Boursin Meatball Marinara Tortellini Crockpot Tips, FAQ & printable recipe

Tips for success

For the best flavor, choose a high-quality marinara sauce with San Marzano tomatoes. The Boursin cheese should be at room temperature when added—this helps it melt more evenly.

If you prefer a thicker sauce, let the slow cooker cook uncovered for the last 30 minutes. For extra richness, stir in a splash of heavy cream before serving.

This recipe is versatile: add sautéed mushrooms, spinach, or a sprinkle of red pepper flakes for heat.

You can also swap the meatballs for Italian sausage (cooked and sliced) or use chicken meatballs for a lighter option. The slow cooker does all the work, so feel free to customize based on what you have on hand.

Variations

• Spicy Sausage Version: Swap the beef meatballs for cooked Italian sausage links (sliced) and add 1/2 teaspoon red pepper flakes with the marinara. The sausage adds a spicy, savory depth that pairs well with the creamy Boursin.
• Vegetarian Option: Replace the meatballs with roasted eggplant cubes or plant-based meatballs. Use vegetarian-friendly cheese and ensure the tortellini is vegetarian. The result is a hearty, satisfying meatless meal.
• Add Greens: Stir in 2 cups of baby spinach during the last 15 minutes of cooking. The spinach wilts into the sauce, adding color and nutrients. This is an easy way to sneak in some greens.
• Creamy Pesto Twist: Add 1/4 cup of basil pesto along with the marinara sauce. The pesto brightens the flavor and adds an herby note that complements the Boursin. Use a high-quality pesto for the best taste.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of water or milk to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. To reheat, place in a saucepan over medium-low heat, stirring occasionally, until warmed through.

Add a splash of water or chicken broth to loosen the sauce if needed. Avoid reheating in the slow cooker as it may overcook the pasta.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You may need to add 30 minutes to the cooking time if starting from cold. This makes it even easier for busy mornings.

Serving ideas

Serve this hearty pasta bake in shallow bowls with a sprinkle of fresh basil or parsley on top, if desired. A side of garlic bread or a simple green salad makes a complete meal. The creamy sauce is perfect for dipping crusty bread, so have extra on hand.

This dish is satisfying enough to be a main course on its own. For a larger crowd, double the recipe and use two slow cookers or a larger 8-quart model. Portion into bowls and let everyone serve themselves. Leftovers make a great lunch the next day—just reheat and enjoy.

Frequently asked questions

Recipe card

Boursin Meatball Marinara Tortellini Crockpot

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
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

640

Protein

38 g

Carbohydrates

45 g

Fat

36 g

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