Crockpot Mozzarella Meatball Tortellini: Dump-and-Forget Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use refrigerated tortellini rather than dried or frozen. They cook in the same time as the meatballs and stay tender.

If you prefer a spicier dish, add a pinch of red pepper flakes with the marinara. For a deeper flavor, use a good-quality marinara with basil and garlic already in it.

To make this dish even easier, you can assemble the layers in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook on low. You may need to add 30 minutes to the cooking time if starting from cold.

Variations

• Spicy Sausage: Swap the beef meatballs for spicy Italian sausage links (casings removed) or bulk sausage. Brown the sausage in a skillet first to render some fat, then add to the slow cooker as directed.
• Veggie-Loaded: Add 1 cup of sliced mushrooms, 1 cup of baby spinach, or 1 cup of diced bell peppers along with the marinara for extra vegetables. No need to sauté them first—they'll soften in the slow cooker.
• Gluten-Free: Use gluten-free tortellini or cheese ravioli and ensure the meatballs are gluten-free. Check the marinara label for gluten-free certification. All other ingredients are naturally gluten-free.
• Cheesy Herb Twist: Stir in 1 teaspoon of dried Italian seasoning or a handful of fresh basil leaves just before serving. You can also add 1/4 cup of grated Parmesan cheese along with the mozzarella for extra savory depth.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed.

Freezer

This dish freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so when reheating, add a splash of water or extra marinara to loosen it. Reheat gently in the microwave or on the stovetop until hot.

This recipe 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 to 5 hours, or until the meatballs are cooked through and the tortellini are tender.

Serving ideas

Serve this dish hot, straight from the slow cooker, with a generous spoonful of the creamy tomato sauce.

It's perfect on its own as a main course, or alongside a simple green salad and crusty bread to soak up every last bit of sauce. A sprinkle of fresh basil or parsley adds a pop of color and freshness.

For a heartier meal, serve over cooked spaghetti or with a side of garlic bread. The leftovers are just as delicious the next day—reheat gently and enjoy. This recipe is also great for feeding a crowd; set out the slow cooker and let everyone serve themselves.

Frequently asked questions

Recipe card

Crockpot Mozzarella Meatball Tortellini: Dump-and-Forget Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb homestyle Italian beef meatballs
• 20 oz refrigerated three-cheese tortellini
• 24 oz crushed San Marzano marinara sauce
• 8 oz cream cheese
• 2 cups shredded whole-milk mozzarella

Instructions

1. Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. They should cover the bottom in a single layer for even cooking.
2. Scatter the refrigerated tortellini over the meatballs, then pour the marinara sauce over the top, making sure it covers the tortellini and meatballs completely.
3. Place the block of cream cheese in the center of the slow cooker, then sprinkle the shredded mozzarella evenly over the entire surface.
4. Cover the slow cooker and cook on low for 4 hours, or until the meatballs are cooked through and the tortellini are tender. Do not stir during cooking.
5. Once cooked, gently stir the mixture to combine the melted cream cheese into the sauce. Serve hot, spooning the cheesy pasta and meatballs onto plates.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

33 g

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