Recipe One Hour Cheesy Spinach Slow Cooker Tortellini Food

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
• Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

CROCK POT CHEESY SPINACH AND TOMATO TORTELLINI

Steps:

• Place chicken or vegetable broth, diced tomatoes, and cream cheese chunks into slow cooker and mix together.
• Cover and cook on low 2-3 hours.
• Stir in the pasta.
• Cover and cook on low for about two more hours, or until pasta is cooked.
• Stir in spinach until wilted.
• Salt and pepper to taste, and serve with parmesan cheese.

RECIPE: ONE-HOUR CHEESY SPINACH SLOW COOKER TORTELLINI

Steps:

• Coat a 5-quart or larger slow cooker with cooking spray. Add the tortellini, marinara, water, and spinach, and stir well to combine. Sprinkle the mozzarella in an even layer over top.
• Cover and cook until the pasta is cooked through and the cheese is melted on the HIGH setting, about 1 hour. Serve immediately.

SLOW-COOKER CHEESY ITALIAN TORTELLINI

Steps:

• In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.

CHEESY ITALIAN TORTELLINI

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

SLOW COOKER CREAMY TORTELLINI SPINACH SOUP

Steps:

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer - say, 8 hours - it won't hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.
• If adding sausage, place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings.

CROCK POT CHEESY SPINACH

Steps:

• Spray your crock pot with Pam, or grease the insides.
• Mix all the ingredients together well in a bowl and pour into the crock pot.
• Cover and cook on high setting for one hour.
• Turn the setting to low and cook for another four to five hours.

SLOW COOKER TORTELLINI

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
• Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
• Cover and cook on high for 5 hours.
• Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
• Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

SLOW COOKER CHEESY TORTELLINI

Steps:

• In a slow cooker, mix together pasta sauce, crushed tomatoes, chicken broth, and Italian seasoning.
• Add in chicken breasts, then cook on low for 3-4 hours or until chicken is completely cooked all the way through.
• Remove chicken from slow cooker and dice. Add chicken back to the slow cooker and add in tortellini and top with shredded cheese. Cook on low for another 15 minutes (until the tortellini is tender and cheese is melted).
• Serve topped with grated Parmesan cheese and fresh parsley.