Cheesy Tortellini Bake

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* Exported from MasterCook *

 

Cheesy Tortellini Bake

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 8 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Pasta & Pasta Sauces

 

 

Amount Measure Ingredient -- Preparation Method

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2 pounds cheese filled tortellini

1 14.6 oz container roasted red pepper sauce

1 8 oz can tomato sauce

1 19 oz can pasta-style stewed tomatoes with juice

2 cups grated Cheddar cheese

2 tablespoons grated Parmesan cheese

chopped fresh parsley

 

In a pot of boiling water, cook pasta according to package directions; drain.

In a bowl, combine red pepper sauce and tomato sauce; mix well.

 

Spoon one-third of red pepper sauce mixture in bottom of prepared slow cooker

insert. Layer with half the cooked noodles, all the tomatoes (with juice), one

third pepper sauce mixture, and half the Cheddar cheese. Cover with remaining

noodles, remaining one-third red pepper sauce mixture, and remaining Cheddar

cheese. Sprinkle with grated Parmesan cheese and chopped parsley.

 

Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until

bubbling.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 128 Calories; 10g Fat (68.0% calories

from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol;

371mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0