2lbs cheese filled tortellini
1 container (14 ounce) roasted red pepper sauce
1 can (7.5 ounce) tomato sauce
1 can (19 ounce) pasta-style stewed tomatoes, with juice
2 cups grated Cheddar cheese
2 cups grated Parmesan cheese
Chopped fresh parsley

Cook pasta according to package directions in a pot of boiling water; drain. In a bowl combine red pepper sauce and tomato sauce. Mix well.

Spoon one-third red pepper sauce mixture in bottom of slow cooker. Layer with half the cooked noodles, all the tomatoes with juice, one-third red pepper sauce mixture and half the Cheddar cheese.

Cover with remaining noodles, remaining one-third red pepper sauce mixture and remaining Cheddar cheese. Sprinkle with grated Parmesan cheese and chopped parsley.

Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.