Great Slow Cooker Pasta Meals....

Here's some great pasta dishes for those pasta lovers out there.


Cheesy Italian Tortellini

What you need:

1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Make It:

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.

Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.

Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.



Meatballs Over Buttered Noodles

What you need:

2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter

Make It:

In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.

Stir in the meatballs. Cook on high heat for 3-4 hours.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.

In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.




Angel Chicken

What you need:

4 ounces PHILADELPHIA Cream Cheese, softened
1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
1/2 pound angel hair pasta, uncooked
2 tablespoons chopped fresh parsley

Make It:

Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker.

Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.



Egg Noodle Lasagna

What you need:

6 1/2 cups uncooked wide egg noodles
3 tablespoons butter
1 1/2 pounds ground beef
2 1/4 cups spaghetti sauce
6 ounces process cheese (ex. Velveeta), cubed
3 cups shredded mozzarella cheese

Make It:

Cook noodles according to package directions; drain. Add butter; toss to coat.

In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker.

Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.

Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.




Shrimp Jambalaya

What you need:

1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 pound cooked shrimp, peeled and deveined


Make It:

In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.

Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.

Stir in shrimp, and cook 2 minutes, until shrimp are heated through.




Crock Pot Portobello Chicken

What you need:

4 frozen bone-in chicken breast halves
8 portobello mushroom caps
1 (8 ounce) bottle Italian-style salad dressing
1 (8 ounce) package angel hair pasta

Make It:

Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps.

Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours.

A few minutes before serving, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and two mushroom caps, and drizzle sauce over the top.

If You are a pasta lover then these recipes are worth trying.

Send me a post if you like the recipes...