Crock Pot Pasta

Based on the recipe found here.

Crock Pot Pasta

1 lb. Italian sausage
20 oz. frozen ravioli or tortellini
1 bag fresh spinach
32 oz. chicken broth
2 cans diced Italian tomatoes
8 oz. cream cheese
Grated Parmesan Cheese

Take the cream cheese out of the fridge, and let it sit while browning sausage. Add the sausage, pasta and spinach to slow cooker. Pour the tomatoes and broth over the top. Add cream cheese to the slow cooker in chunks. Stir ingredients to distribute evenly, covering the pasta with broth. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. Leave the lid off longer if it needs additional thickening time, stirring occasionally.