Brrrr! I saved this recipe for when it got really cold. Though, I must admit, I changed it up quite a bit. I will try the original version at sometime, but tomato based sauces are not good for us right now.
From Bellofthekitchen.com (great source from recipes!)
Cheese Crockpot Tortellini
1/2 lb ground beef
1/2 lb Italian sausage crumbled
24 oz marinara sauce
4 oz sliced mushrooms
14.5 oz Italian style diced tomatoes, not drained
9 oz package refrigerated cheese tortellini
1 C shredded mozzarella cheese
1/2 C shredded cheddar cheese
1. Crumble ground beef and sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover and cook on low for 6 to 8 hours.
3. Stir in the tortellini and sprinkle with both cheeses over the top. Cover and cook for 15 minutes on LOW or until the tortellini is tender.
My changes and quick week night version:
I did just ground beef (no sausage), used Alfredo instead of marinara, omitted the mushrooms, added 1 T tomato paste, chicken stock (use enough to keep the recipe consistent) and used fresh spaghetti instead of tortellini.
1. Follow step 1 above.
2. Add all the tomato products (adding the tomato paste last), Alfredo sauce and chicken stock. Simmer for 10 minutes. Add enough of cheese to make it cheesy!
3. Cook spaghetti until just done and then add it to the pot of sauce and let it simmer for 5 minutes.
This is even better as left overs!!! Enjoy.
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