Cheese tortellini in chunky vegetable-marinara sauce
Extra virgin olive oil
6 small, trimmed and diced
1 medium, finely chopped
2 medium clove(s), finely chopped
Store-bought marinara sauce
Fresh baby spinach
8 cup(s), packed
½ tsp, (or to taste)
¼ tsp, freshly ground (or to taste)
Crushed red pepper flakes
Frozen cheese tortellini without sauce
Shredded part-skim mozzarella cheese
- 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.
- 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.
- Serving size: 1 1/3 cup