Slow Cooker Pasta Bake Recipe
Description
This slow cooker pasta bake is a hearty and delicious meal that is perfect for a busy weeknight. The slow cooker does all the work and makes this dish incredibly easy to make. The pasta is cooked in a creamy sauce that is full of flavor and is finished off with a layer of cheese for a cheesy, creamy finish. The pasta bake is also a great way to use up leftovers or any extra ingredients you have on hand. It's a great way to use up all those odds and ends in the fridge. Plus, it's a budget-friendly meal that the whole family will love.
This slow cooker pasta bake is sure to become a family favorite. It's a simple and easy dish that requires minimal effort and is packed full of flavor. It's a great way to get some extra vegetables into your diet, as it uses lots of vegetables, such as mushrooms, onions, garlic and tomatoes. Plus, you can use any type of pasta you like, so you can switch up the flavors and textures to keep things interesting. This dish is also a great way to use up any leftovers you have in the fridge.
Ingredients
1 lb (450g) of pasta, such as penne, rigatoni, or macaroni
2 tablespoons of olive oil
1 cup (240ml) of mushrooms, chopped
1 onion, diced
3 cloves of garlic, minced
1 can (14oz/400ml) of diced tomatoes
1 cup (240ml) of chicken or vegetable broth
1 teaspoon of Italian seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup (120ml) of heavy cream
2 cups (480ml) of shredded cheese, such as cheddar, Monterey jack, or mozzarella
Optional: Fresh herbs, such as basil or parsley, for garnish
Instructions
1. In a large pot, cook the pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic and cook until the vegetables are softened, about 5 minutes. Add the diced tomatoes and cook for an additional 2 minutes.
3. Transfer the cooked vegetables to the slow cooker. Add the cooked pasta, chicken or vegetable broth, Italian seasoning, salt, and pepper. Stir to combine.
4. Cover and cook on low heat for 3-4 hours or on high heat for 1-2 hours, until the pasta is cooked and the sauce is thick and creamy.
5. Turn the slow cooker to the warm setting. Add the heavy cream and stir to combine. Sprinkle the cheese over the top and cover. Let the cheese melt for 5 minutes before serving.
6. Garnish with fresh herbs, if desired. Serve warm.
Equipment
Large pot
Large skillet
Slow cooker
Notes
This dish can be easily customized to your taste. Feel free to use your favorite type of pasta or add additional vegetables, such as bell peppers, spinach, or zucchini. You can also use any type of cheese you like. This dish can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F (175°C) oven until the cheese is melted and the dish is heated through.
Nutrition
This slow cooker pasta bake is a hearty and nutritious meal. One serving contains approximately 367 calories, 16 grams of fat, 37 grams of carbohydrates, and 16 grams of protein. It is also a good source of fiber, vitamins, and minerals. This dish is also a great way to get some extra vegetables into your diet.
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