Pour frozen tortellini in the pot and 3 other ingredients to get a meal so delicious your grandkids will be begging for more.

This 4-ingredient slow cooker poor man's tortellini bake is the kind of stick-to-your-ribs comfort food that reminds me of busy harvest seasons on the farm, when you needed something hearty that practically cooked itself. You simply pour frozen tortellini into the slow cooker, add three pantry-friendly ingredients, and let it bubble away into a creamy, saucy casserole that tastes like you fussed all afternoon. It’s budget-wise, kid-pleasing, and exactly the sort of dish grandkids remember and ask for by name when they come to visit.

Serve this tortellini bake in warm bowls with a simple green salad or some buttered peas to add a bit of color and freshness. A slice of garlic toast or plain buttered bread is perfect for scooping up every last bit of the creamy tomato sauce. If you like, offer a small bowl of extra shredded mozzarella or Parmesan at the table so folks can sprinkle on more cheese to their liking, along with a little black pepper or crushed red pepper for the spice-lovers.

Servings: 6

1 (24–26 ounce) jar pasta sauce (any tomato-based marinara or spaghetti sauce)

Lightly grease the inside of your slow cooker with a bit of cooking spray or oil to help with cleanup.

Pour the frozen cheese tortellini in an even layer into the bottom of the slow cooker. The tortellini should be spread out so it can soak up the sauce as it cooks.

Pour the jar of pasta sauce evenly over the frozen tortellini, making sure most of the pasta is coated. Use a spoon to gently nudge the sauce down between the tortellini if needed.

Scatter the cubed cream cheese over the top of the sauced tortellini. There is no need to stir; the cream cheese will melt down into the sauce as it cooks and make everything rich and creamy.

Sprinkle 1 cup of the shredded mozzarella cheese over the top. Reserve the remaining 1 cup for later.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 1½ to 2 hours, until the tortellini are tender and heated through and the sauce is hot and bubbly. Avoid lifting the lid too often so you don’t lose heat.

Once the tortellini are tender, gently stir everything together right in the slow cooker, folding the melted cream cheese and mozzarella into the sauce until it looks creamy and well combined.

Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Place the lid back on and let it cook on LOW (or the warm setting, if your slow cooker has one) for another 10 to 15 minutes, just until the cheese on top is melted and gooey.

Turn the slow cooker to WARM if you’re not serving right away. Ladle the tortellini bake into bowls and serve hot.

For a little extra flavor without changing the basic four-ingredient idea, you can choose a pasta sauce that already has Italian sausage, mushrooms, or garlic mixed in. If you want some meat but still keep things simple, brown 1/2 to 1 pound of ground beef or bulk Italian sausage in a skillet, drain it well, and layer it over the frozen tortellini before adding the sauce and cheeses. For a slightly lighter version, use a reduced-fat cream cheese and part-skim mozzarella; the dish will still be creamy, just a bit less rich. You can also swap in a bag of frozen spinach-and-cheese tortellini if you’d like some greens tucked in—no need to thaw first. If your family likes a little kick, stir in a pinch of crushed red pepper or use a spicy arrabbiata-style pasta sauce. This recipe halves easily for smaller households; use a smaller slow cooker if you have one, or watch the cooking time so it doesn’t overcook. Leftovers reheat nicely on the stovetop over low heat with a splash of milk or a spoonful of extra sauce to loosen things back up.