Slow Cooker Pepperoni Sausage Red Pepper Pasta Shells

This slow cooker pasta is the ultimate set-and-forget dinner. Layer pepperoni, Italian sausage, pasta shells, and a smoky red pepper cream sauce in the Crockpot, top with cream cheese and mozzarella, and let it bubble away.

The result is a rich, cheesy, satisfying meal that tastes like you spent hours in the kitchen.

There are some dinners that feel like a warm hug, and this slow cooker pepperoni sausage pasta is exactly that. The combination of savory pepperoni, juicy Italian sausage, and tender pasta shells in a creamy roasted red pepper sauce is pure comfort. The best part?

Everything goes into the slow cooker at once, and the appliance does all the work. It's a perfect weeknight meal that requires minimal effort but delivers maximum flavor.

The creamy sauce, the melted mozzarella, and the smoky notes from the red peppers create a dish that will have everyone asking for seconds.

Ingredients

Why this recipe works

The slow cooker method allows the flavors to meld together slowly, creating a depth that's hard to achieve with stovetop cooking.

The low, even heat gently cooks the sausage, rendering its fat and infusing the sauce with savory richness. The pasta absorbs the sauce as it cooks, becoming perfectly tender and flavorful.

The combination of cream cheese and mozzarella creates a luxurious, creamy texture that coats every shell. The pepperoni adds a slightly crispy, spicy edge, while the roasted red pepper sauce brings a subtle smokiness. This dish is all about layering flavors and textures to create a truly satisfying meal.

Notes and substitutions

For the best results, use a good-quality Italian sausage that you can remove from its casings. The sausage should be well-seasoned and have a good fat content to keep the dish moist. If you prefer a milder flavor, use sweet Italian sausage instead of hot.

The smoky roasted red pepper cream sauce can be homemade or store-bought. If using store-bought, look for one that is thick and flavorful. You can also blend roasted red peppers with a bit of cream and seasonings to make your own. The pasta shells should be medium-sized to hold the sauce well.

• Italian sausage: Ground beef or ground turkey (adjust cooking time and ensure internal temperature reaches 160°F/71°C for beef or 165°F/74°C for turkey)
• Medium conchiglie pasta shells: Penne, rigatoni, or other short pasta shapes (adjust liquid if needed)
• Smoky roasted red pepper cream sauce: Marinara sauce blended with roasted red peppers and a splash of heavy cream
• Whole-milk mozzarella: Part-skim mozzarella or provolone

Equipment

• 7-quart slow cooker (Crockpot)
• Large skillet (optional, to brown sausage)
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or spatula
• Serving spoon
• White dinner plates