Cheese Tortellini With Meatballs - Slow Cooker

By á-4202

Ingredients

• 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

Preparation

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.