Tortellini with Garlicky Tomato Sauce
9
Points®
Total time: 5 hr 15 min • Prep: 15 min • Cook: 5 hr • Serves: 8 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp(s)
Zucchini
6 small, trimmed and diced
Onion
1 slice(s), medium
Garlic
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)
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
Instructions
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
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