Slow Cooker Million Dollar Tortellini
There are certain dinners that feel like a reward at the end of the day. Not a complicated reward. Not the kind that dirties every pan in the kitchen. I mean the kind where the house smells good, everyone wanders into the kitchen asking what’s for dinner, and you already know nobody is going to complain.
This Slow Cooker Million Dollar Tortellini is one of those meals.
I usually make this on a day when life feels full. Work ran long. Homework took forever. The dog tracked mud through the house again. Those are the days when I want something warm and filling that doesn’t ask much of me. Something I can layer, turn on, and forget about until dinner.
I remember the first time I made a version of this. It was a cold evening and I wanted baked pasta, but I did not want to turn the oven on or stand there babysitting it. I looked at my slow cooker sitting on the counter like it was waiting for its moment. Cream cheese was in the fridge. Tortellini was in the pantry. That was enough encouragement for me.
What came out a few hours later was creamy, saucy, and borderline dangerous. The kind of dish you go back for seconds before you even sit down. The kind where you scrape the sides of the slow cooker because no one wants to waste a bite.
This is a recipe I make for family dinners, casual get togethers, and those nights when everyone needs a win. It tastes like something you ordered at a restaurant, but it feels like home.
What Is Slow Cooker Million Dollar Tortellini?
Slow Cooker Million Dollar Tortellini is a layered pasta dish made with cheese filled tortellini, a creamy cheese mixture, marinara sauce, and savory Italian sausage. Everything gets layered into the slow cooker and cooked low and slow until the tortellini are tender and the sauce is rich and creamy.
The name comes from that million dollar casserole idea where cream cheese, sour cream, and ricotta or cottage cheese come together to make something that tastes indulgent and comforting. This version swaps lasagna noodles for tortellini and lets the slow cooker handle the hard work.
Why You’ll Love This Recipe
- It is incredibly easy. You do a little mixing, a little layering, and the slow cooker does the rest.
- It feeds a crowd. This comfortably serves six hungry people and reheats beautifully.
- It is cozy comfort food. Creamy sauce, cheesy tortellini, and savory sausage is hard to beat.
- It is flexible. You can swap meats, cheeses, and even sauces without breaking the recipe.
- It feels special without being fussy. This is the kind of meal that makes a regular weeknight feel like something more.
When to Serve This Recipe
- Busy weeknights when you want dinner waiting for you.
- Sunday dinners when everyone is home and hungry.
- Potlucks and casual gatherings where you want something dependable.
- Cold weather days when you want comfort food that sticks with you.
- Any night when turning on the oven sounds like too much work.
Ingredients
- 1 pound ground Italian sausage
You can use mild or hot depending on your family’s taste. Ground beef or turkey works too. - 1 (24 ounce) jar marinara or spaghetti sauce
Use a sauce you like since it makes up a big part of the flavor. - 1 (8 ounce) block cream cheese cubed and softened
Softened cream cheese blends smoother and makes the sauce extra creamy. - 1 cup sour cream
Adds richness and a slight tang that balances the sauce. - 1 cup cottage cheese
This adds creaminess and body. Ricotta can be swapped in if you prefer. - 2 cups shredded mozzarella cheese divided
Melts beautifully and gives that classic cheesy pull. - 1 half cup grated Parmesan cheese
Adds salty depth and sharp flavor. - 1 teaspoon Italian seasoning
Brings all the classic Italian flavors together. - 1 half teaspoon garlic powder
Boosts the savory flavor without overpowering. - 1 half teaspoon onion powder
Adds depth and balance. - Salt and pepper to taste
Season lightly since the cheese and sausage already add salt. - 24 ounces dried cheese tortellini
No need to cook first. They cook perfectly right in the slow cooker. - Parsley and basil for garnish
Optional but adds color and freshness.
How to Make Slow Cooker Million Dollar Tortellini
1. Start by browning your ground Italian sausage in a skillet over medium heat. Break it up as it cooks until no pink remains. Drain off any excess grease and set it aside.
2. In a large bowl, combine the cream cheese, sour cream, cottage cheese, one cup of the shredded mozzarella, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and well blended. This is your creamy layer and it should look thick and spreadable.
3. Spray your slow cooker with non stick spray. This helps prevent sticking and makes cleanup easier later.
4. Spread a thin layer of marinara sauce across the bottom of the slow cooker. This keeps the tortellini from sticking and helps everything cook evenly.
5. Add half of the uncooked tortellini in an even layer. Try to spread them out so they cook evenly.
6. Spoon half of the creamy cheese mixture over the tortellini and gently spread it out. No need to be perfect.
7. Add half of the browned sausage over the cheese layer. Then pour half of the remaining marinara sauce over the top.
8. Repeat the layers with the remaining tortellini, creamy cheese mixture, sausage, and marinara sauce.
9. Sprinkle the remaining mozzarella cheese and all of the Parmesan cheese evenly over the top.
10. Cover and cook on low for 4 to 5 hours until the tortellini are tender and the sauce is hot and bubbly.
11. Before serving, sprinkle with chopped parsley and basil if desired.
Substitutions
- Swap cottage cheese for ricotta if you want a smoother texture.
