There are days when supper needs to be simple, filling, and kind to the cook, and this slow cooker tortellini is just the thing for that. It has the sort of no-fuss charm so many of us Midwestern home cooks appreciate: a bag from the freezer, a few pantry staples, and a crock doing the heavy lifting while the day rolls on. With cheese-filled pasta, hearty sausage, and a rich tomato-cream sauce, this is the kind of cozy meal that feels a little special without asking much of you at all.
Serve this tortellini with warm garlic bread, a crisp green salad, or simple steamed green beans to round out the meal. If you want to stretch it a bit farther for a hungry table, a side of roasted broccoli or a small Caesar salad fits right in, and a sprinkle of extra Parmesan at the table never goes to waste.
5-Ingredient Slow Cooker National Bowling Day Tortellini
Servings: 6
Ingredients
1 bag (19 to 24 ounces) frozen sausage tortellini
1 jar (24 ounces) marinara sauce
1 block (8 ounces) cream cheese, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired for easier cleanup. Pour in the frozen sausage tortellini and spread it into an even layer.
2. Spoon the marinara sauce over the tortellini, then scatter the cubed cream cheese across the top.
3. Cover and cook on low for 3 to 4 hours, or until the tortellini is tender and the cream cheese has softened well.
4. Stir everything gently until the sauce is smooth and coats the tortellini evenly. Sprinkle the mozzarella and Parmesan over the top.
5. Cover again and cook for 10 to 15 minutes more, until the cheese is melted. Serve hot.
Variations & Tips
Add a little green: If you want to work in a vegetable, stir in a few handfuls of baby spinach during the last 10 minutes of cooking. It wilts right into the sauce and makes the dish feel a touch fresher.
Make it extra saucy: For a looser sauce, add 1/2 cup of chicken broth or a splash of heavy cream before cooking. Slow cookers can vary, and this is a handy way to keep the pasta silky instead of thick.
Watch the timing: Frozen tortellini cooks faster than many folks expect in the crock pot, so check it at the 3-hour mark if your slow cooker runs hot. Overcooked tortellini can soften too much, and this recipe is at its best when the pasta still holds its shape.
Try a cheese twist: An Italian blend in place of the mozzarella works nicely, and a little extra Parmesan on top just before serving gives the whole dish a good savory finish.