Crock Pot Pasta and Macaroni

 

CROCK POT SPAGHETTI

Ingredients:

1 1/2 lbs. ground beefs
1 1/2 teaspoons Italian seasoning
2 Tablespoons dry onions
1/2 teaspoon garlic powder
1 teaspoon salt
1 (4 oz.) can mushrooms
3 cups tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces


Directions:

1. Brown ground beef in skillet. Place in crock pot.

2. Add all remaining ingredients (except dry spaghetti) and stir together.

3. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more.

 

 

CROCK POT LASAGNA

Ingredients:

1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can mushrooms
1 pkg. kluski noodles
1 large jar pizza sauce
1 large jar spaghetti sauce
1 pkg. each shredded Colby & Mozzarella cheese


Directions:

1. Cook together hamburger, onion, green pepper and mushrooms. Layer this with the rest of the ingredients in the crock pot.

2. Cook on high for 2 to 3 hours.

 

 

CROCK POT RAVIOLI CASSEROLE

Ingredients:

1.5 lbs. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz. can peeled tomatoes, in thick tomato puree
1 15 oz. can tomato sauce
2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 lb. bow-tie pasta or fettuccine, freshly cooked
1 10 oz. pkg froz.en chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese


Directions:

1. In a large skillet over medium-high heat, cook the ground beef, onion and garlic,stirring often to break up lumps, until the meat loses its pink color, about 5 minutes.

2. Tilt the pan to drain off excess fat, then transfer the beef mixture to a3.5-qt slow cooker.

3. Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon.

4. Cover and slow cook for 7 to 8 hours on low.

5. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.

 

 

CROCK POT STUFFED PASTA SHELLS

Ingredients:

18 jumbo pasta shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 cups Mozzarella cheese, shredded
½ cup seasoned bread crumbs
1 Tablespoon parsley flakes
1 egg, beaten
2 jars meatless spaghetti sauce (15½ oz.. each)
½ cup grated Parmesan cheese


Directions:

1. Cook pasta shells according to directions, just until tender and drain.

2. Brown beef, onion and garlic on stove top, drain. Add Moz.zarella, bread crumbs,parsley and egg.

3. Stuff shells, set aside.

4. Pour 1 jar of sauce into crock pot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese.

5. Cover and cook on low 5 to 7 hours.

 

 

CROCK POT BEEFY PASTA SAUCE

Ingredients:

1.5 pounds ground round
2 (15 oz.) cans tomato sauce
2 (14.5) oz. cans diced tomatoes, undrained
2 (6oz.) cans tomato paste
1 (8oz.) package sliced fresh mushrooms, or omit1.5 cups chopped onions
1 cup water
¾ cup chopped green pepper
2 Tablespoons brown sugar
2 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground red pepper
2 minced cloves garlic
1 beef bouillon cube


Directions:

1. Cook meat in large skillet on medium-high until brown. Stir to crumble.

2. Drain well and place in crock pot. Add tomato sauce and next 14 ingredients.

3. Cover with lid and cook on high for 1 hour and low for 6-7 hours.

 

 

CROCK POT MACARONI AND CHEESE

Ingredients:

1 (16 oz.) pkg. macaroni, cooked & drained
1 Tablespoon salad oil
1 (13 oz.) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3 cups shredded sharp cheddar cheese
1/2 cup melted butter


Directions:

1. Lightly grease Crock Pot. Toss macaroni and oil. Add all remaining ingredients.

2. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.

 

 

CROCK POT MACARONI AND CHEESE 2

Ingredients:

1 large box macaroni, cooked and drained
2 Tablespoons oil
2 sticks butter
1 large can evaporated milk
1 1/2 cups milk
1 large onion, chopped fine
3 cups Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup


Directions:

1. Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put mixture in crock pot and put remaining cheese on top.

2. Let simmer in crock pot on low for 4 or more hours.

 

 

CROCK POT MACARONI & CHEESE 3

Ingredients:

2 cups dry macaroni
2 lb. box Velveeta cheese
1 stick butter
3 cups milk


Directions:

1. Cook macaroni until almost done.

2. In crock pot on high, mix butter and cheese cut in small pieces until melted.

3. Add macaroni, milk and stir well. Set crock pot on low until meal time, stirring occasionally.

 

 

CROCK POT MACARONI

Ingredients:

1 (8 oz.) pkg. macaroni
1 large can evaporated milk
1 1/2 cups milk
2 eggs, beaten
1/4 cup melted butter
1 teaspoon salt
3 cups sharp cheese
Pepper to taste


Directions:

1. Cook and drain macaroni. Grate cheese. Grease crock pot.

2. Mix all ingredients in crock pot. Reserve some of the cheese to put on top. Sprinkle with paprika.

3. Cook on low for 3 1/4 hours.

 

 

