Description
A comforting and creamy pasta dish, perfect for busy weeknights, that can be made effortlessly in a slow cooker.
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 2 1/2 cups heavy cream
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 1 1/4 cups grated Parmesan cheese
- 2 cups fresh spinach
- 1/3 cup chopped sun-dried tomatoes (optional)
- Fresh parsley, for garnish
Instructions
- In your slow cooker, combine the heavy cream, butter, garlic, salt, pepper, Italian seasoning, and red pepper flakes (if using).
- Stir in the Parmesan cheese until everything is well combined.
- Add the tortellini and sun-dried tomatoes, if you’re using them. Gently mix to ensure the pasta is coated in the creamy goodness.
- Cover the slow cooker and cook on LOW for 2 to 3 hours until the tortellini is tender.
- About 10 minutes before you plan to serve, stir in the fresh spinach. Let it wilt into the dish.
- Garnish with fresh parsley and more Parmesan cheese if desired. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of milk or broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: pasta, slow cooker, comfort food, tortellini, Alfredo