This deliciously creamy pasta is easy to make and full of flavor. It cooks all day in the slow cooker for a satisfying and nutritious dinner.
Coming home to a hot, ready-made meal is always a treat. This Slow Cooker Sausage Pasta Bake is straightforward to assemble and cooks slowly while you’re away, delivering a comforting dinner with minimal effort.
Loaded with vegetables and protein, this hearty bake is balanced and flavorful. Sun-dried tomatoes bring concentrated tomato flavor and antioxidants, while baby spinach adds vitamins and a fresh green element.
Ingredients You’ll Need to Make Sausage Pasta Bake In A Slow Cooker
- 1 pound penne pasta
- 30 oz Alfredo sauce (regular or cauliflower-based)
- about 2 chicken sausages (4 oz), sliced
- 1 pound precooked sausage crumbles
- 1/2 cup packaged sun-dried tomatoes
- 2 packed cups baby spinach
- 1 cup Italian shredded cheese blend
- 1 cup shredded fresh Parmesan
Penne works well for this recipe because its tubes hold the sauce. Try different flavors of chicken sausage or Alfredo sauce to vary the taste.
How To Make Sausage Pasta Bake In A Slow Cooker
- Cook the penne according to package directions, but shorten the time by 1–2 minutes so it’s just shy of al dente.
- Drain the pasta well and add it to the slow cooker.
- Slice the sausages in half lengthwise and cut each half into 1/4-inch slices.
- Add the sliced sausage, sausage crumbles, Alfredo sauce, sun-dried tomatoes, and baby spinach to the slow cooker.
- Add 1/2 cup of each shredded cheese (Italian blend and Parmesan) into the slow cooker and stir to combine.
- Sprinkle the remaining cheese over the top.
- Cover and cook on high for 2–3 hours or on low for 5–7 hours, until heated through and the flavors are melded.
Pro Tips
Precooking the noodles prevents them from absorbing too much sauce and becoming mushy. Stop the boil a minute or two before al dente, then drain thoroughly.
I’ve used both traditional jarred Alfredo and cauliflower-based Alfredo with great results. The cauliflower version adds extra vegetables and lighter flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or sauce if needed to loosen the pasta.
Slow Cooker Sausage Pasta Bake
Creamy, comforting penne bake made in the slow cooker — perfect for busy days.
Prep Time 15 mins
Cook Time 5–7 hrs (low) / 2–3 hrs (high)
Total Time 5–7 hrs 15 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 952 kcal
Ingredients
- 1 pound penne pasta noodles
- 30 oz Alfredo sauce
- 4 oz (about 2) chicken sausages, sliced
- 1 pound precooked sausage crumbles
- 1/2 cup packaged sun-dried tomatoes
- 2 packed cups baby spinach leaves
- 1 cup Italian shredded cheese blend
- 1 cup shredded fresh Parmesan
Instructions
- Cook penne according to package directions but reduce the time by 1–2 minutes so it’s just shy of al dente.
- Drain pasta well and add it to the slow cooker.
- Slice the sausages as directed (halved lengthwise, then cut into 1/4-inch slices).
- Add the sliced sausage, sausage crumbles, Alfredo sauce, sun-dried tomatoes, and spinach to the slow cooker.
- Add 1/2 cup of each shredded cheese to the slow cooker and stir to combine.
- Sprinkle the remaining cheese on top.
- Cover and cook on high for 2–3 hours or on low for 5–7 hours, until heated through and the spinach is wilted.
Notes
- Precook the noodles, stopping just short of al dente to avoid soggy pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 952 kcal
Carbohydrates: 68 g
Protein: 41 g
Fat: 56 g
Saturated Fat: 23 g
Cholesterol: 176 mg
Sodium: 1957 mg
Potassium: 686 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 365 IU
Vitamin C: 4 mg
Calcium: 267 mg
Iron: 3 mg