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Cheese Tortellini With Meatballs - Slow Cooker


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  • 36 oz frozen prepared meatballs
  • 39 oz tomato-basil pasta sauce
  • 2 1/4 cups shredded Italian cheese blend
  • 14 oz packaged refrigerated cheese tortellini
  • 3/8 cup fresh basil leaves, chopped


Servings 6
Preparation time 10mins


Step 1

1) Combine the meatballs, pasta sauce and cheese in the Crock-Pot® slow cooker. Mix well with a large spoon.

2) Cover; cook on Low 8 to 10 hours.

3) In the last hour of cooking, add the tortellini, mixing again lightly. Cover and continue cooking. Before serving, mix in the fresh basil leaves.

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