Cheese Tortellini in Chunky Vegetable-Marinara Sauce
- Total Time
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 oil2 tsp
uncooked zucchini6 small, trimmed and diced
uncooked onion(s)1 medium, finely chopped
garlic clove(s)2 medium clove(s), finely chopped
store bought marinara sauce1 ½ cup(s)
fresh baby spinach8 cup(s), packed
kosher salt½ tsp, (or to taste)
black pepper¼ tsp, freshly ground (or to taste)
crushed red pepper flakes½ tsp
frozen cheese tortellini without sauce6 cup(s)
shredded part-skim mozzarella cheese½ cup(s)
- 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 c