[recipe] CrockPot Baked Penne

[Guest guest]

This is my vegetarian version of how

I made the crockpot baked ziti recipe

that was recently shared on the slowcooker

group. The results were great. Even my

omnivorous dh loved it.

 

For those of you concerned with the pasta

being gummy, undercooked or scorched

by being placed in the slowcooker uncooked,

let me assure you it came out just fine;

I was very pleased with the texture of every

noodle. I chose to use a smaller penne pasta

shape over the larger ziti pasta; I think macaroni

would work just as well. I definitely heeded

advice to cook on the low setting for 4 hours,

and glad I did. I think a person could get away

with the low setting cooking for maybe

5 hours, but wouldn't leave it longer than that.

This is a dish you'd want to put together at

lunch time to be ready for dinner.

I made it at 2pm and we ate at 6pm.

I used a 3 quart size crockpot.

Here it is:

 

Crock-Pot Baked Penne

 

12 oz. Veggie ground *

1 medium chopped onion

1 Tbs. olive oil

2 tsp Italian seasoning

1/2 tsp. of granulated garlic

4-3/4 cups red pasta (spaghetti) sauce

1 cup water, divided

2 cups ricotta cheese

1-1/4 cups mozzarella-provolone shredded cheese

blend, divided

3 cups small penne pasta [uncooked]

 

1. In a large soup pot on medium high, saute

the onion with the olive oil. Add the veggie ground,

spaghetti sauce with 1/2 cup of the water, garlic

and seasoning. Stir until warmed through, then

take off heat to start layering in the crock-pot.

2. In a medium bowl stir together the ricotta cheese

and 3/4 cup shredded cheese.

3. Coat the inside of your crock-pot with non-stick

cooking spray or rub a few teaspoons of olive oil to

coat inside.

4. Spoon 2 cups of the sauce mixture onto the bottom

of the crock-pot, then top with 2 cups of the pasta.

Drop half of the cheese mixture by spoonfuls over the

pasta, and spread around with the back of the spoon.

5. Layer another 2 cups sauce mixture, remaining cup

of pasta, then the rest of the cheese mixture.

6. Mix the remaining 1/2 cup of water with the remaining

sauce mixture and pour over the layered casserole in

the crock-pot.

7. Cover with lid and cook on low 4-5 hours.

8. Carefully remove lid and sprinkle with remaining

1/2 cup shredded cheese. Let stand 10 minutes or until

cheese is melted.

 

Yield: Serves 4 to 5

Serving suggestion: mixed green salad and garlic bread

on the side with nice fruity red wine.

 

* The veggie ground were MorningStar Farms brand

Meal Starters Grillers Recipe Crumbles.

You can find these in WalMart and many

other stores these days, stocked in the freezer cases,

and usually near the breakfast-type items.

Here is a link:

http://www.kelloggs.com/brand/msfarms/

 

~ PT ~

 

Do you wish to rise?  Begin by descending.

You plan a tower that will pierce the clouds?

Lay first the foundation of humility.

~ Augustine (354-430)