Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 26 ounces | Jarred tomato and basil pasta sauce |
| 1 \N | 9 ounce pack fresh spinach three-cheese |
| \N \N | Tortellini |
| \N \N | (available in the refrigerator section of |
| \N \N | Supermarkets) |
| 1 tablespoon | Dried basil |
| 16 ounces | Packaged frozen cut broccoli spears |
This is one recipe that you don't want to overcook, or you 'II end up with mush. Serve a salad and Italian bread on the side.
MAKES 4 SERVINGS
1. In a 3½- or 4-quart electric slow cooker, place about ½ cup of the pasta sauce. Top evenly with all the tortellini. Add half of the remaining sauce, sprinkle on the basil and then all of the frozen broccoli. Top with the remaining sauce.
2. Cover and cook on the high heat setting 2 ¾ to 3 hours. Do not overcook, or the pasta will lose its shape and become mushy. Serve immediately.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.