The mushroom give this dish its hearty flavor while adding uncooked pasta to the crock from the get-go allows the fettuccine to soak up the vegetable goodness! Plus, it saves you a prep step.
Tips:
Make it for picky eaters: Use macaroni, penne, or ziti instead of the longer strands of pasta. Shorter varieties are easier for kids to handle.
This recipe is created by Judith H. Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.