Crock Pot Pizza Pasta

Pizza and Pasta mixed together?  Cooked in the crockpot?  Yum written all over this one.  I found this one on Pinterest.  I’ll admit that I haven’t had the time to Pin/Cook and blog/bake much at all.  But we do have to eat don’t we!!  The house smells really good with the pizza smells going on in here.  It’s a hot fall day and I know that this recipe is more for a cool fall day, but it’s fall and it’s time to bring on the slow cooker meals.

 

I wanted to do a pasta recipe, but wanted something other than the usual ziti or lasagna. Then I remembered a pizza casserole I did a few years ago and thought, why not try it in a crock pot? So, here it is. I’m really pleased with how it turned out! It’s delicious and hearty and it feeds a crowd. Hope you like it!

1 lb. rigatoni (uncooked)
2 jars tomato sauce (or your own marinara sauce)
1 tbs. dried oregano
1 lb. ground turkey (I used 1.5lbs)
1 onion, roughly chopped
4 cups shredded mozzarella cheese
sliced pepperoni

In a large skillet, brown the ground turkey. Remove from pan and set aside. Meanwhile, mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray.

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, turkey, onions, cheese, and pepperoni.  Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 4 hours (my crock pot cooks faster than the 6 hours required).

I would have loved to add more toppings but as we all know there are those that do not eat olives or mushrooms or any kind of peppers of any color!  Pepperoni and onions will do just fine (hoping the onions will blend in with the rest)!!

Quick, easy, super kid friendly.

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

Cooking with Joey

Slow Cooker Lasagna

I feel as though I haven’t done much “summer cooking” at all this year.  It’s too hot or it’s raining, or I’m just too busy and needed to get a meal prepared, such as this one, in a hurry so we could eat right away at dinner time.
I’ve made a lot of things in the slow cooker that I normally would see baked in the oven.  Love making the meatloaf, ribs, and now this lasagna.  This is a first for me with the pasta.  Super easy to make.  
Here’s what you need:
1 pound ground turkey lean
1 medium onion, chopped (1/2 cup)
1 jar marinara sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) cottage cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
  • 1 Cook ground turkey and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until meat is no longer pink; drain. Stir in marinara sauce, basil and salt.
  • 2 Mix 1 cup of the mozzarella cheese and the cottage cheese and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 3 Spoon one-fourth of the ground turkey mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the ground turkey mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces
When you bake the lasagna in the oven you get the nice crisp outside pieces.  Same goes for this in the slow cooker.  I loved the flavor of this.  The meat stayed nice and moist.
A lot of people may shy away from making lasagna because it seems like it takes a lot of time.  But it really doesn’t.  I don’t think it does either way you make it, in the oven or the slow cooker.  I have a large size cooker, so I wasn’t sure if this would be too much and we’d have left overs.  But there was one piece left!!  Pretty good if I do say so myself!!
Patricia – Two Girls Cooking 😉
Source:

Chicken & Cheese Lasagna Rolls

I had some left over home made spaghetti sauce from the other night and could not let it go to waste!  Instead of having more spaghetti, I decided to try these Chicken & Cheese Lasagna Rolls.  These are very easy to make and are a different twist for us at dinner time!!

Ingredients

3 cups chopped cooked chicken   1/4 cup milk
1 cup cottage cheese   1/8 teaspoon white pepper
1/4 cup crumbled bleu cheese   8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese   2 cups spaghetti sauce

What you do:

1 In medium bowl, combine chicken, cheeses, milk, and pepper

2 Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

3 In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

4 Arrange lasagna rolls, seam-side down in sauce in baking dish

5 Top with remaining spaghetti sauce

6 Cover

7 Bake at 375 degrees F for 30 minutes or until hot

8 Serve, if desired, with additional Parmesan cheese.

These were so good.  The original recipe called for Feta cheese and I used Bleu cheese (which as a bit over powering in taste a bit).  But I love the flavor!!  I’m hoping the family likes it enough to try again!  Craig didn’t go back for seconds, but I sure did!

