Slow-Cooker Parmesan Pepperoni Sausage Pesto Farfalle Tips, FAQ & printable recipe

Tips for success

For a crispier top, you can transfer the cooked pasta to a baking dish and broil it for 2 to 3 minutes until the cheese is browned and bubbly.

This adds a nice texture contrast. If you prefer a saucier pasta, add an extra half cup of marinara sauce or chicken broth before cooking. Adjust the amount to your liking.

This recipe is very forgiving: you can swap the farfalle for penne or rigatoni, and you can use turkey sausage for a lighter version. If you want a spicier kick, use hot Italian sausage and add red pepper flakes.

To make it gluten-free, use gluten-free pasta and ensure your pesto and cheeses are gluten-free. Always check labels if you have dietary restrictions.

Variations

• Add Vegetables: Add sliced mushrooms, bell peppers, or zucchini along with the spinach for extra texture and nutrients. Sauté them briefly before adding to the slow cooker to remove excess moisture.
• Spicy Kick: Use hot Italian sausage and add 1/2 teaspoon of red pepper flakes with the pesto. You can also sprinkle crushed red pepper on top before serving for an extra layer of heat.
• Cheese Swap: Replace the Italian four-cheese blend with shredded mozzarella and provolone. Add a layer of ricotta for a creamier texture if desired.
• Pesto Change-Up: Try sun-dried tomato pesto or arugula pesto instead of basil pesto for a different flavor profile. Both pair well with the meats and cheeses.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or broth to restore moisture.

Freezer

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

Reheat

Reheat in the microwave or on the stovetop, adding a little water or broth to keep the pasta moist. Heat until piping hot throughout.

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

Reheat individual portions in the microwave or in a skillet over medium heat until hot throughout. The dish also freezes well for up to 3 months.

You can assemble the entire dish in the slow cooker insert up to 24 hours ahead of time. Cover and refrigerate, then cook as directed when ready.

You may need to add 30 minutes to the cooking time if starting from cold. This makes it a great option for busy days when you want dinner ready with minimal effort.

Serving ideas

Serve this pasta bake straight from the slow cooker for a casual family dinner. It pairs well with a simple green salad dressed with lemon vinaigrette and a loaf of crusty bread to soak up the cheesy sauce. For a more substantial meal, add a side of roasted vegetables or garlic bread.

The dish is hearty enough to stand alone, but it also works as a side dish for grilled meats. For a complete Italian-themed meal, serve it alongside a caprese salad and a glass of Chianti. Leftovers make a great lunch the next day—just reheat and enjoy.

Frequently asked questions

Recipe card

Slow-Cooker Parmesan Pepperoni Sausage Pesto Farfalle

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 6 oz thick-cut pepperoni, sliced
• 1 lb Italian sausage, casings removed
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1/2 cup basil pesto
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Scatter the sliced pepperoni evenly over the bottom of the slow cooker. Add the Italian sausage in crumbles, breaking up any large chunks with your fingers or a spoon. Spread the meats into an even layer.
2. Sprinkle the farfalle pasta over the meat layer. Tear the spinach leaves into smaller pieces if they are large, then scatter them over the pasta. Drop spoonfuls of basil pesto over the top, spreading it as evenly as possible.
3. Sprinkle the shredded Italian four-cheese blend evenly over the top of the pasta mixture. Finish with the freshly grated Parmigiano-Reggiano, covering the surface completely.
4. Cover the slow cooker and set it to low. Cook for 4 hours, or until the pasta is tender and the sausage is cooked through. Do not lift the lid during the first 3 hours to keep the heat steady.
5. After 4 hours, use an instant-read thermometer to check the internal temperature of the sausage. It must reach 160°F (71°C) to be safe to eat. If it hasn’t reached that temperature, cover and cook for another 30 minutes.
6. Stir the pasta mixture gently to combine the layers. Use a serving spoon to lift out a generous portion, letting the cheese stretch. Serve hot onto plates or bowls.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

680

Protein

31 g

Carbohydrates

46 g

Fat

39 g

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