Ingredients
Scale
- 19 oz bag frozen cheese tortellini
- 1.5 lbs lean ground turkey or 93% lean ground beef (browned)
- 24 oz jar low-sugar marinara sauce
- 8 oz block light cream cheese (cubed)
- 2 cups fresh baby spinach
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup low-sodium beef or vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Start by lightly greasing your slow cooker with non-stick spray to make cleanup a breeze. Place the browned lean ground meat at the bottom of the pot. Pour the entire bag of frozen cheese tortellini over the meat. In a small bowl, whisk the marinara sauce with the broth, Italian seasoning, and garlic powder, then pour this mixture evenly over the pasta and meat.
- Place the cubed light cream cheese on top of the sauce layer—do not stir it in yet. Cover the crockpot and set it to LOW for 3 to 4 hours. Avoid cooking on high if possible, as the tortellini can become too soft. About 30 minutes before serving, lift the lid and stir everything together. The cream cheese will melt into the marinara, creating a rich, pink vodka-style sauce.
- Gently fold in the fresh baby spinach and the shredded mozzarella cheese. Cover the pot for another 5 to 10 minutes until the spinach is wilted and the cheese is bubbly. Scoop large portions into deep bowls. Garnish with fresh basil or red pepper flakes if desired, and serve immediately while the cheese is stretchy and hot.
- Cook Time: 4 hours 5 minutes