Cheese Tortellini in Vegetable Marinara Sauce
9
Points®
Total time: 5 hr 25 min • Prep: 15 min • Cook: 5 hr 10 min • Serves: 8 • Difficulty: Easy
Frozen, stuffed pasta works wonders in slow cookers. This recipe comes out more like a pasta bake than a saucy dish – perfect for the whole family.
Ingredients
Extra virgin olive oil
2 tsp(s)
Zucchini
6 small, trimmed and diced
Onion
1 medium, finely chopped
Garlic clove
2 clove(s), medium, finely chopped
Store-bought marinara sauce
1½ cup(s)
Baby spinach
8 cup(s), packed
Kosher salt
½ tsp(s), (or to taste)
Black pepper
¼ tsp(s), freshly ground (or to taste)
Crushed red pepper flakes
½ tsp(s)
Frozen cheese tortellini without sauce
6 cup(s)
Shredded part-skim mozzarella cheese
½ cup(s)
Instructions
1
To make veggie sauce, heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic; cook, stirring, until fragrant, 45-60 seconds. Add marinara sauce, spinach, salt, pepper and red pepper flakes; stir to combine (add spinach in batches, if necessary, and add more as it wilts). Cover and reduce heat to medium; simmer until spinach wilts, about 3 minutes. Season to taste, if desired.
2
Spoon 2 c sauce into a 6-quart slow cooker and top with half of frozen tortellini; spoon 2 c sauce over top and top with remaining tortellini. Spoon remaining sauce over; sprinkle with cheese. Cover and cook on low heat until tortellini are tender, about 5 hours.
3
Serving size: 1 1/3 c
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