Makes 6 servings
Ideal slow cooker size: 5 quart
1 lb ground turkey
1 medium onion, diced
1 (26 oz) jar/can of your favorite spaghetti sauce
1 (14.5 oz) can petite diced tomatoes, with juice
4 oz mushrooms, sliced
1 1/2 cups cottage cheese (or ricotta) + 1 Tbsp flour (stir the flour into the cottage cheese to prevent separation/curdling)
2 cups packed spinach (2.5 oz)
19 oz frozen tortellini (or fresh)
1/2 cup sliced olives
Mozzarella or Parmesan cheese
1. In a skillet, brown the turkey and onion, breaking up with a spoon until cooked through and no longer pink. Drain off any grease. Add to slow cooker.
2. Add in spaghetti sauce, tomatoes, mushrooms, cottage cheese/flour, spinach, tortellini and olives. Stir a little bit to coat all the tortellini with sauce.
3. Cover and cook on LOW for about 4-6 hours.
4. Remove lid and scoop out onto serving plates. Top with cheese and eat!
Made this dish yesterday and took the 6h cooking time.
I think that was a mistake.
either the cooking time of 4h is more than adequate, or I need a lot more spaghetti sauce than the 750 ml I added (or both)
Reason is because the dish was very dry. (tastefull, but not what I expected as consistency).
Next time I will add a lot more spaghetisauce. (thinking about twice the amount actually)
Yeah, every crockpot cooks differently. That's why I give a range. Glad it still tasted good though 🙂
bobbie, just plain old black olives! but use whatever kind you like 🙂
what kind of olives do you use?
Tortellini recipe looks wonderful.
Hi Megger,
Thanks so much! Glad you found me. I use the frozen!!
I have found yet another AWESOME foodie blog … this looks great and I love that you are with
ZipList… makes life so much easier when planning the week. Will give this a try soon – do you suggest frozen or fresh tortellini?? I worry that the fresh tortellini would get 'mushy'.. thanks… meg