CROCK POT FARMHOUSE MACARONI AND CHEESE

Ingredients:

3 cups cooked elbow macaroni, rinsed and drained
2 Tablespoons Hormel bacon bits
1/4 cup chopped onion
1-3/4 cups (one 14-1/4 ounce can) stewed tomatoes, undrained
1 - 1/2 cups (6 oz.) shredded cheddar cheese
1 (10-3/4 oz.) can cream of mushroom soup


Directions:

1. In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes and cheddar cheese.

2. Pour mushroom soup over top. Mix well to combine.

3. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

 

 

CROCK POT LASAGNA

Ingredients:

1 lb. ground beef
1 large onion, chopped
2 garlic gloves, minced
1 can (29 oz.) tomato sauce
1 cup water
1 can (6 oz.) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8oz.) no-cook lasagna noodles
4 cups (16 oz.) shredded mozzarella cheese
1 1/2 cups (12 oz.) small-curd cottage cheese
1/2 cup grated Parmesan cheese


Directions:

1. In a skillet, cook beef, onion and garlic over med. heat until meat is no longer pink; drain.

2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.

3. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker.

4. Arrange a third of the noodles over sauce (break the noodles if necessary).

5. Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

6. Cover and cook on low for 4-5 hours or until noodles are tender.

 

 

CROCK POT SPAGHETTI SAUCE

Ingredients:

4 Tablespoons cooking oil
1 small onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 ½ cup water
½ teaspoon pepper
½ teaspoon red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 teaspoon salt
½ teaspoon oregano
2 lbs. sausage (Italian links or country style)


Directions:

1. Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender.

2. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting.

3. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot.

4. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.)

 

 

CROCK POT MACARONI PIE

Ingredients:

8 oz. box (cooked) macaroni
3 cup grated cheese
1 (16 oz.) can of evaporated milk
1 1/2 cup sweet milk
2 eggs
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste


Directions:

1. Combine cooked macaroni with other ingredients and pour into a greased crockpot.

2. Cook 3 1/2 hours on medium heat.

 

 

CROCK POT PASTA AND BROCCOLI

Ingredients:

1 medium onion
1 can cream of mushroom soup
1 lb. Velveeta
1 pkg. frozen broccoli & cauliflower
1 pkg. shell noodles


Directions:

1. Mix onion, cream of mushroom soup and Velveeta in a slow cooker/Crock Pot on high until melted.

2. Add broccoli and cauliflower until hot. Add cooked shells right before serving.

 

 

CROCK POT SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

Ingredients:

1 lb. Italian sausage
3-4 boneless chicken breasts cut into 1-inch chunks
1 cup chopped green pepper
1 cup chopped onion
1-2 teaspoon Italian seasoning
2 (4 oz. each) cans mushroom stems and pieces, drained
2 jars spaghetti sauce
Hot cooked pasta


Directions:

1. In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.

2. Remove to plate and cut into 1/2 to 1-inch chunks.

3. In same skillet, brown chicken pieces. Place sausage and chicken in slow cooker. Add pepper and onion.

4. Sprinkle with Italian seasoning. Add mushrooms. Pour sauce over everything.

5. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.

 

 

CROCK POT SUN-DRIED TOMATO SPAGHETTI SAUCE

Ingredients:

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz. whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine1
1 teaspoon dried fennel seed
1 1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon pepper
Salt to taste


Directions:

1. Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.

 

 

CROCK POT VEGETABLE PASTA

Ingredients:

2 Tablespoons butter or margarine
1 zucchini, 1/4" slice
1 yellow squash, 1/4" slice
2 carrots, thinly sliced
1 1/2 cups mushrooms, fresh, sliced
1 package broccoli, frozen, cuts
4 green onions, sliced
2 to 3 cloves garlic, minced
1/2 teaspoon basil, dried
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup parmesan cheese, grated
12 ounces fettuccine
1 cup mozzarella cheese, shredded
1 cup cream
2 egg yolks


Directions:

1. Rub crock pot sides with butter.

2. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot.

3. Cover; cook on High 2 hours.

4. Cook fettuccine according to package directions; drain.

5. Add cooked fettuccine, mozzarella, cream and egg yolks. Stir to blend well.

6. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.

 

 

CROCK POT SPAGHETTI

Ingredients:

1 lb. ground beef, browned (put into crockpot)
1 envelope spaghetti sauce mix
2 Tablespoons instant minced onion
8 oz. can tomato sauce
4 1/2 cup tomato juice or V-8
4 oz. can mushrooms, drained
4 oz. dry spaghetti broken into thirds (about 1 1/2 cup)


Directions:

1. Combine all but spaghetti noodles in crockpot and stir.

2. Cover and cook on low 6-8 hours. Turn to high for last hour and add spaghetti. Stir often.

 

 

CROCK POT SPAGHETTI SAUCE #1

Ingredients:

1 pound ground beef
chopped onion -- to taste
2 cans tomatoes -- (1 lb.) cut up
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (12 oz.)
1 cup beef broth (bouillon)
2 Tablespoons parsley
1 Tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper


Directions:

1. Brown meat and onion in fry pan, drain off fat; transfer to crock pot.

2. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti.

