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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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I adapted this recipe for my crock-pot. Having 2 devout carnivores and 1 devout vegetarian in the house, it pleased both. I have a smaller crockpot that I use for my vegetarian crockpot and I added meat last. Ingredients:
1 (1 lb) package uncooked ziti pasta |
1/2 lb lean ground beef |
1 (29 ounce) can tomato sauce |
1 (8 ounce) can tomato sauce |
1 1/2 cups shredded part-skim mozzarella cheese, divided |
1 (8 ounce) can mushroom stems and pieces |
5 ounces frozen chopped spinach, thawed and squeezed dry |
1/2 cup ricotta cheese |
4 teaspoons italian seasoning |
2 garlic cloves |
1/2 teaspoon garlic powder |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1/2 cup water |
1 tablespoon parmesan cheese |
1 1/2 ounces pepperoni |
Directions:
1. Cook pasta until just tender.
2. Cook ground beef until no longer pink, drain.
3. Transfer meat to a large bowl.
4. Add 29 oz tomato sauce, 1 c mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian Seasoning, garlic, garlic powder, red pepper flakes and pepper.
5. Fold pasta into meat mixture.
6. Pour into crockpot.
7. Combine water and remaining tomato sauce and pour over pasta mixture.
8. Sprinkle with Parmesan cheese and remaining mozzerella cheese.
9. Top with pepperoni.
10. Cover and bake on low for 5 to 6 hours.
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