Monday, April 9, 2012

Slow Cooker Mosticolli

I have said before I love my slow cooker, it makes life much more manageable. To save time when I come in from the grocery I brown the ground beef that will be used to make recipes that require browned ground beef. I drain it and let it cool, then package 2 cups of crumbles(about 1lb) in a quart sized freezer bag and freeze flat.  It saves me one more step when it comes time for meal prep. I hope you find this time saving plan useful.

So on to the recipe:

Slow Cooker Mosticolli:

mosticolli or penne pasta 1lb uncooked
2 cups shredded mozzarella cheese
1 jar spaghetti sauce
1 can cheddar cheese soup
1 tsp Italian seasoning
1 can seasoned diced tomatoes undrained
1/2 can water
1lb of ground beef (if you are using the crumbles
1/2 cup of chopped onion (to save time and energy I use frozen)
1/2 cup of bell pepper (again I use frozen)
one clove garlic (or 1tsp crushed garlic from the jar)
I also highly recomend the slow cooker liners for this recipe for easy clean up! I have fallen in love with them as well and think they have contributed to my love of the slowcooker. They make clean up so much easier.

If you are using the pre cooked beef crumbles I take them out the night before and thaw in the fridge.
In the morning I saute the frozen or fresh onion, bell pepper and garlic in olive oil. If your beef isn't pre cooked brown it all at the same time.
In the lined slow cooker, add 1/2 the cheese and all other ingredients give a nice stir to mix everything.  Spread the remaining cheese on top cover and cook on low for 6 hrs. 

When I come in from work I make a loaf of garlic bread and a bag salad and dinner is on the table in 10 minutes.

I hope your family enjoys this recipe as much as my family does.