Crock Pot Pasta and Macaroni

CROCK POT SPAGHETTI

Ingredients:

1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. 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 lg. jar pizza sauce
1 lg. 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 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excessmoisture
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 c. Mozzarella cheese, shredded
½ c. seasoned bread crumbs
1 tbsp. parsley flakes
1 egg, beaten
2 jars meatless spaghetti sauce (15½ oz. each)
½ c. 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 Mozzarella, 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
3/4 cup chopped green pepper
2 TBS brown sugar
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/8 tsp 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 tbsp. salad oil
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1 tsp. salt
3 c. shredded sharp cheddar cheese
1/2 c. 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 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. 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 c. dry macaroni
2 lb. box Velveeta cheese
1 stick margarine
3 c. milk

Directions:

1.  Cook macaroni until almost done. 

2. In crock pot on high, mix margarine 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 lg. can evaporated milk
1 1/2 c. milk
2 eggs, beaten
1/4 c. melted margarine
1 tsp. salt
3 c. 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 Tblsp Hormel Bacon Bits
1/4 cup chopped onion
1-3/4 cup (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 tsp salt
1 tsp 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 tbsp. cooking oil
1 sm. onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 1/2 c. water
1/2 tsp. pepper
1/2 tsp. red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. 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 c. grated cheese
1 (16 oz.) can of evaporated milk
1 1/2 c. sweet milk
2 eggs
1/4 c. margarine 1 tsp. 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 med. 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.