Cheese Tortellini in Chunky Vegetable-Marinara Sauce
9
Points®
Total Time
5 hr 25 min
Prep
15 min
Cook
5 hr 10 min
Serves
8
Difficulty
Easy
This meatless entrée practically cooks itself, thanks to a handy slow cooker. In 15 minutes or less, you can have the ingredients assembled in the slow cooker and then the rest of the work is virtually hands-off. The sauce gets its rounded flavor from browning the vegetables before combining them with the marinara so it's worth the effort to follow this step. Frozen, stuffed pasta holds up beautifully in the slow cooker and it absorbs the robust liquid to make the final dish come out more like a pasta bake than a saucy dish. Plus, the cooker will keep it warm which is perfect on nights for when some family members need to eat at different times.
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)
Baby spinach
8 cup(s), packed
Kosher salt
½ tsp, (or to taste)
Black pepper
¼ tsp, freshly ground (or to taste)
Crushed red pepper flakes
½ tsp
Frozen cheese tortellini without sauce
6 cup(s)
Shredded part skim mozzarella cheese
½ cup(s)