9 oz package three cheese or spinach tortellini
16 oz roasted tomatoes
16 oz tomato pasta sauce
10-16 oz of chopped frozen mixed winter vegetables (broccoli, cauliflower, carrots, etc.)
3 TBS basil
2 TBS Garlic & Herb seasoning
2 TBS pepper seasoning or Italian seasoning
• In a slow cooker, pour 8 oz of tomato pasta sauce into the bottom
• Sprinkle on one-third of the basil and seasonings
• Add tortellini, spread evenly over pasta sauce
• Add 16 oz roasted tomatoes
• Sprinkle on one-third of the basil and seasoning
• Add mixed vegetables
• Pour 8 oz of tomato pasta sauce over the vegetables
• Sprinkle on top the remaining basil and seasoning.
• Cover and cook on the high setting, about 2 hours and 15 minutes.
• Serve with grated parmesan cheese (optional)
• Makes four servings.
16 oz roasted tomatoes
16 oz tomato pasta sauce
10-16 oz of chopped frozen mixed winter vegetables (broccoli, cauliflower, carrots, etc.)
3 TBS basil
2 TBS Garlic & Herb seasoning
2 TBS pepper seasoning or Italian seasoning
• In a slow cooker, pour 8 oz of tomato pasta sauce into the bottom
• Sprinkle on one-third of the basil and seasonings
• Add tortellini, spread evenly over pasta sauce
• Add 16 oz roasted tomatoes
• Sprinkle on one-third of the basil and seasoning
• Add mixed vegetables
• Pour 8 oz of tomato pasta sauce over the vegetables
• Sprinkle on top the remaining basil and seasoning.
• Cover and cook on the high setting, about 2 hours and 15 minutes.
• Serve with grated parmesan cheese (optional)
• Makes four servings.
The full tomato flavor of the roasted tomatoes makes this dish an easy favorite!
ReplyDeleteEasily burned if left on high over two and a half hours. Instead, cook on low for perhaps 4 hours or less.
ReplyDelete