When the school year gets busy and supper needs to take care of itself, this 4-Ingredient Slow Cooker Back to School Tortellini is the kind of dependable meal that feels like a blessing. It has that old-fashioned virtue of making something hearty from a handful of humble store-bought ingredients, and while tortellini may be more Italian than Midwestern, the slow cooker turns it into the sort of creamy, filling family meal that fits right into a weeknight at home.
This tortellini is plenty satisfying on its own, but I like to set it out with warm garlic bread, a crisp green salad, or simple steamed green beans to round out the table. If you want a little extra color, a spoonful of chopped parsley on top and a side of roasted broccoli make it feel just a touch more company-worthy without adding much fuss.
4-Ingredient Slow Cooker Back to School Tortellini
Servings: 6
Ingredients
1 bag (19 to 24 ounces) frozen cheese tortellini
1 jar (24 ounces) marinara sauce
1 package (8 ounces) cream cheese, cubed
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of a slow cooker with nonstick spray if you like easier cleanup, then pour the frozen cheese tortellini into the bottom.
2. Spoon the marinara sauce evenly over the tortellini, then scatter the cubes of cream cheese across the top.
3. Sprinkle the mozzarella over everything, cover, and cook on low for 3 to 4 hours, until the tortellini is tender and the cheeses are melted.
4. Gently stir to combine the softened cream cheese and sauce into a creamy coating, then serve hot.
Variations & Tips
Add a little protein: If you want to make it heartier, stir in cooked crumbled Italian sausage or shredded rotisserie chicken before cooking. That turns this into an even sturdier back-to-school supper for hungry kids and grown folks alike.
Use a different cheese: An Italian blend or shredded provolone can stand in for the mozzarella if that is what you have on hand. The beauty of a slow cooker supper like this is that it forgives a little pantry improvising.
Watch the cooking time: Frozen tortellini cooks faster than many folks expect, so start checking near the 3-hour mark. If it goes too long, the pasta can get softer than intended.
Make it a little greener: A few handfuls of baby spinach stirred in during the last 15 minutes will wilt down nicely and add color without changing the easy nature of the dish.
Loosen the sauce if needed: If your tortellini seems a touch thick at the end, stir in a splash of milk or a little warm water before serving. That will smooth the sauce right out and help everything coat the pasta evenly.