Boursin Meatball Marinara Tortellini Crockpot Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and dry. If using frozen meatballs, thaw them in the refrigerator overnight. Measure out the marinara sauce and shred the fontina if not pre-shredded.

Have all ingredients ready to go—this recipe comes together in minutes. No need to pre-cook anything; the slow cooker does all the work.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the beef meatballs in an even layer in the bottom of a 7-quart slow cooker. Scatter the refrigerated three-cheese tortellini over the meatballs. Pour the crushed San Marzano marinara sauce over the top, making sure the sauce covers most of the pasta and meat. Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the mixture. Sprinkle the shredded Italian fontina cheese evenly over the top.
   Look for The slow cooker should be about two-thirds full with sauce covering the pasta and meatballs.
   Tip Do not stir the ingredients before cooking—layering helps the Boursin melt into a creamy sauce.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid and cook on low for 4 hours, or until the meatballs are cooked through and the tortellini is tender. The sauce should be bubbling gently around the edges. Do not lift the lid during the first 3 hours of cooking to keep the heat steady.
   Look for After 4 hours, the sauce should be bubbling and the cheese melted and creamy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the slow cooker runs hot, check at 3 1/2 hours. The tortellini should be al dente, not mushy.

After layering, the slow cooker should be filled to about two-thirds. The sauce should cover most of the pasta and meatballs. As it cooks, the sauce will bubble and the cheese will begin to melt.

By the end of this phase, the kitchen will smell of garlic, herbs, and tomato. The meatballs should be tender and the tortellini slightly puffed.

Combine and Verify

3. 3Stir Gently to Combine
   Once the cooking time is complete, use a large spoon to gently stir the mixture, incorporating the melted Boursin and fontina into the sauce. The sauce should turn a creamy pink-orange color. Stir just until combined, being careful not to break up the meatballs.
   Look for The sauce should be smooth and creamy, with no large chunks of Boursin remaining.
   Tip Stir gently in a folding motion to keep the tortellini intact.
4. 4Check Meatball Temperature
   To ensure the meatballs are fully cooked, insert an instant-read thermometer into the center of a meatball. The temperature should read at least 160°F (71°C). If not, continue cooking on low for another 15 minutes and check again.
   Look for The thermometer should read 160°F (71°C) or higher.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check the largest meatball in the center of the pot for the most accurate reading.

Once the cooking time is complete, the sauce should be a creamy pink-orange color with melted cheese. Stirring gently will incorporate the Boursin and fontina, creating a smooth, velvety sauce. The meatballs should be fully cooked and reach 160°F (71°C). The texture should be rich and cohesive, not separated or watery.

Serve and Enjoy

5. 5Serve Hot
   Spoon the pasta and meatballs onto serving plates or into bowls. Serve immediately while hot and creamy. The sauce will thicken slightly as it cools, so enjoy right away for the best texture.
   Look for The dish should be steaming and the cheese stretchy when lifted.
   Tip Serve with a side of crusty bread to soak up the extra sauce.

When serving, the pasta should be steaming and the cheese stretchy. The sauce should coat the back of a spoon. The dish is best eaten immediately while hot. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is stirring the ingredients before cooking—this can cause the Boursin to clump and not incorporate smoothly.

Also, be careful not to overcook the tortellini; it can turn mushy if left in the slow cooker too long. Stick to the recommended cook time and check for doneness at the lower end.

How to tell it’s done

The dish is done when the meatballs are cooked through to an internal temperature of 160°F (71°C) and the tortellini is tender. The sauce should be bubbling and the cheese fully melted.

To check, insert an instant-read thermometer into a meatball; if it reads 160°F (71°C), it’s safe. The tortellini should be al dente—not too soft. If the sauce seems watery, let it cook an additional 15 minutes uncovered to thicken.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest