Prep 5 mins
Cook 3 hrs
Another great recipe from The Best Slow Cooker Cook Book Ever. It's one of my favorites! The recipe warns not to over cook it because it will turn mushy, but I've never had a problem with it. The tortellini is found in the refrigerated section of the grocery store.
- 26 ounces pasta sauce
- 20 ounces fresh spinach and cheese tortellini
- 1 tablespoon dried basil
- 16 ounces frozen chopped broccoli
- Pour half a cup of the pasta sauce into a 4 quart slow cooker. Add the tortellini. Top with half of the remaining sauce, all of the basil and all of the broccoli. Cover with the rest of the sauce.
- Cover and cook on high 2 1/2 to 3 hours.
I liked this recipe because it was so easy to make when on a busy schedule. I do want to mention that for more flavor, I will try a flavored pasta sauce next time. Usually, when a recipe calls for pasta sauce it implies plain sauce. Unfortunately, plain sauce on this one equals a plain dish. I also felt that the dish was a little dry. Not enough sauce at all. The tortellini and broccoli had barely a dab on each piece. Again, great recipe, just get more sauce... flavored!
I was really looking forward to this, but in the end the broccoli was hard, the pasta sauce way too much and the tortellini lost in all that sauce. I am sorry, but definitely not something I'll make again!