesto: Replace the sausage with 1 pound of boneless, skinless chicken thighs, cut into bite-size pieces. Brown them briefly in the skillet before adding to the slow cooker. Cook on low for 3 1/2 hours, then shred the chicken and stir.
• Gluten-Free Adaptation: Use gluten-free farfalle or penne and ensure the pesto is gluten-free. Increase the cooking time by 30 minutes, as gluten-free pasta often needs longer to soften. Check for doneness before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, so you may want to add a little water or milk when reheating to restore creaminess.

You can assemble the entire slow cooker the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed—just add 30 minutes to the cook time to account for the cold start.

Serving ideas

Serve this creamy pasta straight from the slow cooker for a rustic, family-style meal.

It pairs well with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty bread is also great for soaking up every last bit of sauce.

For a more elegant presentation, plate individual servings and top with a sprinkle of fresh basil or a few shavings of Parmesan.

The dish is hearty enough to stand alone but can be served alongside roasted vegetables or garlic bread for a fuller menu.

Frequently asked questions

Recipe card

Slow-Cooker Mozzarella Sausage Pesto Farfalle Recipe

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 12 oz farfalle (bow-tie) pasta
• 1/2 cup basil pesto
• 4 cups fresh baby spinach
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

640

Protein

28 g

Carbohydrates

48 g

Fat

36 g

Fiber

3 g

Sugar

4 g

Sodium

980 mg

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