Tortellini with garlicky tomato sauce
6 small, trimmed and diced
1 medium slice(s)
2 clove(s), medium, minced
Store bought marinara sauce
½ tsp(s), (or to taste)
Crushed red pepper flakes
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
6 leaf/leaves, optional
- 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.
- Add spinach in batches, adding more as each batch wilts. Reduce heat to medium and cook, covered, stirring once or twice, 3 minutes.
- 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.
- Per serving: 11/3 cups