Easy April Nights: Just 5 ingredients. I make it when I want dinner completely handled hours ahead of time.
On those cool April evenings out here in the country, I like to have supper bubbling away long before the sun dips behind the trees. This 5-ingredient slow cooker ham and cheese tortellini reminds me of the church basement potlucks I grew up with—simple, creamy, and comforting, with little pink cubes of ham tucked between glossy cheese-filled pasta. It’s the kind of Midwestern ‘set it and forget it’ dish that lets you get your chores done, visit with grandkids, or simply put your feet up while the slow cooker quietly takes care of dinner hours ahead of time.
I spoon this rich, cheesy tortellini into wide bowls and usually serve it with something crisp and fresh alongside—a simple green salad with a tangy vinaigrette or some sliced cucumbers and onions in vinegar to balance the creaminess. Warm dinner rolls or buttered garlic toast are perfect for soaking up the extra sauce. A dish of applesauce or a side of steamed green beans also fits right in with that old-fashioned Midwestern table I grew up around.
5-Ingredient Slow Cooker Ham and Cheese Tortellini
Servings: 6
Ingredients
2 (20-ounce) bags refrigerated cheese tortellini 2 cups diced cooked ham (small pink cubes) 3 cups heavy cream (or half-and-half for lighter) 2 cups shredded mild cheddar cheese 1 teaspoon garlic powder (or more to taste)
Directions
Lightly grease the inside of a 6-quart slow cooker so the pasta and sauce don’t stick.
Pour the heavy cream into the slow cooker and whisk in the garlic powder until it’s evenly mixed. This will be the base that gives the tortellini that glossy, creamy coating.
Stir in the shredded cheddar cheese, scattering it so it starts to soften in the cream. It doesn’t need to melt completely yet; the slow cooker will finish the job.
Add the diced ham, those little pink cubes, and gently stir to distribute them through the creamy mixture.
Fold in the refrigerated cheese tortellini, turning carefully with a spatula so each piece gets coated with the cream and cheese mixture without breaking the pasta.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the tortellini are tender and the sauce is thick, glossy, and clinging to every piece. Avoid lifting the lid too often so the heat and gentle steam can build up.
Once the pasta is tender, give everything a gentle stir. The sauce should look smooth and slightly gelatinous, coating the tortellini and nestling between the pink ham cubes. If it seems too thick, splash in a bit more cream and stir until it loosens to your liking.
Taste and adjust the seasoning with a pinch of salt and black pepper if you like, then serve hot straight from the slow cooker, keeping it on WARM so dinner stays handled for anyone wandering in later.
Variations & Tips
If you’d like a little more color, stir in a cup of frozen peas during the last 30 minutes of cooking; they’ll stay bright and tender without turning mushy. For a smokier flavor, use smoked ham or even leftover holiday ham with a bit of fat on it—it melts into the sauce and adds richness. You can swap the cheddar for Colby Jack or a mild Swiss if that’s what you have on hand; just keep the total amount of cheese about the same so the sauce still turns out thick and glossy. If you prefer a slightly lighter dish, use half-and-half instead of heavy cream and reduce the cheese by 1/2 cup, understanding the sauce will be a bit looser. For a touch of heat, sprinkle in a pinch of red pepper flakes or a spoonful of prepared mustard when you add the garlic powder. And if you’re cooking for a smaller household, halve the recipe and use a smaller slow cooker, checking for doneness closer to the 2 1/2 to 3 hour mark so the tortellini don’t overcook.