- Use ground beef or ground turkey instead of Italian sausage.
- Try Alfredo sauce or tomato basil sauce instead of marinara for a different flavor.
- Use refrigerated or frozen tortellini. Just adjust cooking time slightly and check for doneness.
Variations
- Spinach Tortellini Bake: Add one to two cups of baby spinach between the layers for a little green.
- Extra Cheesy: Mix an additional cup of mozzarella into the creamy layer for an even richer dish.
- Vegetarian: Skip the sausage and add sautéed mushrooms, zucchini, or bell peppers.
- Baked Finish: Transfer the cooked tortellini to a casserole dish, sprinkle with extra mozzarella, and broil for two to three minutes until browned and bubbly.
Tips and Tricks
- Layering is key. It keeps the tortellini tender and prevents the cheese from overmixing.
- Use room temperature cream cheese for the smoothest sauce.
- Do not stir during cooking. Let the layers do their thing.
- If the sauce thickens too much, stir in a splash of milk or broth before serving.
FAQs
Can I cook this on high?
Yes, you can cook it on high for about two to three hours, but low gives the best texture.
Do I need to cook the tortellini first?
No. The tortellini cook perfectly right in the slow cooker.
Can I make this ahead?
Yes. Assemble everything the night before, store it covered in the fridge, and start cooking the next day.
Serving Ideas
- Serve with garlic bread to soak up the creamy sauce.
- Add a simple green salad with Italian dressing to balance the richness.
- Roasted vegetables make a great side if you want something lighter.
Storage and Make Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the microwave or oven with a splash of milk or broth to loosen the sauce.
- This dish also freezes well. Thaw overnight in the fridge before reheating.
Slow Cooker Million Dollar Tortellini
Print Recipe
Ingredients
- 1 pound ground Italian sausage or ground beef, browned and drained
- 1 24-ounce jar marinara or spaghetti sauce
- 1 8-ounce block cream cheese, cubed and softened
- 1 cup sour cream
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 24 ounces dried cheese tortellini
- Parsley and basil for garnish
Instructions
- Start by browning your ground Italian sausage in a skillet over medium heat. Break it up as it cooks until no pink remains. Drain off any excess grease and set it aside.
- In a large bowl, combine the cream cheese, sour cream, cottage cheese, one cup of the shredded mozzarella, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and well blended. This is your creamy layer and it should look thick and spreadable.
- Spray your slow cooker with non stick spray. This helps prevent sticking and makes cleanup easier later.
- Spread a thin layer of marinara sauce across the bottom of the slow cooker. This keeps the tortellini from sticking and helps everything cook evenly.
- Add half of the uncooked tortellini in an even layer. Try to spread them out so they cook evenly.
- Spoon half of the creamy cheese mixture over the tortellini and gently spread it out. No need to be perfect.
- Add half of the browned sausage over the cheese layer. Then pour half of the remaining marinara sauce over the top.
- Repeat the layers with the remaining tortellini, creamy cheese mixture, sausage, and marinara sauce.
- Sprinkle the remaining mozzarella cheese and all of the Parmesan cheese evenly over the top.
- Cover and cook on low for 4 to 5 hours until the tortellini are tender and the sauce is hot and bubbly.
- Before serving, sprinkle with chopped parsley and basil if desired.
Notes
Substitutions
Swap cottage cheese for ricotta if you want a smoother texture. Use ground beef or ground turkey instead of Italian sausage. Try Alfredo sauce or tomato basil sauce instead of marinara for a different flavor. Use refrigerated or frozen tortellini. Just adjust cooking time slightly and check for doneness.Variations
Spinach Tortellini BakeAdd one to two cups of baby spinach between the layers for a little green. Extra Cheesy
Mix an additional cup of mozzarella into the creamy layer for an even richer dish. Vegetarian
Skip the sausage and add sautéed mushrooms, zucchini, or bell peppers. Baked Finish
Transfer the cooked tortellini to a casserole dish, sprinkle with extra mozzarella, and broil for two to three minutes until browned and bubbly.
Tips and Tricks
Layering is key. It keeps the tortellini tender and prevents the cheese from overmixing. Use room temperature cream cheese for the smoothest sauce. Do not stir during cooking. Let the layers do their thing. If the sauce thickens too much, stir in a splash of milk or broth before serving.Private Notes
Final Thoughts
This Slow Cooker Million Dollar Tortellini is one of those recipes that earns a permanent spot in the dinner rotation. It is comforting, dependable, and always a hit. It feels like something special without demanding much from you, and those are the meals I value most these days.
If you make this, I hope it brings a little calm to your evening and maybe even a quiet moment at the table where everyone is too busy eating to talk. That’s usually how I know dinner was a success.
