Toss frozen cheese tortellini in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker cheesy tortellini is exactly the kind of weeknight dinner I lean on when work runs late and the kids are already asking what’s for dinner. You literally toss frozen cheese tortellini into the slow cooker, pour over a few pantry-friendly ingredients, and let it do its thing. No boiling water, no babysitting a pan on the stove. It’s ultra-creamy, cozy, and tastes like you spent way more time on it than you did—exactly the kind of low-effort, high-reward meal that keeps everyone at the table happy.

Serve this cheesy tortellini with a simple green salad tossed in Italian dressing and a side of garlic bread or warm dinner rolls to soak up the extra sauce. If you want to stretch it a bit further, add some steamed green beans or roasted broccoli on the side. A sprinkle of extra Parmesan at the table and a little black pepper or red pepper flakes let everyone customize their own bowl.

Servings: 6

1 (24-ounce) bag frozen cheese tortellini

Lightly spray the inside of your slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the frozen cheese tortellini into the bottom of the slow cooker, spreading it into an even layer. It’s fine if some pieces overlap; they’ll cook down as they heat.

Pour the jar of marinara or pasta sauce evenly over the frozen tortellini, making sure most of the pasta is coated. Do not stir yet.

Scatter the cream cheese cubes over the top of the sauce. Keeping the cream cheese on top helps it melt gently and keeps the tortellini from getting too soft too quickly.

Cover and cook on LOW for 3 to 4 hours, until the tortellini is tender and heated through. Avoid opening the lid during the first 2 hours so the slow cooker can maintain its heat.

Once the tortellini is tender, gently stir everything together until the melted cream cheese is fully incorporated into the sauce and the tortellini is evenly coated in the creamy, cheesy mixture.

Sprinkle the shredded mozzarella evenly over the top. Cover and cook on LOW for an additional 10 to 15 minutes, just until the cheese is melted and bubbly.

Give the tortellini a final gentle stir, then taste and adjust seasoning with salt and pepper if needed. Serve hot straight from the slow cooker, and enjoy while it’s creamy and gooey.

For a little extra flavor without adding more ingredients, use a garlic- or basil-forward marinara sauce, or choose a spicy arrabbiata if your family likes a kick. You can also swap mozzarella for an Italian cheese blend for a slightly sharper flavor. If you want to bulk it up, stir in a handful of fresh baby spinach during the last 15 minutes of cooking so it just wilts into the sauce. To keep the tortellini from overcooking and getting mushy, stick to LOW heat and start checking for doneness around the 3-hour mark, since slow cookers can vary. Always make sure the tortellini is piping hot in the center before serving; frozen pasta should reach at least 165°F for food safety. Refrigerate leftovers within 2 hours in a shallow container, and reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce. Avoid leaving the cooked tortellini on the warm setting for more than 1 to 2 hours, as it can dry out and the pasta may become overly soft.