Boursin Kielbasa Tortellini Crockpot Bake Tips, FAQ & printable recipe

Tips for success

To make this dish even more convenient, you can assemble the slow cooker insert the night before and refrigerate it. Just add the ingredients as directed, cover, and store in the fridge.

In the morning, place the insert into the slow cooker and cook on low as usual. You may need to add 30 minutes to the cooking time since the ingredients start cold. This is a great make-ahead option for busy mornings.

For extra richness, you can stir in a splash of heavy cream or a pat of butter just before serving.

If you prefer a spicier kick, use hot Italian sausage instead of kielbasa, or add a pinch of red pepper flakes with the marinara. You can also top the finished dish with fresh basil or parsley for a pop of color and freshness.

Variations

• Spicy Sausage Version: Swap the smoked kielbasa for spicy Italian sausage or andouille. Add a pinch of red pepper flakes with the marinara for extra heat. The spicy sausage pairs well with the creamy Boursin.
• Vegetarian Option: Omit the kielbasa and add 2 cups of sliced mushrooms or zucchini. Sauté them briefly before adding to the slow cooker to remove excess moisture. The rest of the ingredients remain the same.
• Cajun Twist: Use andouille sausage and add a teaspoon of Cajun seasoning to the marinara. Replace the fontina with pepper jack cheese for a spicy, smoky flavor.
• Creamy Pesto Version: Stir 1/4 cup of basil pesto into the marinara before adding it to the slow cooker. The pesto adds a fresh, herby note that complements the Boursin.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Reheat

Reheat in the microwave or on the stovetop, adding a splash of broth or water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much. The flavors continue to meld overnight, making leftovers even more delicious.

This recipe is perfect for making ahead. Assemble the slow cooker insert, cover, and refrigerate up to 24 hours before cooking.

When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours, or until the tortellini are tender. The dish can also be fully cooked, cooled, and refrigerated for up to 3 days; reheat in the slow cooker or on the stovetop.

Serving ideas

Serve this creamy pasta bake as a hearty main dish with a simple green salad and crusty bread to soak up every bit of sauce.

The richness of the cheese and sausage pairs beautifully with a crisp, tangy salad dressed with lemon vinaigrette. For a lighter meal, serve smaller portions as a side dish alongside grilled chicken or roasted vegetables.

This dish is also great for feeding a crowd. Set it out on a buffet table with a big spoon, and let guests help themselves. It stays warm in the slow cooker on the 'keep warm' setting for several hours, making it ideal for potlucks, game day, or holiday gatherings. Just stir occasionally to keep the sauce creamy.

Frequently asked questions

Recipe card

Boursin Kielbasa Tortellini Crockpot Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced into 1/2-inch rounds
• 20 oz refrigerated three-cheese tortellini
• 24 oz crushed San Marzano marinara sauce
• 1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
• 1 cup shredded Italian fontina cheese

Instructions

1. Place the sliced kielbasa in the bottom of a 7-quart slow cooker. Spread the refrigerated tortellini evenly over the kielbasa. Pour the marinara sauce over the top, making sure the tortellini and kielbasa are mostly covered.
2. Place the Boursin cheese wheel in the center of the slow cooker. Scatter the shredded fontina cheese over the top, covering the Boursin and the sauce.
3. Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the tortellini are tender and the sauce is bubbling around the edges. Do not stir during the first 3 hours on LOW to allow the cheese to melt gradually. Let it rest for 3 minutes before slicing.
4. After cooking, gently stir the mixture to combine the melted Boursin and fontina into the sauce. Let it rest for 5 minutes before serving. The kielbasa should be heated through and the tortellini tender.
5. Spoon the creamy pasta and kielbasa into bowls or onto plates. Serve hot, with extra shredded fontina or a sprinkle of fresh herbs if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

29 g

Carbohydrates

48 g

Fat

40 g

Fiber

3 g

Sugar

8 g

Sodium

1480 mg

Automatic estimate from the ingredient list, not laboratory-verified.