Crockpot Polish Style Sausage and Pasta



1/2 pound Lean ground beef

1 pound Kielbasa sausage, sliced

28 ounce can whole tomatoes, undrained

9 ounces pkg frozen French-cut green beans

1/2 cup Red wine

2 to 3 cloves garlic, minced

1 Med onion, sliced in rings

1 Med green pepper, chopped

1 teaspoon Basil, crushed

1/4 teaspoon Pepper

1 pound Pasta of your choice -(I use Bow Tie Pasta)

4 ounces Parmesan cheese



In a medium skillet, sauté ground beef. When browned, transfer to crockpot.

Add all other ingredients except pasta & Parmesan. Simmer on low for 6-8

hours. Cook pasta according to directions. Ladle Kielbasa over pasta in

large bowls. Pass the Parmesan cheese to garnish.

Crock Pot Goulash



1 (7 ounce) box pasta shells or elbow macaroni

1 lb ground beef

1 tablespoon onion powder

1 (28 ounce) jar traditional spaghetti sauce (I use

Ragu)

1 (4 ounce) jar sliced mushrooms, drained (optional)

parmesan cheese (for serving)



Cook pasta according to package directions. Drain.

Brown meat. Drain.

Combine meat, pasta, spaghetti sauce, onion powder and

mushrooms (if

using) in crock pot. Mix well.

Cover. Cook on High for 1 hour.

Reduce heat to Low for 30 minutes.

Serve with Parmesan cheese.

Crockpot Chicken Mushroom Pasta



2 - 3 pound fryer whole or cut up

2 stalks celery sliced

2 onions chopped

1 teaspoon salt

1/2 cup chicken broth or water

1 can (6 ounces) tomato paste

1/4 cup dry sherry

1 teaspoon leaf oregano

1 pound mushrooms sliced or 2 cans

(4 ounces each) sliced mushrooms drained

2 tablespoons butter

2 tablespoons flour

1/2 cup heavy cream or half and half cream



Place fryer in crockpot with celery, onions and salt. Combine chicken broth

with tomato paste and pour over ingredients in crockpot. Add sherry,

oregano and mushrooms; stir to moisten all ingredients. Cover and cook on

LOW for 8 - 10 hours or on HIGH for 3 1/2 - 5 hours. Remove chicken;

bone meat and dice.

Return meat to crockpot. Knead butter and flour together and add with

cream; stir well.

cover and cook on HIGH for 30 minutes to 1 1/2 hours or on LOW for 3 - 5

hours.



Serves 4 - 6.

Crockpot Ziti Bake

This recipe is really good and I have done this in my crock pot. Which makes it nice for summer as then you do not have to turn the oven on.

Ingredients

• 1 lb. Ziti Macaroni
• 1 lb ground beef
• 1 (15 oz) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg slightly beaten
• 2 15 oz jars or 1 29 oz jar spaghetti sauce
• 1 8 oz package mozzarella cheese, shredded

Sprinkle in or chop as much fresh parsley as you want.

Directions

Cook your macaroni in a large stockpot and your meat in the skillet until done (about 10 minutes), stirring occasionally. Drain macaroni and set aside, add beef to macaroni pan with heat off. Add ricotta cheese, parmesan cheese, parsley, egg, (salt and pepper also if used) and half of spaghetti sauce until well mixed. Add macaroni, mix until well coated. Add to crockpot and top with rest of spaghetti sauce. I cooked it for 10 hours on low. I had everything ready the night before so I threw it all in the crock pot. I added the mozzarella cheese on top about a half an hour before dinner.

Oven Directions

If using oven, set for 350 degrees F about 1 hour before dinner. Add mixture to a 13x9-inch baking pan and pour remaining spaghetti sauce over top evenly and sprinkle with mozzarella cheese. Bake for 20 minutes.

CROCKPOT MACARONI & CHEESE

8 oz pkg. of macaroni
½ cup oleo
1 lg. can Carnation cream
2 eggs
1 ½ cup milk
pepper to taste
1 tsp salt
extra med. Cheese and paprika
2 cups sharp cheese
1 cup medium cheese

Cook and drain 8 oz of macaroni, then mix all ingredients
together(except the extra medium cheese and paprika for the
topping). Pour mixture into a greased crockpot-greased with
oleo. Sprinkle top with the extra cheese and paprika. Cook on
low for 3 ½ to 4 hours.

