Slow Cooker Pepperoni Sausage Red Pepper Pasta Shells Tips, FAQ & printable recipe

Tips for success

For a crispier pepperoni, you can crisp the slices in a skillet before adding them to the slow cooker.

This adds a nice texture contrast to the creamy sauce. But even without that step, the pepperoni will soften and infuse the sauce with flavor.

To make this dish even creamier, you can stir in an extra half cup of heavy cream or a splash of milk right before serving.

This will make the sauce silkier, but it's not necessary. Also, try using a high-quality mozzarella that melts well for the best stretch.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño along with the sausage for extra heat. You can also use hot Italian sausage instead of sweet.
• Vegetarian Version: Omit the pepperoni and sausage. Add 1 cup of sliced mushrooms and 1 cup of chopped bell peppers. Use vegetable broth in place of the sausage fat. The cooking time remains the same.
• Extra Veggies: Mix in 1 cup of chopped spinach or kale during the last 30 minutes of cooking. You can also add roasted zucchini or eggplant for more texture.
• Cheese Lovers: Top with an additional 1/2 cup of shredded Parmesan or provolone along with the mozzarella. Stir in a handful of grated Parmesan right before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer

This dish can be frozen for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheat

Reheat leftovers in the microwave for 2-3 minutes, stirring halfway, or in a skillet over medium heat with a splash of water or milk until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of water or milk when reheating to bring back the creamy consistency.

This dish can be assembled up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 3 to 4 hours, or until the pasta is tender and the sausage reaches 160°F (71°C).

Serving ideas

Serve this pasta hot, straight from the slow cooker. It's a complete meal on its own, but it pairs well with a simple green salad and some crusty bread to soak up the sauce. The creamy, cheesy texture is sure to be a hit.

For a fun presentation, serve individual portions in shallow bowls and garnish with a sprinkle of red pepper flakes or fresh basil, if you like.

The dish is hearty enough to be a main course, but it can also be served as a side dish for a larger gathering.

Frequently asked questions

Recipe card

Slow Cooker Pepperoni Sausage Red Pepper Pasta Shells

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 6 oz thick-cut pepperoni slices, cut into quarters
• 1 lb Italian sausage, casings removed
• 16 oz medium conchiglie pasta shells
• 3 cups smoky roasted red pepper cream sauce
• 8 oz cream cheese, softened and cut into cubes
• 2 cups shredded whole-milk mozzarella

Instructions

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

31 g

Carbohydrates

55 g

Fat

41 g

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