• 2 lb. bulk Italian pork sausage or ground beef
  • 2 large onions, chopped, 2 c.
  • 2 c. sliced fresh mushrooms 6 oz.
  • 3 cloves garlic, finely chopped
  • 28 oz. San Martzano diced tomatoes, canned undrained
  • 2 - 28 oz. cans San Martzano tomato puree
  • 6 oz. tomato paste
  • 1 T. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1 T. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. crushed red pepper flakes
  • 8 oz. mozzarella cheese
  • 1 box ziti or rigatoni pasta, 16 oz.

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  1. Spray 5-quart slow cooker with cooking spray or use a crock pot liner.
  2. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  3. Stir in remaining ingredients, EXCEPT noodles and cheese.
  4. Place the uncooked pasta in a colander and run water over the pasta. This will add some moisture to help cook the noodles while in the slow cooker.
  5. Put a layer of sauce in the bottom of the slow cooker, layer the noodles, mozzarella cheese and repeat until all sause and noodles are gone.
  6. Cover. Cook on Low for 8 to 9 hours or on High for 3 to 4 hours.
  7. Top with the remaining mozzarella cheese and turn to High for 30 minutes until cheese is melted!

Optional: Sprinkel with Parmasan Cheese

Variation: Can alter recipe to eliminate the sausage to make this a vegetarian dish!

Happy Crocking!

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