Crock Pot Tortellini

Over the 96 this past weekend, Luke and I went to Frisco, TX to see a Rough Riders game. This was absolutely the nicest AA stadium I have ever seen. It looked like a horse track reproduced with a MLB stadium. We spent the next day exploring Dallas and saw the grassy knoll. Mostly it was miserably hot, but we had a good time anyway. On the drive home, I was certain I had picked up some illness and immediately assumed it was West Nile Virus considering Dallas is the breeding ground. Turns out I got a nasty spider bite, and now I'm just praying I don't end up with a rotten hole in my arm. So, with being sick over the end of the weekend, a crock pot recipe was ideal. No work, forget about it, pass out on the couch to Dance Moms. This smelled really good cooking all day, too.

2 cans tomato sauce
1 can diced tomatoes with garlic, drained
1 can crushed tomatoes with juices
1/2 lb mushrooms, diced
1 medium zucchini, diced
1 lb ground beef or Italian sausage, browned
16 oz tortellini
1 cup shredded mozzarella

Mix everything except for the tortellini and mozzarella in the crock pot and cook on low for 8 hours. Mix in tortellini and mozzarella and let it cook until the tortellini is tender - around 15 minutes. Yum, easy, literally no work, and this was so delicious. And if the 16 oz of tortellini wasn't a clue, it makes a ton. Leftovers are my dream come true while living in a hotel...