Slow Cooker Pasta Bake

Slow Cooker Pasta Bake So many of you have asked me for more slow cooker recipe ideas. Here’s one that should please all the family. You could start with some sliced chorizo, pepperoni or chicken, stir in tinned tuna with the tomatoes, or as I have here, keep it vegetarian. Although I confess I added some chopped cooked chicken for my inflexible teenage carnivore when serving up as as he questioned “where’s the meat?”! If you don’t own a slow cooker, you could easily make this in a low oven (130 fan) or on the hob. If cooking on the hob, cook the sauce for 30 minutes before adding the pasta and stock. After 30 minutes stir in the spinach and mozzarella. Wait for the mozzarella to melt then finish with the basil. Feel free to swap the spinach for any other green veg - frozen peas are ideal. Or broccoli or green beans. Just chop them into small pieces. If you’re local to the Sevenoaks area, I’ll be this morning between 10.30 & 12.30 signing copies of my book. Come and find me in the coffee shop! INGREDIENTS for 4: 2 chopped onions 2 crushed garlic cloves 2 tbsp mixed herbs 2 tbsp balsamic vinegar 2 x 400g cans chopped tomatoes 300g pasta 1 litre stock 100g fresh spinach 2 mozzarella balls Handful fresh basil Add the onion, garlic, mixed herbs, balsamic, tomatoes & seasoning to the slow cooker. Cover and cook on high for 2 hours. Add the pasta and stock. Cover and cook for 40 minutes. Stir in the spinach and nestle in the mozzarella. Cover and cook for 30 minutes. Stir and finish with fresh basil.

Good

% Daily Values based on a 2,000 calorie diet