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.
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.
- 1 cup chopped onions
- 1 cup chopped green bell pepper
- 1 quart canned stewed tomatoes, with the liquid
- 2 cups fresh mushrooms, sliced
- 2 teaspoons dried oregano
- 1 lb fettuccine or spaghetti, divided
- 2 cups cheddar cheese, shredded and divided
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- Fresh Topping: 3 tablespoons fresh chives, sliced (optional)
- 1 Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
- 2 In a medium bowl, stir together the onions, green peppers, tomatoes with their liquid, mushrooms, and oregano.
- 3 Place 1⁄4 of the vegetables in the bottom of the crock. Top vegetables with half of the pasta, breaking pasta, as needed, to fit. Sprinkle the pasta with half of the Cheddar cheese.
- 4 Spoon in half of the remaining vegetables. Top with the remaining pasta, breaking the pasta as needed; the remaining Cheddar, and the remaining vegetables.
- 5 In the bowl you used to mix the vegetables, whisk together the soup and milk. Pour over the ingredients in the crock.
- 6 Cover. Cook on Low 3 1⁄2 to 4 hours, or until the vegetables and the pasta are as tender as you like them.
- 7 Before serving, stir the sauce through the pasta and vegetables. Sprinkle with the grated Parmesan cheese.
- 8 Scatter fresh chives on top just before serving.