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Photo of Tortellini with Garlicky Tomato Sauce by WW

Tortellini with Garlicky Tomato Sauce

9
Points®
Total Time
5 hr 25 min
Prep
15 min
Cook
5 hr 10 min
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—you get that from scratch, baked pasta deliciousness with way less work.

Ingredients

Extra virgin olive oil

2 tsp

Uncooked zucchini

6 small, trimmed and diced

Uncooked onion

1 medium, finely chopped

Garlic

2 clove(s), finely chopped

Store-bought marinara sauce

1½ cup(s)

Kosher salt

½ tsp, (or to taste)

Crushed red pepper flakes

½ tsp

Black pepper

¼ tsp, freshly ground (or to taste)

Baby spinach

8 cup(s), packed, about 1 pound

Frozen cheese tortellini without sauce

6 cup(s), about 18 ounces

Shredded part skim mozzarella cheese

½ cup(s)

Instructions

  1. Heat oil in large heavy nonstick skillet over medium-high heat. 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, pepper flakes, and black pepper.
  2. Add spinach, in batches, adding more as each batch is wilted. Reduce heat to medium and cook, covered, 3 minutes, stirring once or twice.
  3. Spoon 2 cups marinara-spinach mixture into 6-quart slow cooker. Place half of tortellini on top forming even layer. Repeat layering with 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 cheese.
  4. Per serving: 1 1/3 cups

Notes

Serve with optional grated Parmigiano-Reggiano cheese. To be sure you’re buying the real thing, look for the words Parmigiano-Reggiano stamped on the rind.

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