Cheese Tortellini With Meatballs - Slow Cooker
By á-4202
Rate this recipe
5/5
(1 Votes)
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
Details
Servings 6
Preparation time 10mins
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.
You'll also love
- Cheesy Beef Stroganoff 5/5 (1 Votes)
- Cran-Apple Cobbler Martini 5/5 (1 Votes)
- Pastalotta 5/5 (1 Votes)
- Ken's Chicken Alfredo with Angel... 5/5 (1 Votes)
- One-Pot Creamy Tomato Tortellini... 4.1/5 (15 Votes)
Review this recipe