Slow Cooker Million Dollar Tortellini
This Slow Cooker Million Dollar Tortellini is creamy, cheesy comfort food at its best.
Tender cheese-filled tortellini are coated in a rich layered sauce made with cream cheese, sour cream, ricotta and Italian seasonings, then slow-cooked until perfectly creamy.
It’s an easy, cozy family dinner that tastes like a restaurant meal, just dump, stir, and enjoy!
Serves: 6
Prep time: 10 minutes
Cook time: 3 hours
How To Make Slow Cooker Million Dollar Tortellini
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
Step-by-Step Guide
1. In a large bowl, combine cream cheese, sour cream, cottage cheese, half of the mozzarella, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper.
Stir until smooth and well blended.
2. Spray your slow cooker with non-stick spray.
3. Spread a thin layer of marinara sauce on the bottom.
4. Add half of the uncooked tortellini in an even layer.
5. Spoon half of the creamy cheese mixture over the tortellini and spread gently.
6. Add half of the browned sausage (or ground beef) on top, then pour half of the remaining marinara sauce over it.
7. Repeat the layers: tortellini, creamy cheese mix, sausage, marinara.
8. Sprinkle the remaining mozzarella and all of the Parmesan cheese evenly over the top.
9. Cover and cook on low for 4–5 hours, or until the tortellini are tender and everything is hot and bubbly.
10. Garnish with chopped parsley and basil before serving.
Tips & Tricks
- Layering keeps the tortellini perfectly tender and the cheese creamy instead of overmixed.
- Use a block of cream cheese at room temperature for the smoothest texture.
- For a stronger flavor, add a sprinkle of red pepper flakes or extra Italian herbs.
- Great served with garlic bread or a side salad to soak up the cheesy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven with a splash of milk or broth to loosen the sauce.
Substitutions
- Swap ricotta for cottage cheese for a smoother filling.
- Use ground beef or turkey instead of sausage.
- Substitute Alfredo or tomato basil sauce for marinara for a different flavor.
- Try refrigerated or frozen tortellini (adjust cooking time slightly if using fresh).
Variations
- Spinach Tortellini Bake: Add 1–2 cups of baby spinach between the layers.
- Extra Cheesy: Mix an additional cup of mozzarella into the creamy layer.
- Vegetarian: Skip the sausage and add sautéed mushrooms or zucchini.
- Baked Finish: Transfer to a casserole dish, sprinkle extra mozzarella, and broil for 2–3 minutes for a browned, bubbly top.
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
- In a large bowl, combine cream cheese, sour cream, cottage cheese, half of the mozzarella, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and well blended.
- Spray your slow cooker with non-stick spray.
- Spread a thin layer of marinara sauce on the bottom.
- Add half of the uncooked tortellini in an even layer.
- Spoon half of the creamy cheese mixture over the tortellini and spread gently.
- Add half of the browned sausage (or ground beef) on top, then pour half of the remaining marinara sauce over it.
- Repeat the layers: tortellini, creamy cheese mix, sausage, marinara.
- Sprinkle the remaining mozzarella and all of the Parmesan cheese evenly over the top.
- Cover and cook on low for 4–5 hours, or until the tortellini are tender and everything is hot and bubbly.
- Garnish with chopped parsley and basil before serving.
Notes
Tips & Tricks
- Layering keeps the tortellini perfectly tender and the cheese creamy instead of overmixed.
- Use a block of cream cheese at room temperature for the smoothest texture.
- For a stronger flavor, add a sprinkle of red pepper flakes or extra Italian herbs.
- Great served with garlic bread or a side salad to soak up the cheesy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven with a splash of milk or broth to loosen the sauce.Substitutions
- Swap ricotta for cottage cheese for a smoother filling.
- Use ground beef or turkey instead of sausage.
- Substitute Alfredo or tomato basil sauce for marinara for a different flavor.
- Try refrigerated or frozen tortellini (adjust cooking time slightly if using fresh).
Variations
- Spinach Tortellini Bake: Add 1–2 cups of baby spinach between the layers.
- Extra Cheesy: Mix an additional cup of mozzarella into the creamy layer.
- Vegetarian: Skip the sausage and add sautéed mushrooms or zucchini.
- Baked Finish: Transfer to a casserole dish, sprinkle extra mozzarella, and broil for 2–3 minutes for a browned, bubbly top.
