Photo of Tortellini with Garlicky Tomato Sauce by WW

Tortellini with Garlicky Tomato Sauce

PersonalPoints™ per serving
Total Time
5 hr 15 min
15 min
5 hr
Cooking frozen tortellini (or any frozen stuffed pasta) in your slow cooker is a revelation. Something magical happens with the pasta, cheese, and tomato sauce— and you get that from-scratch, baked pasta deliciousness with way less work.


Olive oil

2 tsp(s)

Uncooked zucchini

6 small, trimmed and diced

Uncooked onion(s)

1 medium slice(s)

Garlic clove(s)

2 clove(s), large, minced

Store bought marinara sauce

1½ cup(s)

Kosher salt

½ tsp(s), (or to taste)

Crushed red pepper flakes

½ tsp(s)

Black pepper

¼ tsp(s), (or to taste)

Fresh baby spinach

8 cup(s), tightly packed, about 1 pound

Frozen cheese tortellini without sauce

6 cup(s), about 18 ounces

Part-skim mozzarella cheese

½ cup(s), shredded, diced, divided

Fresh basil

6 leaf/leaves, optional


  1. In a large heavy nonstick skillet over medium-high heat, warm oil. Add zucchini and onion and cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce, salt, red pepper flakes, and black pepper.
  2. Add spinach in batches, adding more as each batch wilts. Reduce heat to medium and cook, covered, stirring once or twice, 3 minutes.
  3. Spoon 2 cups marinara-spinach mixture into a 6-qt slow cooker. Place half of tortellini on top, forming even layer. Repeat with another 2 cups marinara-spinach mixture and remaining tortellini. Spoon remaining marinara-spinach mixture on top and sprinkle with 1/4 cup mozzarella. Cover and cook until tortellini are tender, about 5 hours on Low. Sprinkle with remaining 1/4 cup mozzarella. Garnish with basil leaves, if desired.
  4. Per serving: 1 1/3 cups