Mason Jar Creamy Tomato-Basil Tortellini<\/p>\n
<\/p>\n
Heaping \u00bd C. Tomato Powder<\/p>\n
1 tsp. Beef Bouillon<\/p>\n
\u00bd tsp. dried Oregano<\/p>\n
1 tsp. Garlic Powder<\/p>\n
\u00be tsp. dried Basil<\/p>\n
Pinch Crushed Red Pepper Flakes<\/p>\n
\u00bc C. non-Instant Milk Powder<\/p>\n
1 T. Cornstarch<\/p>\n
1 tsp. Sugar<\/p>\n
2 tsp. Salt<\/p>\n
2 C. dry Tortellini<\/p>\n
<\/p>\n
Mix tomato powder, bouillon, oregano, garlic, basil and red pepper in a small bowl, and place in bottom of 1 quart wide mouth canning jar. Mix milk, cornstarch, sugar and salt in the bowl and place on top of tomato mixture. Add tortellini to jar. To use mix contents of jar with 4 C. of water in a large skillet with a lid. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20-25 minutes, until pasta is soft. Stir occasionally, and add more water if needed.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mason Jar Creamy Tomato-Basil Tortellini Heaping \u00bd C. Tomato Powder 1 tsp. Beef Bouillon \u00bd tsp. dried Oregano 1 tsp. Garlic Powder \u00be tsp. dried Basil Pinch Crushed Red Pepper Flakes \u00bc C. non-Instant Milk Powder 1 T. Cornstarch 1 tsp. Sugar 2 tsp. Salt 2 C. dry Tortellini Mix tomato powder, bouillon, oregano, garlic, basil and red pepper in a small bowl, and place in bottom of 1 quart wide mouth canning jar. Mix milk, cornstarch, sugar…<\/p>\n