Sunday, June 19, 2011

After Dinner Thoughts

Today I made Cheesy Italian Tortellini again. I last made this dish on December 27, 2009, for my Dad's birthday. On that blog I commented on the original recipe and the adjustments I made that day. Below is how I adapted the recipe today.

Cheesy Italian Tortellini

2 jars of Tony's in Saint Louis Pasta Sauce
1 can diced tomatoes
10 oz sliced baby portobello mushrooms
10 oz sliced white button mushrooms
10 oz sliced steakhouse mushrooms
2 carrots, sliced into coins
3 stalks celery, diced
About 1/2 red onion diced
About 2 Tablespoons Garlic Pepper
2 16 oz packages frozen tri-colored cheese-filled tortellini
4 cups shredded Mozerella/Provolone blend cheese

1- In large skillet, saute carrots, celery, and onion in approximately 2 tablespoons olive oil. Add mushrooms, brown, stirring occasionally, until juice cooks off.
2- Spray 4 to 5 quart slow cooker with nonstick cooking spray. Combine mushrooms, marinara sauce, garlic pepper, and tomatoes in sprayed slow cooker; mix well.
3- Cover; cook on low setting for 3 to 4 hours.
4- About 15 minutes before serving, add tortellini to slow cooker; stir gently to mix. Sprinkle with cheese. Cover; cook on low setting for an additional 15 minutes or until tortellini are tender.

This dish always turns out to be quite delicious and incredibly easy to make! Cindy, my sister, made a lovely salad. And, we had the nutella crescents and the raspberry filled crescents. Everyone enjoyed everything.

Have a great week!

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