Name: Slow Cooker Veggie Tortellini Bake
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: – 6 cloves garlic, crushed adds savory aroma and depth; – 1 small or half large eggplant (aubergine), chopped into small cubes tenderizes during slow cooking and boosts veggie volume; – 10 oz (285 g) mushrooms, chopped brings umami and helps keep the dish from feeling dry; – 1 medium red bell pepper, diced adds sweetness and color; – 1 medium onion, diced builds a savory base for the sauce; – 4 tablespoons olive oil helps coat vegetables and carry flavor; – 1 tablespoon mixed Italian herbs seasons the veggie layer; – Salt and pepper, to taste balances and enhances all flavors; – 2 tablespoons balsamic vinegar adds tang and a gentle sweetness; – 18 oz (500 g) packaged fresh tortellini (notes for frozen option) the pasta filling that makes this a true tortellini bake; – 28 oz (790 g) tomato passata creates the thick, saucy base; – 1.5 teaspoons sugar balances acidity from the tomatoes; – Half cup (120 ml) vegetable stock loosens sauce slightly and adds savory body; – 7 oz (200 g) grated mozzarella or cheese blend melts into a bubbly top layer

Ingredients

– 6 cloves garlic, crushed adds savory aroma and depth

– 1 small or half large eggplant (aubergine), chopped into small cubes tenderizes during slow cooking and boosts veggie volume

– 10 oz (285 g) mushrooms, chopped brings umami and helps keep the dish from feeling dry

– 1 medium red bell pepper, diced adds sweetness and color

– 1 medium onion, diced builds a savory base for the sauce

– 4 tablespoons olive oil helps coat vegetables and carry flavor

– 1 tablespoon mixed Italian herbs seasons the veggie layer

– Salt and pepper, to taste balances and enhances all flavors

– 2 tablespoons balsamic vinegar adds tang and a gentle sweetness

– 18 oz (500 g) packaged fresh tortellini (notes for frozen option) the pasta filling that makes this a true tortellini bake

– 28 oz (790 g) tomato passata creates the thick, saucy base

– 1.5 teaspoons sugar balances acidity from the tomatoes

– Half cup (120 ml) vegetable stock loosens sauce slightly and adds savory body

– 7 oz (200 g) grated mozzarella or cheese blend melts into a bubbly top layer

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Instructions

1-First Step: Add the crushed garlic, chopped eggplant, chopped mushrooms, diced bell pepper, and diced onion to your slow cooker. Sprinkle in the mixed Italian herbs.

2-Second Step: Pour in the olive oil and balsamic vinegar. Mix well so the vegetables get coated and the balsamic starts flavoring the base right away.

3-Third Step: Season generously with salt and pepper. Stir again, then cover your slow cooker.

4-Fourth Step: Cook on high for 2 or more hours or on low for 4 or more hours, until the veggies are tender and have released their juices. This first stage is what makes the sauce taste rich without extra work.

5-Fifth Step: One hour before serving, stir in the tomato passata, sugar, vegetable stock, and tortellini. If needed, set to high to keep everything bubbling.

6-Sixth Step: Mix in some of the cheese, reserving the rest for the top. Cover and cook for 1 more hour, until the cheese melts and the tortellini is cooked through.

7-Final Step: Serve hot. For best results, you want the top cheesy and glossy, not watery.

Last Step:

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Notes

🍄 Mushrooms add deep umami; sub zucchini tomatoes for moisture.
🧀 Use dry grated mozz for perfect melty pull.
🌿 Wilt spinach kale last hour for greens boost.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Dishes
Method: Slow Cook
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1/6 recipe
Calories: 490 kcal
Sugar: 15 g
Sodium: 1318 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 8 g
Protein: 28 g
Cholesterol: 38 mg