1 lb of mild ground italian sausage
1 14oz can of diced tomatoes with italian herbs, undrained
1 15oz jar of marinara of choice
1 9oz pkg of refrigerated cheese-filled tortellini
1 cup of shredded mozzerela cheese
1 cup of fresh sliced mushrooms
1) In a skillet, cook sausage over medium-high heat, stirring occasionally, until brown, then drain.
2) Spray the inside of your pot with cooking spray. Then mix in the beef mixture, marinara sauce, mushrooms and tomatoes.
3) Cover and cook on low for 6 to 7 hours.
4) Stir in torellini and sprinkle with cheese. Cover and cook on low for an additional 15 minutes.
Even Little Miss gobbled hers up! :)
ETA: This recipe was made previous to Little Miss starting her Gluten Free adventures!
I now make the same sauce base for her with Conte's Gluten Free Cheese Ravioli. Delish!