Try this easy 5-ingredient slow cooker tortellini recipe using ready-made pasta sauce, fresh tortellini, and a few dried herbs. It’s a comforting, family-friendly dish that’s perfect for busy weeknights or a relaxed Meat-Free Monday.
This vegetarian pasta bake requires no chopping, grating, or constant stirring. Simply layer the ingredients in your slow cooker, set it on high for 2 hours or low for 3–3.5 hours, and you’ll have a gooey, cheesy dinner ready to serve.
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✔️ Why you’ll love this recipe
- Hands-off cooking—just layer the ingredients and let the slow cooker do the work.
- Only five core ingredients, so shopping and prep are quick and simple.
- Ready-made pasta sauce is a convenient shortcut that delivers consistent flavour without extra effort.
- Warm, filling and comforting—perfect for chilly evenings or busy family meals.
🛒 Ingredient notes
Tortellini — 600 g fresh filled tortellini (two 300 g packs). Four-cheese is delicious here, but use any filling you prefer.
Pasta Sauce — 1,000 g total (two 500 g jars) of good-quality tomato pasta sauce.
Cheese — About 240 g pre-grated cheddar and mozzarella combined for convenience. You can substitute or add Parmesan, gruyère or other melting cheeses to taste.
Garlic Powder — A small amount to boost savoury flavour.
Dried Basil — Sprinkled over the finished dish for aroma and colour.
🔪 How to make tortellini in the slow cooker
The recipe card with ingredient quantities and step-by-step instructions appears below.
1. Pour half of the pasta sauce into the bottom of the slow cooker.
2. Scatter half of the fresh tortellini over the sauce.
3. Sprinkle half of the garlic powder and half of the grated cheese over the tortellini.
4. Repeat the layers with the remaining sauce, tortellini, garlic powder and cheese. Finish with the dried basil on top.
5. Cook on high for 2 hours or low for 3–3.5 hours, until the tortellini are tender and the cheese is melted and bubbly.
Top tips
- Lightly spray or oil the slow cooker basin to help prevent sticking, especially if your slow cooker tends to cling.
- Add a pinch (about ½ tsp) of chilli flakes with the garlic powder if you like some heat.
- Taste and adjust seasoning after cooking if needed—ready-made sauces vary in saltiness, so a little extra black pepper or herbs can help balance flavours.
🍴 Serving suggestions
Serve the slow cooker tortellini with a crisp green salad and garlic bread, or alongside roasted or steamed vegetables such as broccoli, green beans or roasted butternut squash for a complete meal.
📖 Variations
- Try different tortellini fillings such as spinach & ricotta or ham & cheese.
- Stir a few teaspoons of pesto into the sauce for a basil-forward twist.
- Use a creamy Alfredo-based sauce or add cream cheese for a richer dish.
- Layer in leftover cooked meats, a drained tin of tuna, or cooked vegetables like sweetcorn, mushrooms, baby spinach or cherry tomatoes.
- Garnish with fresh basil leaves for brightness.
- If using frozen or shelf-stable tortellini, add around 20 minutes to the cooking time and check for doneness.
🥡 Storage
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Microwave until piping hot or reheat gently in a saucepan on the hob, adding a splash of water or cream if the sauce has thickened.
Freeze: Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
❓ Frequently asked questions
Ravioli are usually square pockets with a flat underside and frilled edges. Tortellini are typically ring-shaped, sometimes resembling a small crescent or croissant shape.
Yes. Add frozen tortellini directly—no need to thaw—but you may need to increase the cooking time slightly so the pasta cooks through.
Yes, as long as your slow cooker has the capacity. Make sure the tortellini are mostly submerged in the sauce so they cook evenly.
Recipe
Cheesy Slow Cooker Tortellini
Equipment
- Slow cooker
Ingredients
- 600 g fresh tortellini (two 300 g packs)
- 1,000 g tomato pasta sauce (two 500 g jars)
- 240 g grated cheddar & mozzarella
- ½ teaspoon garlic powder
- 2 teaspoons dried basil
Instructions
- Pour half of the pasta sauce into the bottom of the slow cooker.
- Scatter half of the fresh tortellini over the sauce.
- Sprinkle half the garlic powder and half (120 g) of the grated cheese over the tortellini.
- Repeat the layering with the remaining sauce, tortellini, garlic powder and cheese. Finish with dried basil on top.
- Cook on high for 2 hours or on low for 3–3.5 hours, until the tortellini are tender and the cheese has melted.
Notes
Top tips:
- Oil the slow cooker basin to help prevent sticking.
- Add chilli flakes with the garlic powder for heat, if desired.
Variations: Swap tortellini flavours, add pesto, use a creamy sauce, fold in cooked meat or extra vegetables, or finish with fresh basil leaves.
Nutritional information (approximate)
Calories: 774 kcal | Carbohydrates: 80 g | Protein: 40 g | Fat: 34 g | Saturated Fat: 16 g | Sodium: 2,229 mg