Description
A delicious layered dish of cheese tortellini, marinara sauce, and a creamy ricotta mixture, cooked to perfection in a slow cooker.
Ingredients
Scale
- 1 box refrigerated cheese tortellini (9 ounces)
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves (chopped)
- Salt and black pepper (to taste)
Instructions
- Prepare the cheese mixture by combining ricotta, egg, seasonings, and salt in a bowl.
- Pour one-third of the marinara sauce into the bottom of the slow cooker.
- Add half the tortellini, half the ricotta mixture, and half the mozzarella/Parmesan.
- Repeat layers with remaining sauce, tortellini, ricotta, and cheeses.
- Cover and cook on Low for 3 to 4 hours until pasta is tender.
- Rest for 10 minutes, garnish with basil, and serve.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: main course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Store leftovers in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently with a splash of water.