| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Veg05 | 4 | Servings |
INGREDIENTS
| 26 | oz | Jarred tomato and basil |
| pasta sauce | ||
| 1 | 9 ounce pack fresh spinach | |
| three-cheese | ||
| Tortellini | ||
| available in the | ||
| refrigerator section of | ||
| Supermarkets), Supermarkets | ||
| 1 | T | Dried basil |
| 16 | oz | Packaged frozen cut broccoli |
| spears |
INSTRUCTIONS
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 In a 3 1/2- or 4-quart electric slow cooker, place about 1/2 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. Cover and cook on the high heat setting 2 3/4 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.
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 610
Calories From Fat: 185
Total Fat: 20.8g
Cholesterol: 125mg
Sodium: 1465.2mg
Potassium: 662.5mg
Carbohydrates: 66.6g
Fiber: 6g
Sugar: 4.1g
Protein: 41.3g