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–+ servings

Slow Cooker Veggie Tortellini Bake

This tortellini is an easy, cheap and healthy slow cooker family meal! We will build up a veggie packed tortellini bake entirely in the slow cooker, and I will show you the best technique to get your slow cooker veggies super flavorful without pre-browning!
6 servings
Prep Time: 20 minutes
Cook Time: 3 hours
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Ingredients

  • 6 cloves garlic, crushed
  • 1 small (or 1/2 large) eggplant / aubergine , chopped into small cubes
  • 10 oz (285 g) mushrooms , chopped
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 4 tbsp olive oil
  • 1 tbsp mixed Italian herbs
  • salt and pepper, to taste - be generous!
  • 2 tbsp balsamic vinegar
  • 18 oz (500 g) packaged fresh tortellini, see notes if you're using frozen
  • 28 oz (790 g) passata
  • 1.5 tsp sugar
  • ½ cup (120 ml) vegetable stock
  • 7 oz (200 g) grated mozzarella or blend

Instructions 

  • Add all of the veggies, garlic and herbs to the slow cooker. Pour in the olive oil and balsamic vinegar and mix to get everything well coated. Add lots of salt and pepper to taste. Cook on HIGH for 2+ hours or LOW for 4+ hours.
    6 cloves garlic, 1 small (or 1/2 large) eggplant / aubergine, 10 oz mushrooms, 1 medium red bell pepper, 4 tbsp olive oil, 1 tbsp mixed Italian herbs, salt and pepper, 2 tbsp balsamic vinegar, 1 medium onion
  • Check in on the veggies. They should have reduced in size, with lots of the liquid having leached out into the pan, they will have a sheen to them, and a delicious garlicky scent. You can leave them a little longer if you need to.
  • When you're an hour away from eating, it's time to add in the remaining ingredients. Turn the slow cooker to the HIGH setting if it wasn't already.
  • First add the tomato passata, sugar, vegetable stock, tortellini and mix through.
    18 oz packaged fresh tortellini, 28 oz passata, 1/2 cup vegetable stock, 1.5 tsp sugar
  • Add a handful of the cheese to the pan and stir through, then add the remaining cheese to the top. Replace the lid and leave to cook for one further hour.
    7 oz grated mozzarella or blend
  • After one hour, the cheese should be melted and the tortellini cooked through.
  • Serve.

Notes

Frozen tortellini can be used but will take longer to cook, start with 1.5 hours for Step 5 and then check for readiness.
Cuisine: Italian American
Course: Dinner
Calories: 490kcal, Carbohydrates: 60g, Protein: 28g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 38mg, Sodium: 1318mg, Potassium: 891mg, Fiber: 8g, Sugar: 15g, Vitamin A: 1512IU, Vitamin C: 44mg, Calcium: 494mg, Iron: 5mg