Tuesday, February 19, 2013

Roasted Veggie Slow Cooker Pasta

I've recently seen a lot of people talking about crock pot lasagna lately, and then Mr. Food's Test Kitchen made it today on TV, so I decided to try something similar. A couple of days ago, I took a large Sam's Club size bag of Eat Smart broccoli, cauliflower and carrot mix and a large Sam's Club sized portobello mini mushrooms, a red onion and some garlic and tossed with olive oil and baked it until tender. I've been eating from that since then, but today decided to reutilize the veggies. I didn't want to run to the store in this frigid air, so I took what I had for pasta sauce (1 jar/can or equivalent), 1 box of Rotini, 1.5 cups of cottage cheese and about 2 cups of shredded cheese (I have morel/leek flavor from Sam's club, delicious!). 

Crock pot that for about 4 hours on low.  It came out delicious!  If you've got to get the ingredients, go for the mozzarella and ricotta cheeses.  Again, I just used what I had.  I will definitely make this again though.







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