Cheese-Lover’s Tortellini

All it takes to make this dish a meal is a tossed salad and some garlic bread.

Serves 8

Ingredients:

• 2 pounds lean ground beef
• 1 medium onion, peeled and diced
• 2 cloves of garlic, peeled and minced
• 1 (26-ounce) jar pasta sauce
• 2 (15-ounce) cans diced tomatoes, drained
• ½ teaspoon sugar
• 1 (10-ounce) box frozen spinach, thawed
• 2 cups ricotta cheese
• ½ cup freshly grated Parmesan-Reggiano cheese
• 1 (1-pound) bag frozen cheese tortellini
• Salt and freshly ground black pepper, to taste

1. Add the ground beef and onion to a nonstick skillet over medium-high heat; stir and fry for 8 minutes or until the onions are transparent and the meat is broken apart and no longer pink. Stir in the garlic and sauté for 30 seconds. Drain and discard any fat rendered from the meat.
2. Transfer to the slow cooker. Stir in the pasta sauce, drained tomatoes, and sugar. Cover and cook on low for 8 hours.
3. Skim any additional fat from the surface of the pasta sauce in the slow cooker and discard. Squeeze the thawed spinach to remove any excess moisture and stir it into the pasta sauce along with the ricotta and Parmesan-Reggiano cheeses. Cover and cook on low while you cook the pasta.
4. Cook the tortellini according to package directions. Drain and fold into the pasta sauce in the slow cooker. Taste for seasoning and add salt and pepper if needed. Serve directly from the slow cooker.