1 1/2 lb bag of Italian meatballs**
2 c. beef broth**
14.5 oz. can Del Monte diced tomatoes with garlic, basil, and oregano
12 oz. evaporated milk
18 oz. cheese tortellini, thawed or frozen*
20-24 oz. spaghetti sauce, your choice flavor (I used Bartolli mushroom)
2 c. shredded Italian cheese, plus more if needed
Spray or place liner in crockpot insert. Combine all ingredients* in crockpot, and stir well. (*If tortellini is already thawed, do not add to crockpot yet.) Cover and cook on low 4 hours. At 4 hours, add thawed tortellini and cook another half hour. Top with additional cheese before serving, if desired. I served with Caesar salad, garlic bread, fresh fruit salad, and dessert.
**This can also be made with cubed chicken with chicken broth.
If the meatballs/chicken are frozen, cook for 6 hours. Add tortellini during last half hour, unless frozen, than add during last hour.
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