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–+ servings

Slow Cooker Million Dollar Tortellini

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A plate of baked pasta with tomato sauce, ricotta cheese, and basil, served on a white plate with bread, bowls, and green glasses in the background.
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Prep Time:10 minutes
Cook Time:3 hours
Total Time:3 hours 10 minutes

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 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.

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Servings: 6 servings
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