Patricia – Two Girls Cooking 😉

Source

iVillage

Home made Pasta Sauce

Do you have a recipe that takes you back to when you were a child growing up?  This spaghetti sauce is one for me.  I’ve made this for so many years I can’t even remember when I first started making it.  My mom makes it her way and I make it my way.  Pretty much the same but my mom adds some green peppers to her sauce.  I eat hers, but I’m not a huge fan of green peppers, so I leave it out.

What makes this so good to me is not just the flavor, but adding the black olives to it.  Most people don’t add black olives to their pasta sauce (that I’ve had or seen anyways).

Since Craig isn’t a fan of spaghetti sauce with onions and black olives, I don’t make this often at all.  Last night I was in the mood for spaghetti.  And I decided to give it a try.  I left out the onions (which he later said he’d eat if it was in there because it’s the raw onions he dislikes) because I didn’t want to give him too much with black olives!!  You can either use a packet of spaghetti seasoning or you can create your own.  I created my own until the flavor came through.

Ingredients

2lbs ground turkey

2 cans large tomato sauce

1 can large tomato paste

1 can black olives (drained)

1 large onion chopped (if you so choose)

(I don’t measure the spices I use because I use what I need until the flavor is how I like it)

large palmful season salt, large palmful of oregano, large palmful of basil leaves, 4 cloves fresh garlic (minced), small palmful of garlic salt, small palmful of pepper.

Directions:

In a frying pan cook the ground turkey until cooked through.  I added some oregano to the meat when it was close to being cooked.

In a slow cooker I added the rest of the ingredients and cooked on low for at least 2 hours.  The longer it cooks the better the flavor.  After the sauce is put together, add the meat and mix well.

I haven’t found sauce this good in any jar!!  This is worth the while making this and having tons of left overs for during the week when you need something quick to put together.  Craig wants me to make stuffed shells.  I’ll stuff the shells with the meat sauce and top with cheese!!

Add whichever veggies you like to your sauce.  I’m not a huge tomato fan so I’ve always made this with the sauce instead of fresh tomatoes.  (I have made it at least once with fresh tomatoes grown from my garden).

So good.

Patricia – Two Girls Cooking  😉

Chicken Pesto Lasagna Rolls

I have a co-worker/friend that has been giving me several ideas for dinner.  She makes them and shares them with me.  I’ve asked her many times to take photos and give me her directions so she can be a guest blogger.  But she is either blog shy or she really does forget to do so.  Maybe she can see this and leave a comment!!  Right Heidi!!

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk
  • Salt
  • Pepper
  • 1 cup shredded chicken
  • 1 15 oz container of ricotta cheese (I used low-fat) (I used cottage cheese instead – some aren’t ricotta cheese fans)
  • 1/2 cup homemade or store-bought pesto sauce
  • 6 lasagna noodles, cooked and drained
  • 1 cup of your favorite chunky marinara sauce, divided
  • 1/2 cup shredded mozzarella cheese, divided

Instructions

  1. Preheat oven to 375.
  2. Melt butter over medium-high heat.
  3. Add flour and stir until mixed. Let cook for a minute.
  4. Stream in the milk, whisking until completely smooth.
  5. Add salt and pepper, and then cook until thickened.
  6. Place 1/4 cup of white sauce in the bottom of an 8×8 pan.
  7. In a bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, salt, and pepper.
  8. Spread ~1/3 cup of the ricotta mixture over each lasagna noodle and roll up. Place the roll in the prepared pan.
  9. Repeat for the remaining noodles.
  10. Spoon the remaining white sauce over the lasagna rolls.
  11. Spoon the red sauce over the lasagna rolls and top with remaining mozzarella cheese.
  12. Bake for ~30 minutes, until hot, bubble, and the cheese begins to brown.


These were really good.  We all really liked these.  I made 8 of them because I thought the kids might eat two.  They didn’t.  I should have made more of the white sauce to spread through my bigger pan.  Maybe next time!!  Great pasta dinner.  The pesto was amazing.

Stop by Jason and Shawnda’s site.  This isn’t the first recipe I’ve gotten from them.

Notes

Yields: 6 servings

Adapted from Sargento

Estimated time: 45 minutes

Source:

Jason and Shawnda

Per Jason and Shawda: This post was sponsored by Sargento Cheese. I was compensated for the ingredients used and my time. As always, all opinions are expressed are ours.

Patricia – Two Girls Cooking