Crockpot Lasagna
3 cups cottage cheese
2 eggs
2 teaspoon dried parsley
8 to 10 lasagna noodles, UNCOOKED
Spaghetti sauce, see recipe below
3 to 4 cup mozzarella cheese

Spray a large 5 to 6 quart Crockpot with a non stick spray such as Pam. In a small bowl combine cottage cheese, eggs and parsley, set aside. Put a layer of lasagna noodle on the bottom of the Crockpot. breaking them if needed to fit. Spoon 1/3 of the sauce over the noodles. Then spoon 1/3 of the cottage cheese and 1/3 of the mozzarella cheese over this. Repeat layers 2 more times. Cook on low for 5 to 6 hours. Before serving, turn off Crockpot and remove lid and let it sit for a bit to cool down and firm it up for serving.

Spaghetti Sauce
1 lb. hamburger
1 small to medium onion, chopped
1 green or red pepper, chopped
4 to 5 large mushrooms or small ones, chopped
2, 14 oz., caned diced tomatoes
1, 8 oz., can tomato sauce
1, 6 oz., can tomato paste
1½ tablespoon Italian seasonings
2 teaspoon salt or to taste
1 tablespoons juice crystals
small amount of water to thin sauce

In a large frying pan or sauce pan cook hamburger, onions, peppers and mushrooms until meat is no longer pink and veggies are tender. In a blender puree diced tomatoes and add to hamburger/veggie mix. Add the tomato sauce and paste, Italian seasonings, salt and cane juice crystals. You can thin out the sauce with a little bit of water, you want it a little thinner than normally because the lasagna noodles will absorb the liquid. Use the sauce in the above Crockpot Lasagna recipe.

Chicken Lasagna



This is similar to Chicken Spaghetti in ingredients

and flavor. Very tasty!



2 large chicken breast halves, boneless

2 ribs celery chopped

1 small onion, chopped, or 1 to 2 tablespoons dried

minced onion

1/2 teaspoon thyme

salt and pepper to taste

6 to 9 lasagna noodles

1 package frozen spinach, thawed and squeezed dry

6 ounces fresh mushrooms, thickly sliced, or 1 4 to 8

ounce can

1 1/2 cups shredded Cheddar and American cheese

mixture

1 can "light" cream of mushroom soup

1 can tomatoes with green chiles

1 package (1 ounce) dry chicken gravy mix

3/4 cup reserved broth



In a 2-quart saucepan, simmer chicken breasts with

celery, onion, thyme, salt, and pepper until tender,

about 25 minutes. Remove chicken and let cool; cut in

bite-size pieces or shred. Reserve 3/4 cup of broth.

Discard remaining broth or freeze to use in another

recipe. Break lasagna noodles in half; boil for about

5 to 8 minutes, until just a little flexible. Drain

and rinse with cold water for easier handling. In a

medium bowl, combine soup, tomatoes, gravy mix, and

reserved broth. In a 3 1/2 to 4-quart crockpot,

pour in 3/4 cup of the soup mixture. Place 4 to 6

lasagna noodle halves on top of the soup mixture. Add

1/3 of the spinach, 1/3 of the chicken, 1/3 of the

mushrooms, and 1/2 cup of shredded cheese. Pour

another 3/4 cup soup mixture over all. Repeat layers 2

more times, ending with remaining soup mixture. Cover

and cook on low for 4 to 5 hours. If cooked too long,

the noodles might become mushy, so check after about 4

1/2 hours.



Serves 4.

Crockpot Lemon-Herb Chicken & Pasta



1 to 1 1/2 pounds frozen chicken tenders, thawed

1 packet Lemon Herb Sauce mix

2 small summer squash or zucchini, halved and sliced

1/4-inch thick

1 bunch green onions, sliced 1/2-inch thick

1/4 cup water

salt and pepper to taste

1 cup frozen peas, thawed under hot water

3 to 4 cups hot cooked pasta (raddiatore, spirals,

etc), about 8 ounces

1/2 cup whipping cream



Wash chicken pieces; combine with squash, green

onions, sauce mix, and water in crock pot; salt and

pepper to taste. Cover and cook on low 5 to 7 hours;

add peas during last 15 minutes. Add hot pasta and

cream last 5 minutes.



Serves 4 to 6.

Macaroni, Hamburger & Tomatoe Casserole

Serving Size : 4



2 Pounds ground beef

1/2 Cup chopped onion

1 Clove garlic -- minced

2 1 Pound cn tomatoes

1 Cup tomatoe juice

1/4 Teaspoon salt & pepper

1/2 Teaspoon dried oregano

1 Teaspoon chili powder optional

2 Cups uncooked elbow macaroni



Brown meat, onions and garlic in skillet and drain.

Combine tomatoes, tomato juice,and 1-1/2 C water in

crockpot.Add drained meat, onions garlic salt and stir

in seasonings. Mix well and cook on low 6-8 hours.

Stir in uncooked macaroni and continue cooking 2-3

hours, until macaroni is tender.