Ingredients
20 oz of cheese tortellini, packaged and chilled
3/4 pound of ground meat (beef or sausage)
One 24-ounce jar of marinara sauce
1 can of drained diced tomatoes (15 oz.)
Two cups of mozzarella cheese, shredded
1/2 cup of Parmesan cheese, shredded
using one cup of heavy cream
1/8 teaspoon of powdered garlic
1/8 teaspoon of powdered onion
Toss with salt and pepper.
(Optional) Fresh basil or parsley, chopped for garnish
Preparation
Brown the ground beef or Italian sausage in a pan over medium heat, making sure it doesn’t get pink anymore. Remove any surplus of fat.
Cook the beef in a slow cooker with the marinara sauce and chopped tomatoes. Mix thoroughly.
Carefully coat the cheese tortellini with the sauce mixture by adding it to the slow cooker and stirring lightly.
After that, pour in the heavy cream and sprinkle with garlic powder, onion powder, salt, and pepper. Beat slowly until combined.
Simmer, covered, for four hours on low heat.
Toss in the Parmesan and shredded mozzarella cheeses about half an hour before serving. For more gooey cheese, cover and set aside.
After everything is bubbling and heated, stir it one more time. Warm the dish and top with chopped fresh parsley or basil, if preferred.
Changes and Hints
Using half-and-half or milk instead of heavy cream will make it a healthier version. If you’re not a meat eater, you can make it vegetarian by substituting canned chickpeas or sautéed mushrooms for the beef. For those who like their food on the spicier side, a sprinkle of red pepper flakes is always welcome. You can change up the tortellini or add other vegetables like bell peppers or spinach to make this recipe your own. The beauty of it is how adaptable it is.