Tortellini with Broccoli
1 (26-ounce) jar tomato and basil pasta sauce
1 (9-ounce) package fresh spinach-and-three-cheese tortellini
1 tablespoon dried basil
1 (16-ounce) package frozen cut broccoli spears (do not thaw)
In a 3-1/2- or 4-quart electric slow cooker, place about 1/2 cup of the pasta sauce. Top evenly with all the tortellini. Add half the remaining sauce, sprinkle on the basil and then all of the frozen broccoli. Top with the remaining sauce.
Cover and cook on the high setting 2-3/4 to 3 hours. Do not overcook or the pasta will lose its shape and become mushy. Serve immediately. Makes about 4 servings.