tomato mushroom sauce with cheese tortellinni (slow cooker).

this stuff is fabulous.  we have it often around these parts, and the girls gobble it down every time.  well, minus the mushrooms;)

1 tbsp. veggie oil

1 onion, chopped

3 cloves of garlic, minced (or more, whatever)

2 cups sliced mushrooms

1 tsp. each of dried basil and oregano

1 jar (700ml) pasta sauce.  i use prego. original recipe.  i've tried others, and i keep crawling back to the prego.  

1 lb fresh cheese (or meat, we prefer the cheese) tortellinni

1/2 package (10oz/284g) fresh spinach, shredded

1 cup shredded provolone (yumm!) cheese.  i have used a mixture of mozza, fontina, and parmigiano reggiano. so good.


in a large skillet, over medium heat, heat oil.  saute onion, garlic, muschrooms, basil and oregano until liquid is evaporated (about 6 minutes).  scrape into slow cooker.  add pasta sauce and cook on low for 3 hours.  add the tortellini, stirring to coat.  cover and cook for 1 hour on low, or until pasta is tender.  stir in spinach and then sprinkle with cheese.  cover and cook on low for 5 minutes, or until cheese is melted.