SLOW-COOKER VEGETABLE SPAGHETTI SAUCE
Fennel seed adds spunk to this veggie spaghetti sauce combo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
- In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
- Cover; cook on Low heat setting 7 hours.
- Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
- Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg
VEGETABLE PASTA SAUCE (CROCK POT)
This sauces simmers all day to blend the flavours. Dinner can be on the table in no time after a hard day's work. There are so many chunky vegetables in this that the meat lovers won't even miss the meat :) This sauce makes a lot but freezes well. Created for Ready, Set, Cook! Winter 2005.
Provided by Pamela
Categories Sauces
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomatoes, spinach, carrot, onion, mushrooms, celery, water, butter, and milk powder in a blender and blend well.
- Pour into a crock pot and add seasonings, tomato paste, and cheese.
- Cook on low for 8 hours or high for 5 hours.
- Serve over your favourite pasta.
Nutrition Facts : Calories 70.8, Fat 1.7, SaturatedFat 0.8, Cholesterol 3.6, Sodium 291.1, Carbohydrate 12.6, Fiber 3.3, Sugar 7.6, Protein 3.7
VEGETARIAN CROCK POT SPAGHETTI SAUCE
Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.
Provided by Dreamer in Ontario
Categories Spaghetti
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions and carrots in oil in large nonstick skillet over medium heat.
- Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
- Cover crock pot and cook on low for 7-8 hours.
- Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
- Cook, uncovered, for 1 more hour to thicken sauce.
- At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
- Wrap, label, and freeze the sauce up to 3 months.
- To thaw and reheat, thaw sauce overnight in refrigerator.
- Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
- You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
- Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.
CROCK POT VEGETABLE PASTA
Make and share this Crock Pot Vegetable Pasta recipe from Food.com.
Provided by Audrey M
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rub 2 Tablespoons of butter or margarine in liner of crock pot.
- Place zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic and seasonings in bottom of crock pot.
- Sprinkle Parmesan cheese on top of vegetables.
- Cover and cook on High for 2 hours.
- Cook fettucini according to package directions; drain. Add cooked fettucine, mozzarella cheese, cream and egg yolks. Stir ingredients into crock pot.
- Place lid back onto crock pot and cook for 15 to 30 minutes until heated.
- Can turn to LOW up to 30 minutes before serving.
Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 16.2, Cholesterol 189.7, Sodium 561.9, Carbohydrate 42.7, Fiber 3.2, Sugar 3.6, Protein 22
PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)
I made this soup recently it's delicious! You can make this in a crock pot but you will have to brown the meat with veggies firstly in a skillet. Double the recipe if desired. The ground beef can be made ahead of time, if you have freezer-ready ground beef, even easier! Feel free to adjust ALL ingredients to suit taste. You can really use any kind of pasta that you like for this, I prefer spaghetti, for a thicker soup decrease the water.
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
- Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
- Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
- Add in the the Parmesan cheese the last 20 minutes of cooking.
- Add in the cooked pasta before serving and heat through.
- Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).
Nutrition Facts : Calories 523.6, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1075.1, Carbohydrate 55.9, Fiber 5.6, Sugar 23.6, Protein 29.4
VEGETABLE PASTA SAUCE
Im always looking for new ways to get my family to eat more veggies, they love this one, very fresh tasting and filling. Could be adapted for the crock pot. Serve over spagetti.
Provided by Calee
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large pot saute the onion in olive oil until translucent then add garlic.
- Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
- Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
- When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.
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16 CROCK POT PASTA RECIPES THAT ACTUALLY TASTE AMAZING
CROCKPOT PASTA – WELLPLATED.COM
From wellplated.com
4.8/5 (10)Total Time 4 hrs 10 minsCategory Main CourseCalories 546 per serving
- Heat the olive oil in large nonstick skillet over medium-high heat. Once hot, add the mushrooms and onions, and sauté until they're beginning to brown and soften, about 6 minutes. Add the bell pepper and cook for 3 minutes, then add the garlic. Add the spinach a few handfuls at a time, stirring and cooking until spinach wilts and the garlic smells fragrant, 1 to 2 additional minutes. Remove from the heat and set aside.
- In a medium bowl, combine the ricotta, egg, salt, and pepper, until combined. Stir in 1/2 cup mozzarella and Parmesan.
- Generously coat the inside of a 4-quart or larger slow cooker with cooking spray. Spread a thin layer of sauce on the bottom, then top with half of the pasta noodles. Pour 2 cups sauce over the top and spread it into an even layer with the back of a spoon or spatula. Dollop half of the ricotta mixture on top, then sprinkle with half of the sautéed vegetables.
- Repeat the layers: remaining noodles, 2 cups of sauce, remaining ricotta, and remaining vegetables. Pour the remaining sauce on top and spread evenly. Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours. Check at the 3 (on low) or 1 (on high) hour mark to ensure the pasta does not over cook. To check for doneness, use a fork to pull a "test" noodle from the center of the slow cooker. Once it is tender, the pasta is done.
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