29 Ounce can tomato puree
14 1/2 Ounce can of diced tomatoes with basil, drained
1 Can mushrooms, drained
1 Small onion, chopped
1 Small pepper, chopped
15 Ounce container of cottage cheese or ricotta
11/2 Cups of mozzarella
1/2 Cup Parmesan cheese
2 Cups of uncooked ziti
1 Pound loose sweet sausage
2 Tablespoons fresh parsley
Basil and oregano to taste
Cook ziti until al dente or firm.
Fry sausage in skillet on stove with pepper and onion.
Once sausage is browned add puree, diced tomatoes, mushrooms, and spices. Heat through.
Add pasta to sauce.
Blend cottage cheese or ricotta with 1 egg, Parmesan cheese, and 1 Cup of mozzarella cheese.
Scoop 1/2 of the sauce and pasta in bottom of Crock-Pot® slow cooker.
Cover with cheese mixture
Cover with rest of sauce, pasta, & meat mixture.
Top with remaining 1/2 Cup of mozzarella cheese , sprinkle with a little more Parmesan cheese, parsley, and spices to taste.
Cover; cook on High for 1 hour and 30 minutes or 2 hours on Low.
4 lg. onions
1/4 c. butter
1 tbsp. flour
6 tbsp. shredded mozzarella cheese
6 c. beef consomme or bouillon
1/2 to 1 tsp. Tabasco
6 slices french bread, toasted
Cook onions in butter until transparent. Add flour; mix well. Put in slow cooker. Add bouillon and Tabasco. Cook on low 8 to 10 hours or high 4 to 5 hours. Laddle soup into oven-proof bowls. Top with bread and cheese. Broil until cheese melts.
2- 28 Ounce cans diced tomatoes, drained
4 Cloves of finely chopped garlic
2 Tablespoons oregano
1/2 Teaspoon salt
1/4 Teaspoon pepper
15 Ounces fresh ricotta
1/2 Fresh parsley, finely chopped
1/2 Cup shredded Parmesan cheese
12 Ounces lasagna noodles, uncooked
2 Cups fresh Spinach leaves (use bagged to save time)
2 Cups shredded mozzarella cheese
Combine drained tomatoes, garlic, oregano, salt and pepper in bowl.
In another bowl, combine ricotta cheese, parsley and Parmesan cheese.
Spoon 1/3 to 1/2 cup of tomato mixture onto bottom of slow cooker stoneware.
Layer the following into the Crock-Pot® slow cooker:
Uncooked noodles (okay to break them to fit).
Leaves of spinach.
Drop dollops of ricotta mixture.
1/3 to 1/2 cup tomato mixture.
Sprinkle mozzarella on top.
Repeat layers with other ingredients 2 to 3 times.
Finish by sprinkling mozzarella on top of final layer.
Cover; cook on High for 2 hours or on Low for 3 to 4 hours.
1 lb. shredded Mozzarella
1 cup grated Parmesan
1 cup (8 oz. jar) mayonnaise
1 cup (8 1/2 oz.) artichoke hearts, drained and chopped
Mix ingredients together.
Cook in in lightly buttered 3 1/2 quart Crock Pot on high for about 1 hour.
Serve with broken up French bread or wheat crackers
1 pound Ground Beef
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Tomatoes to top if desired
Brown ground beef and drain.
Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.