Wednesday, November 30, 2016

CHEESY CROCKPOT TORTELLINI






  • ½ pound ground beef
  • ½ pound Italian sausage, casings removed
  • 1 24 oz. jar marinara sauce
  • 1 4 oz. can sliced mushrooms
  • 1 14.5 oz. can Italian-style diced tomatoes, undrained
  • 1 9 oz. package refrigerated or fresh cheese tortellini
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Cheddar cheese


How to Make It

  • Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
  • Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 6 to 8 hours.
  • Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
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