Pour frozen beef tortellini in the crock pot and 4 other ingredients to get a meal so delicious your friends will be begging for more.

This 5-ingredient slow cooker beef tortellini is one of those weeknight miracles: you literally pour frozen beef tortellini into the crock pot, add four pantry-friendly ingredients, and let time do the work. Tortellini itself has roots in Emilia-Romagna in northern Italy, where stuffed pasta is a staple, but here we give it a Midwestern, slow-cooker spin—hearty, saucy, and crowd-pleasing. It’s the kind of cozy, hands-off meal that’s perfect for busy days, potlucks, or those evenings when you want something comforting without hovering over the stove.

Serve the tortellini straight from the slow cooker into warm bowls, topped with a sprinkle of grated Parmesan and a handful of chopped fresh parsley or basil if you have it. A simple green salad with a bright vinaigrette balances the richness nicely, and warm crusty bread or garlic toast is perfect for soaking up the extra sauce. If you’d like to round it out further, pair with roasted vegetables—broccoli, green beans, or zucchini all work well—and a glass of red wine such as Chianti or a mellow Cabernet.

Servings: 6

1 (20–24 oz) bag frozen beef tortellini

Place the frozen beef tortellini in an even layer on the bottom of a 5- to 6-quart slow cooker. It’s fine if the tortellini are clumped together; they will separate as they cook.

Pour the marinara or tomato pasta sauce evenly over the frozen tortellini, making sure most of the pasta is coated. Do not stir yet; keeping the tortellini mostly submerged helps them cook evenly.

Pour the beef broth around the edges and over the top so the tortellini are just barely covered in liquid and sauce. Again, no need to stir—the liquid will circulate as the mixture heats.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours, until the tortellini are tender but not falling apart. Avoid lifting the lid during the first half of cooking so you don’t lose heat.

Once the tortellini are just tender, pour in the heavy cream and gently stir everything together. Sprinkle in half of the shredded cheese and stir again to create a creamy, cheesy sauce.

Smooth the top, then sprinkle the remaining shredded cheese evenly over the surface. Cover and cook on LOW for another 15 to 20 minutes, just until the cheese is melted and the sauce is bubbling around the edges.

Taste and adjust seasoning with salt and freshly ground black pepper if needed (this will depend on your broth and sauce). Serve hot straight from the crock pot, spooning plenty of sauce over each portion.

You can easily adapt this base recipe to what you have on hand. For a bit of heat, add a pinch of red pepper flakes when you pour in the sauce. To boost flavor without adding more ingredients, choose a robust marinara with garlic and herbs, or a tomato-basil variety. If you prefer a slightly lighter dish, use half-and-half instead of heavy cream and reduce the cheese on top to 1/2 cup. For extra richness, swirl in a tablespoon of butter at the end of cooking. If you want more vegetables without complicating the recipe, serve the tortellini over a bed of steamed spinach or stir in a couple of big handfuls of baby spinach during the last 10 minutes of cooking so it just wilts. Food safety tips: Always start with fully frozen, commercially packaged beef tortellini; do not thaw on the counter before adding to the slow cooker. Use low-sodium beef broth so you can better control the final salt level. Keep the slow cooker covered during cooking to maintain a safe temperature zone and cook the tortellini thoroughly. Once cooked, do not leave the tortellini on the warm setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat to a steamy, piping-hot temperature before serving again.