 

 

CROCK POT SPAGHETTI SAUCE #2

Ingredients:

3- 15 oz. cans tomato sauce
1- 12 oz. can tomato paste
2 Tablespoons minced onions
1 teaspoon chili powder
1-1/2 teaspoons garlic powder
1-1/2 teaspoons Italian seasoning


Directions:

1. Cook on low in crockpot for 4-1/2 hrs.

 

 

CROCK POT SPAGHETTI SAUCE #3

Ingredients:

1-6 pound can crushed tomatoes
2-15 ounce cans diced tomatoes
1-12 ounce can tomato paste
1 pound Italian sausage or ground beef, cooked and broken up
1 large green pepper, diced
1 medium onion, chopped
3-4 cloves of garlic, minced
Italian seasoning, oregano, celery salt, celery seed-to taste.


Directions:

1. Sauté the peppers, onions, and garlic in a bit of oil, and put it in the crockpot.

2. Add all other ingredients to the pot and cook on low all day.

 

 

CROCK POT SPAGHETTI SAUCE #4

Ingredients:

1 1/2 lbs. ground chuck, browned
1 1/2 cups chopped onion
2 cloves garlic
1 15oz. can tomato sauce
2 6oz. cans tomato paste
1 Tablespoon salt
2 teaspoons dried oregano
1/4 teaspoon thyme
1 bay leaf


Directions:

1. In crock pot combine all ingredients. Stir well, and cook on high 4-5 hours.

 

 

CROCK POT EASY SPAGHETTI

Ingredients:

1 lb. ground chuck
1/2 cup chopped onion
2 cloves garlic, minced
2 (8 oz. each) cans tomato sauce
1 to 1 1/2 teaspoons Italian seasoning
1 (4 oz.) can sliced mushrooms, drained
3 cups tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces


Directions:

1. Brown ground chuck in skillet, drain and put in Crock Pot. Add all remainingingredients except dry spaghetti; stir well.

2. Cover; cook on Low 6 to 8 hours (High:3 to 5 hours). Turn to high last hour and stir in dry spaghetti.

 

 

CROCK POT VEGGIE AND HAM MACARONI AND CHEESE

Ingredients:

1-1/2 cups (one 12 fluid oz. can) Carnation Evaporated Skim Milk
3 Tablespoons all-purpose flour
1-1/2 cups (6 oz.) shredded Cheddar cheese
2 teaspoon prepared mustard
1/4 teaspoon black pepper
2-1/2 cups hot cooked elbow macaroni
1 cup extra-lean ham
1 cup (one 8 oz. can) cut green beans, rinsed and drained
1 cup (one 8 oz. can) sliced carrots, rinsed and drained


Directions:

1. In a covered jar, combine evaporated skim milk and flour. Shake well to blend.

2. Pour milk mixture into a large skillet sprayed with butter flavored cooking spray.

3. Cover over medium heat for 3 minutes or until mixture starts to thicken, stirring often.

4. Stir in Cheddar cheese, mustard and black pepper. Pour mixture into a crock pot.

5. Add macaroni, ham, green beans and carrots. Mix well to combine.

6. Cover and cook on LOW for 4 to 6 hours. Mix well before serving

 

 

CROCK POT PASTA WITH EGGPLANT SAUCE

Ingredients:

1 medium eggplant
1 medium onion -- chopped
1 can Italian-style tomatoes -- (28 ounce) cut up
1 can tomato paste -- (6 ounce) Italian-style
4 oz. mushrooms sliced and lightly sautéed
2 cloves garlic -- minced
1/4 cup dry red wine
1/4 cup water
5 1/2 teaspoon dried oregano -- crushed
1/2 cup kalamata olives -- pitted & sliced (or pitted ripe olives)
2 Tablespoons fresh parsley -- snipped
4 cups cooked pasta -- hot cooked penne pasta
1/3 cup Parmesan cheese -- grated or shredded
2 Tablespoons toasted pine nuts -- optional


Directions:

1.Peel eggplant, if desired; cut eggplant into 1-inch cubes.

2. In a 3 1/2 to 5 1/2 quart slow cooker combine eggplant, onion, undrained tomatoes, tomato paste,mushrooms, garlic, wine, water, and oregano.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for31/2 to 4 hours.

4. Stir in olives and parsley. Season to taste with salt and pepper.

5. Serve over pasta with Parmesan cheese.

 

 

 


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