1-First Step: Prep the vegetables and set up your slow cooker Start by crushing the garlic and chopping the eggplant into small cubes. Dice the onion and red bell pepper, then chop the mushrooms so they cook down nicely. Add olive oil and mixed Italian herbs to your meal plan so everything is ready to mix.

2-Second Step: Combine the garlic, vegetables, and seasonings Place the crushed garlic, eggplant, mushrooms, red bell pepper, and diced onion into the slow cooker. Add the olive oil, mixed Italian herbs, balsamic vinegar, and salt and pepper to taste. Stir thoroughly so the vegetables are evenly coated with the flavor base.

3-Third Step: Cook the vegetable base Cook on high for at least 2 hours or on low for 4 hours. You’re looking for softened vegetables and a strong garlicky scent that fills the kitchen. This step is what creates the deep vegetable flavor in your slow cooker veggie tortellini bake without pre-cooking anything.

4-Fourth Step: Add tomato passata, sugar, vegetable stock, and tortellini One hour before serving, stir in the tomato passata, sugar, vegetable stock, and tortellini. Mix gently so the tortellini doesn’t break apart. Add a handful of the grated mozzarella (or cheese blend) into the mix so it begins melting into the sauce.

5-Final Step: Top with cheese, cook until tender, and serve Top with the remaining cheese. Cover and cook on high for 1 more hour, until tortellini is tender and the cheese is fully melted. Serve warm and let it sit for a few minutes so the sauce thickens slightly and coats every bite.