Crockpot Cheese Tortellini with Zucchini is one of those lazy dinners you throw together earlier in the day, then forget about. Hours later, the house starts to smell like dinner’s totally handled.
You get pasta, vegetables, and sauce all in one spot. There’s no juggling three pans or stressing about timing everything perfectly, which honestly matters on days when life already feels crammed.
This recipe’s is perfect for those times you want something filling but not too heavy.
Zucchini and spinach bring color and a bit of texture, while the tortellini manages to hold its shape in the slow cooker. The marinara ties it all together without weighing it down.
It works for lazy dinners, leftovers, or those nights when you’d rather let the slow cooker do its thing.
If you’ve got a slow cooker and a skillet in your kitchen, you’re pretty much set here.
Why You’ll Love This Crockpot Cheese Tortellini with Zucchini
Hands-Off Cooking
The slow cooker does most of the work, which frees up your evening.
Simple Ingredients
Everything comes from the grocery store without specialty items.
Family-Friendly
Pasta and cheese keep this approachable for all ages.
Ingredient Substitutions
Zucchini
Yellow squash works well in the same amount.
Spinach
Chopped kale can be used, though it will have a firmer texture.
Marinara Sauce
Any jarred tomato-based pasta sauce works.
Mozzarella Cheese
Part-skim provolone or Italian blend cheese can be used.
Tips and Tricks
Prevent Overcooking
Keep the slow cooker on low heat only to help the tortellini hold its shape.
Layering Matters
Even layers of sauce and pasta help everything cook evenly.
Season at the End
Salt levels vary by sauce, so adjust seasoning before serving.
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Crock-Pot Large 8 Quart Programmable Slow Cooker with Auto Warm Setting and Cookbook
Crockpot Cheese Tortellini with Zucchini
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Ingredients
- 2 teaspoon extra virgin olive oil
- 6 small zucchini trimmed and diced
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1½ cups fat-free marinara sauce
- 8 cups fresh baby spinach packed
- kosher salt to taste
- fresh ground black pepper to taste
- crushed red pepper flakes to taste
- 6 cups Frozen cheese tortellini
- ½ cup shredded part-skim mozzarella cheese
Instructions
- In a large nonstick skillet over medium-high heat, heat the olive oil.
- Add the zucchini and onion. Cook, stirring frequently, until lightly browned, about 5 minutes.
- Add the garlic. Cook, stirring, until fragrant, about 45 to 60 seconds.
- Add the marinara sauce, spinach, salt, pepper, and red pepper flakes. Stir to mix, adding spinach in batches as it wilts.
- Cover the skillet, reduce heat to medium, and simmer until the spinach wilts, about 3 minutes. Adjust seasoning as needed.
- Spoon 2 cups of the sauce into a 6-quart slow cooker.
- Place half of the frozen tortellini over the sauce.
- Spoon another 2 cups of sauce over the tortellini.
- Add the remaining tortellini in an even layer.
- Spoon the remaining sauce over the top.
- Sprinkle evenly with mozzarella cheese.
- Cover and cook on low heat until the tortellini are tender, about 5 hours.
Notes
Nutrition
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