Pasta Skillet Dinner
Roasted Broccoli with Onion
Ingredients
- 1 (16.2-oz) pkg frozen veggie crumbles
- 1 (16-oz) pkg whole mushrooms, sliced
- 1 cup chopped onion
- 2 Tbsp olive oil
- 1 (24-oz) jar pasta sauce
- 2 cups chicken broth
- 2 tsp Italian seasoning
- 1 tsp garlic salt
- 1 (19-oz) pkg frozen cheese tortellini
- 1 (8-oz) pkg shredded Italian-blend cheese
Instructions
- Cook crumbles according to package directions for skillet. Meanwhile, cook mushrooms and onion in hot oil in a large deep skillet over medium heat until browned and tender. Season lightly with salt and pepper.
- Add crumbles, pasta sauce, broth, Italian seasoning, and garlic salt to mushrooms in skillet; stir in tortellini. Bring to a boil, cover, reduce heat, and simmer 8 minutes or until pasta is tender.
- Sprinkle with cheese; cover and let stand 2 minutes or until cheese is melted.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 1 onion, cut into wedges
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss together broccoli, onion, and oil on a large rimmed baking sheet; season lightly with salt and pepper.
- Bake 15 minutes or until tender and slightly browned.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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