Heat the sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables and cheese. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.Place the tortellini into a large bowl. Add the vegetable mixture and toss to coat. Season with salt and black pepper as needed. Serve with additional Parmesan cheese, if desired.
1 jar (23.75 ounces) Prego® Chunky Garden Combination Italian Sauce1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots) (broccoli, cauliflower, carrots)0.25 cup grated Parmesan cheese16 ounces frozen cheese tortellini, cooked and drained
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