Friday, October 26, 2012

Pasta Fagoli - Slow Cooker

This one's an adaptation from an Olive Garden copy-cat recipe and we made our own adaptations for Judy and Jerry today - all four of us enjoyed it and voted that it's a keeper recipe for cold nights. The pasta can be any kind - though I wouldn't suggest spaghetti - should be something such as penne or shells, elbow or bowtie -- which is what we used. It turned out thick, like a good stew. See additions below for what we changed from Jennifer Walker's recipe. She has a picture on her site, and I forgot to get a shot of mine in the crockpot.

INGREDIENTS

    • 1 lb ground beef, cooked; drained
    • 1/2 or 1 med onion, chopped; cooked with the ground beef
    • 2 to 3 carrots, sliced
    • 2 cans of diced tomatoes, undrained
    • 1 can of res kidney beans, drained
    • 1 can of white kidney beans, drained
    • 1 box of beef broth or stock (Didn't have this, so used granules and three cups of water - soup was still thick, which we liked)
    • 3 tsp oregano (Did not add - diced tomatoes had oregano and garlic)
    • 3 tsp pepper (Did not add - because of David)
    • 5 tsp parsley (Didn't have this, either)
    • 1 jar of spaghetti sauce
    • I box of pasta (Used farfalle)
  • INSTRUCTIONS

      1. Place all ingredients except pasta into the crockpot and mix well.
      2. Cook on high for 4-5 hours, or low for 7-8 hours.
      3. Add the UNCOOKED pasta the last 45 minutes (which worked perfectly with the farfalle)

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