Slow Cooker Pepperoni Sausage Red Pepper Pasta Shells Step-by-step instructions

Before you start

Before starting, cut the pepperoni into quarters and remove the casings from the Italian sausage.

If using a block of cream cheese, soften it in the microwave or at room temperature and cut it into cubes. Measure out the pasta shells and the sauce. Have your slow cooker ready and plugged in.

Instructions

Layer and Top

1. 1Layer the Meats
   Place the quartered pepperoni slices and the Italian sausage (casings removed) into the bottom of a 7-quart slow cooker. Use your hands or a spoon to break the sausage into small crumbles. Spread the meats evenly across the bottom of the cooker.
   Look for The pepperoni and sausage form a savory base layer.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For deeper flavor, brown the sausage in a skillet before adding to the slow cooker, but it's not required.
2. 2Add Pasta and Sauce
   Add the dry pasta shells over the meat layer. Pour the smoky roasted red pepper cream sauce over the pasta, making sure the shells are mostly submerged. Stir gently to combine the pasta with the sauce and meat.
   Look for The pasta is coated with the red pepper sauce.
   Tip If the sauce seems too thick, add 1/2 cup of water or chicken broth to help the pasta cook.
3. 3Top with Cheeses
   Place the cubed cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top, covering the cream cheese and pasta. Do not stir; the cheese will melt and create a creamy layer.
   Look for The top is covered with mozzarella and cream cheese cubes.
   Tip Using softened cream cheese helps it melt more smoothly.

At the end of this phase, the slow cooker contains a layer of pepperoni and sausage, topped with pasta shells, red pepper sauce, cream cheese, and mozzarella.

The ingredients are not yet cooked, but the setup is complete and ready to cook.

Slow Cook and Stir

4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 3 to 4 hours, or until the pasta is tender and the sausage is cooked through. Avoid opening the lid during the first 2 hours to maintain heat. The dish is ready when the internal temperature of the sausage reaches 160°F (71°C).
   Look for The sauce is bubbling gently around the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cooking times may vary; check at 3 hours to avoid overcooking the pasta.
5. 5Stir and Check Consistency
   After 3 hours, stir the mixture gently to combine the melted cream cheese and mozzarella into the sauce. Check the pasta for doneness; it should be al dente and fully cooked. If the sauce is too thin, leave the lid off for 15 minutes to thicken.
   Look for The cheese is fully melted and the sauce is creamy.
   Tip If the pasta is still hard, cover and cook for another 30 minutes.

After 3 hours, the sauce is bubbling and the cheese is melted. The pasta is tender and the sausage is cooked through. The mixture looks creamy and cohesive, with no visible raw meat.

Serve and Enjoy

6. 6Serve Hot
   Spoon the hot pasta onto serving plates. Use a large spoon to get a good mix of meat, pasta, and cheese. Serve immediately while the cheese is stretchy and the sauce is hot.
   Look for Steam rises from the creamy pasta.
   Tip Garnish with fresh basil or parsley if desired, though the video does not show it.

The pasta is hot, creamy, and cheesy, with steam rising. The sausage is fully cooked and the pepperoni is slightly crispy at the edges. The dish is ready to be served and enjoyed.

Common mistakes

One common mistake is opening the slow cooker lid too often, which releases heat and extends cooking time. Another is overcooking the pasta, which can make it mushy.

Be sure to check the pasta at the 3-hour mark. Also, if the sauce seems too thin, remove the lid and let it cook on high for 15 minutes to thicken.

How to tell it’s done

The dish is done when the pasta is tender and the sausage is cooked through. The internal temperature of the sausage should reach 160°F (71°C).

The sauce should be bubbly and thick, with the cheese fully melted and incorporated. The pasta should be al dente, not mushy.

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