My 20th class reunion is this summer, so of course the first week I begin to truly focus on fitness and weight loss, I make this decadent dish. Did I exceed my calorie goal the day I made this?
YOU KNOW I DID.
It was worth it, though. The sausage and spices simmering in the tomato sauce all day made the flavors meld beautifully, and the five cheese tortellini I used held up perfectly, even the next day.
I knew this Crock Pot Cheesy Tortellini would be a hit, since both Crock Pot Cheesy Spinach and Tomato Tortellini and Crock Pot Butternut Squash Tortellini were winners, but I didn’t anticipate my family fighting over the tiny bit of leftovers when we were packing lunches the following morning. (My husband won that battle.)
Now I know to double the recipe. And save some extra calories for dinner, because yum!
I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make this if I’m doing a single batch, but need my larger 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker when I’m doubling this Crock Pot Cheesy Tortellini. (affiliate links)
Crock Pot Cheesy Tortellini
- 1 lb ground Italian sausage
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 32 oz can crushed tomatoes
- 1 TBSP brown sugar
- 1 9 oz package refrigerated or fresh cheese tortellini
- ½ cup grated parmesan cheese
- ½ cup grated cheddar cheese
- ½ cup grated mozzarella cheese
- In a large skillet, brown sausage. Drain grease, and add garlic and oregano.
- Cook until garlic becomes fragrant, but don't let it brown.
- Add crushed tomatoes and brown sugar and stir until combined.
- Pour sausage and tomato mixture into slow cooker.
- Cover and cook on low 5-6 hours.
- Add tortellini, and stir into sauce.
- Top with cheeses, cover, and cook 15-25 minutes more, until tortellini is cooked and cheese is melted.
This was delicious, and very simple to put together. I added some onion and pepperoni slices. I had a 22 oz bag of Pesto Tortellini, and used it all. It made a perfect mix of pasta and sauce. The pepperoni gave it a good kick, and I will make this again soon.
This was a hit with my family. I used one cup of parmesan and 1/4 cup cheddar cheese because that’s what I had on hand, and I thought it was plenty of cheesy topping. This dish could easily be modified for the oven by cooking the tortellini per package directions, mixing with the sauce in a baking dish, and cooking for about 20 minutes or so, adding the cheese and cooking about 15 minutes more until the cheese melts.