16 oz. box elbow or
Spiral Pasta (uncooked but rinsed)
1 ½-2 pound lean ground chuck, cooked, rinsed, and drained
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni (I used turkey pepperoni)
1 ½-2 pound lean ground chuck, cooked, rinsed, and drained
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni (I used turkey pepperoni)
Italian
seasoning, to taste
1/2 c. 3”
kale leaves, cooked in olive oil until withered, about 20 seconds
1
c. chopped romaine, optional (for crunch)
8
oz. sliced mushrooms, fresh or canned, drained
32 oz pasta sauce, your choice
1/2 cup water
1 ½-2 cups shredded mozzarella cheese
Line crock pot. Place ground chuck in bottom. Sauté the onion, garlic and green bell pepper, until tender. Rinse pasta and place in the crockpot Add pepperoni, kale & romaine. Pour pasta sauce and 1/2 cup water over noodle mix. Stir. Top with shredded Mozzarella. Cover and cook on low for 6 hours, or on high for 3. Serve with fresh tossed salad and bread. Yummy!
32 oz pasta sauce, your choice
1/2 cup water
1 ½-2 cups shredded mozzarella cheese
Line crock pot. Place ground chuck in bottom. Sauté the onion, garlic and green bell pepper, until tender. Rinse pasta and place in the crockpot Add pepperoni, kale & romaine. Pour pasta sauce and 1/2 cup water over noodle mix. Stir. Top with shredded Mozzarella. Cover and cook on low for 6 hours, or on high for 3. Serve with fresh tossed salad and bread. Yummy!
(1st photo is before cheese was added)
(2nd photo is after cheese was added, and ready to serve)
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