Crockpot Provolone Pepperoni Sausage Red Pepper Shells Tips, FAQ & printable recipe

Tips for success

For a crispier top, after slow cooking, transfer the slow cooker insert to the oven and broil for 2-3 minutes until the cheese is browned and bubbly. Watch closely to prevent burning.

This adds a delightful textural contrast to the creamy interior. Alternatively, sprinkle extra provolone on top during the last 30 minutes of cooking for a thicker cheese crust.

If the sauce seems too thin at the end, remove the lid and cook on high for 15 minutes to allow excess liquid to evaporate. If it's too thick, stir in a splash of warm water or broth. Always taste and adjust seasoning before serving; the sausage and pepperoni are salty, so you may not need extra salt.

Variations

• Spicy Arrabbiata Twist: Replace the roasted red pepper cream sauce with a spicy arrabbiata sauce and add 1/2 teaspoon of red pepper flakes for extra heat. Use hot Italian sausage instead of sweet, and top with extra provolone for a fiery, cheesy bake.
• Mushroom and Spinach: Add 8 oz of sliced cremini mushrooms and 2 cups of fresh spinach to the slow cooker along with the meat. Sauté the mushrooms first to release their moisture, then layer everything. The vegetables add earthiness and nutrients without overpowering the dish.
• Chicken and Broccoli: Swap the Italian sausage for 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces. Add 2 cups of broccoli florets with the pasta. Cook on low for 3 hours or until chicken is cooked through (165°F). The broccoli adds a nice crunch.
• Vegetarian Version: Omit the pepperoni and sausage and instead add 2 cups of roasted vegetables like zucchini, bell peppers, and eggplant. Use a generous amount of smoked paprika in the sauce to mimic the smoky flavor of the meat. The result is a hearty, meatless pasta bake.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or broth to restore creaminess.

Freezer

Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the microwave or on the stovetop until piping hot. Add a little water or broth if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a saucepan over medium heat, adding a splash of water or broth to loosen the sauce.

The pasta will absorb liquid as it sits, so a little extra moisture helps restore the creamy texture.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed, adding 30 minutes to the cooking time to account for the cold start. This makes it perfect for busy mornings when you want to come home to a ready meal.

Serving ideas

Serve this pasta bake as a main course with a side of crusty bread and a simple green salad. The bread is perfect for sopping up the rich, creamy sauce. A glass of red wine, like Chianti or Sangiovese, pairs beautifully with the savory flavors of the sausage and pepperoni.

For a complete Italian-American meal, start with a light antipasto platter and finish with a scoop of gelato. The pasta bake is hearty enough to stand alone, but it also works as a side dish for grilled meats.

Garnish with fresh basil or parsley if you have them, though the video doesn't show it, to add a pop of color and freshness.

Frequently asked questions

Recipe card

Crockpot Provolone Pepperoni Sausage Red Pepper Shells

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

• 4 oz thick-cut pepperoni slices, halved
• 1 lb Italian sausage, casings removed
• 12 oz medium conchiglie pasta shells
• 2 cups smoky roasted red pepper cream sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles, until browned and cooked through, about 8 minutes. Drain any excess fat. Add the pepperoni slices and stir for 1 minute until fragrant. Transfer the meat mixture to the bottom of the slow cooker.
2. Spread the conchiglie pasta shells evenly over the meat in the slow cooker. Pour the smoky roasted red pepper cream sauce over the pasta, making sure the shells are mostly covered. Stir gently to combine the pasta with the sauce and meat.
3. Dollop the whole-milk ricotta over the top of the pasta mixture, then sprinkle the shredded provolone evenly over everything. Do not stir; leave the cheese on top to melt and form a golden crust.
4. Cover the slow cooker and cook on low for 3 hours, or until the pasta is tender and the cheese is melted and bubbly. Do not lift the lid during cooking to keep the heat and steam inside.
5. After 3 hours, carefully remove the lid and test a pasta shell for tenderness. The pasta should be al dente but fully cooked, and the sauce should be thickened. Stir gently to combine the melted cheese into the pasta.
6. Using a serving spoon, scoop the pasta bake onto individual plates or a large platter. Serve immediately while hot, with extra grated provolone or red pepper flakes if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

36 g

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