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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.