Crockpot Pesto Tortellini Recipe 445

Steps:

• ADD ALL INGREDIENTS IN CROCKPOT AND COOK ON LOW FOR ABOUT 4 TO 5 HOURS. SERVE WITH WARM ITALIAN BREAD.

Steps:

• 1. Put all ingredients into crock pot, chunking up the cream cheese, and cook on low for 5 hours.
• 2. I used the meat tortellini, added a side salad with crusty Italian bread and it was a hit.
• 3. The next time I make it I'm going to try cheese tortellini and maybe add some chicken.

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
• Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
• Cover and cook on high for 5 hours.
• Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
• Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.
• While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
• Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.