Photo of Cheese Tortellini in Vegetable Marinara Sauce by WW

Cheese Tortellini in Vegetable Marinara Sauce

Points® value
Total Time
5 hr 25 min
15 min
5 hr 10 min
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.


Extra virgin olive oil

2 tsp(s)


6 small, trimmed and diced


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)


  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