Crockpot Boursin Meatball Tortellini: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality Alfredo sauce. You can also make a quick homemade Alfredo by melting butter, adding cream, and stirring in Parmesan.

If you prefer a lighter sauce, use half Alfredo and half chicken broth. To add a pop of color and freshness, stir in a handful of baby spinach just before serving—it will wilt into the sauce beautifully.

If you want a crispy, golden top, transfer the cooked dish to a baking dish, sprinkle with extra fontina and breadcrumbs, and broil for 2-3 minutes.

This adds a nice contrast to the creamy interior. For a spicy kick, add a pinch of red pepper flakes along with the other ingredients. The heat will infuse the sauce as it cooks.

Variations

• Chicken and Spinach: Replace the meatballs with 2 pounds of boneless, skinless chicken thighs, cut into chunks. Cook on LOW for 4-5 hours until the chicken reaches 165°F. Add a cup of fresh spinach in the last 30 minutes.
• Vegetarian Delight: Omit the meatballs and add an extra cup of mushrooms and a can of drained artichoke hearts. Use vegetable Alfredo sauce. Cook for 3-4 hours on LOW until the tortellini is tender.
• Spicy Sausage: Swap the meatballs for 2 pounds of spicy Italian sausage, casings removed and formed into small meatballs. Brown them in a skillet before adding to the slow cooker for extra flavor. Reduce the Boursin to 4 ounces to balance the heat.
• Seafood Twist: Instead of meatballs, use 1 pound of peeled and deveined shrimp. Add the shrimp in the last 30 minutes of cooking to avoid overcooking. Use a garlic Alfredo sauce and add a pinch of red pepper flakes.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Let cool to room temperature before refrigerating.

Freezer

Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to restore the creamy texture.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so when reheating, add a splash of milk or broth to loosen it up. Reheat in the microwave or on the stovetop until hot throughout.

This dish can be assembled up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on LOW for 4-5 hours, adding 30-60 minutes to the cooking time if starting from cold.

Serving ideas

Serve this creamy pasta in shallow bowls, spooning extra sauce over the top. A side of crusty bread or garlic bread is perfect for sopping up the delicious sauce.

A simple green salad with a lemon vinaigrette adds a bright, fresh contrast to the rich dish. For a complete Italian-inspired meal, start with a light antipasto platter.

For a family-style dinner, place the slow cooker in the center of the table and let everyone help themselves. Garnish with fresh parsley or basil for a pop of color.

This dish also pairs well with a glass of Pinot Grigio or a light red like Chianti. Leftovers make an excellent lunch the next day.

Frequently asked questions

Recipe card

Crockpot Boursin Meatball Tortellini: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb homestyle Italian beef meatballs
• 20 oz refrigerated spinach-and-cheese tortellini
• 8 oz cremini mushrooms, sliced
• 15 oz Alfredo sauce
• 5.2 oz garlic-and-fine-herbs Boursin cheese
• 1 cup shredded Italian fontina cheese

Instructions

1. Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. Scatter the spinach tortellini and sliced cremini mushrooms over the meatballs. Pour the Alfredo sauce evenly over the top.
2. Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina cheese over the entire surface.
3. Cover the slow cooker and cook on LOW for 4 hours, or until the meatballs are cooked through and the pasta is tender. Do not stir during cooking, as this can break up the meatballs.
4. After 4 hours, check that the meatballs are cooked through by inserting an instant-read thermometer into the center of a meatball. It should register at least 160°F (71°C). The tortellini should be tender but not falling apart.
5. Gently stir the sauce to combine the melted cheeses. Serve the pasta and meatballs hot, spooning extra sauce over each portion.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

38 g

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