When baseball is over, I don’t like to let this recipe go. It’s nice to make in the fall when crock pot meals are so popular because it’s such a comforting meal. I also like to toss it together in the summer when I don’t feel like turning on the oven to heat up the entire house. It doesn’t matter when I make this, it’s always a really big hit. Served with salad and bread sticks, it’s almost like going out to a fine dinning establishment, without all the extra costs. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Meatballs, cheese, and tortellini is pure comfort food.”
Whether you’re looking for comfort or simplicity, this is a winning choice.
Ingredients
1 lb Casa meatballs, frozen
1 (24 oz) jar Ragu marinara sauce
2 (14.5 oz) cans diced Basil, Garlic & Oregano tomatoes, undrained
1 (12 oz) package frozen cheese tortellini
1 c. Swanson chicken broth
4 oz Philadelphia cream cheese, cubed
2 c. shredded pizza cheese
Instructions
In slow cooker combine marinara, diced tomatoes, chicken broth and cream cheese. Stir in meatballs.
Cook on low for 6-8 hours. Stirring a few times throughout cooking time if able too.
Stir in tortellini and pizza cheese. Cover and cook on high for 1/2 hour or until tortellini is warmed through.
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Quick Tip: Use any blend of cheese you like. Mozzarella is a good choice in here.
Thanks again to Julie’s Eats & Treats for this simply delicious recipe.
