Easy and very family friendly. My kids loved this dish and didn’t even notice the spinach or mushrooms. You could swap out the tortellini with frozen raviolis if you prefer. I was also thinking that adding some red bell pepper would give it a flavor boost. I made a lot so we could have leftovers but I never saw the leftovers because they were gone so quick.Print
1 lb Italian sausage
1/2 cup diced onions
3 garlic cloves, minced
1 Tbsp tomato paste
1 (26 oz) can spaghetti sauce
1 cup cottage cheese (or ricotta)
1 cup sliced mushrooms
1-2 cups spinach
1 (19 oz) package frozen tortellini
- Brown sausage in a skillet. At the same time saute the onions, garlic and then add in the tomato paste.
- After sausage is browned and onions are soft, pour the spaghetti sauce and the cottage cheese into the skillet. Stir in the spinach and mushrooms.
- Layer the frozen tortellini and sausage mixture in your slow cooker. 1/3 of the sauce, 1/2 of the tortellini, 1/3 of the sauce, 1/2 of the tortellini, and then the remaining sauce.
- Cover and cook on LOW for 3-4 hours.