Kids in the Kitchen

Bookmark and Share

Tortellini-Vegetable Toss


  • 1 jar (1 lb 9.75 oz ) Chunky Garden Italian Pasta Sauce
  • 1 bag (16 oz) frozen vegetables combination (broccoli, cauliflower, carrots)
  • 1 pkg. (16 oz) frozen cheese-filled tortellini (cooked and drained) Grated Parmesan cheese


  1. Heat the pasta sauce in a 3-quart saucepan over medium heat until it boils.
  2. Stir in the vegetables. Cover and cook for 10 min. or until the vegetables are tender. Stir occasionally.
  3. Put the tortellini (cooked and drained) in a large serving bowl.
  4. Pour the vegetable/sauce mixture over the tortellini. Toss to coat.
  5. Top with grated Parmesan cheese

← Back to recipes

Aug 26, 2011 - Taping of Kids in the Kitchen Interstitials

Kelly and Jenny make Green Eggs & Ham

Hannah and Angelles make Pretty Parfaits

Jack makes Croque Monsieur

Marielle and Josh make a Fruit Pizza