Crock Pot Penne Food

ONE-POT PENNE ALLA VODKA

Steps:

• Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves.

CROCK POT PENNE

Steps:

• 1. Cook sausage (casings removed) in frying pan on medium heat until browned & crumbly. Drain well.
• 2. Place in crockpot. Add tomato sauce, diced tomatoes, oregano, garlic powder, salt, pepper, oil and sugar. Stir well.
• 3. Cook on low 7 to 8 hours.
• 4. Salt large pot of water and cook 1/2 - 3/4 lb of penne 4-5 minutes less than directions on box call for.
• 5. Add penne and stir well.
• 6. Top with 1 cup of shredded mozzarella.
• 7. Continue to cook on high for 15-20 minutes or until pasta is tender and heated and the cheese has melted.

CROCK POT PENNE CHICKEN CORDON BLEU ~ROBYNNE

Steps:

• 1. CHICKEN: Combine corn starch, potato flakes, garlic, onion powder, salt and pepper in a ziplock bag. Add chicken to ziplock bag and shake well, coating chicken. Heat butter and olive oil in a skillet, and saute chicken on medium high heat, until chicken begins to browned. DO NOT OVER CROWD Set aside and continue until all of the chicken is browned. Add more butter and oil to the pan if needed. Note: If you will be serving immediately, be sure to cook chicken all the way through, if you will be using your crock pot, chicken will continue slow cooking.
• 2. SAUCE: Over medium heat, melt butter and add the salt, pepper,granulated garlic,and onion powder. Add the flour, and stir quickly until the roux is bubbly and smooth. Add whipping cream, milk, wine and chicken broth. Continue stirring over medium heat until it has thickened - about 10 minutes. Turn heat to low! Add the grated swiss cheese. Stir well until smooth and creamy. This is a good time to taste the sauce and add any additional seasoning.
• 3. If you will be serving immediately, add cooked chicken pieces, ham, cooked pasta, and the steamed broccoli, if desired. If you will be using your crock pot, add chicken and ham to the sauce and stir until well combined. Spray crock pot with cooking spray, and add chicken and sauce. Cover crock pot with lid, and cook for 2 1/2 to 3 hours on low heat. Stir occasionally. If sauce begins to thicken too much, add some mile or chicken broth. Adjust seasoning if needed. You are ready to serve when chicken is cooked through and tender.
• 4. Stir in cooked pasta and broccoli, and continue heating an additional 10-15 minutes. When ready to serve, add fresh grated nutmeg and parmesan cheese, if desired. Enjoy!

ONE-POT PENNE PASTA

Steps:

• Cook bacon in large deep skillet until crisp; remove from skillet. Drain on paper towels. Discard drippings from skillet. Add ground beef, mushrooms, onions and garlic to skillet; cook until meat is browned, stirring occasionally.
• Crumble bacon. Add half the bacon to meat mixture in skillet with the tomatoes, pasta sauce and water; mix well. Cover; bring to boil.
• Stir in pasta; simmer, covered, on medium-low heat 20 min. or until pasta is tender, stirring occasionally. Remove from heat.
• Top with cheese and remaining bacon. Let stand, covered, 5 min. or until cheese is melted. Sprinkle with parsley.

BAKED PENNE WITH SAUSAGE AND SPINACH (OVEN OR CROCK-POT)

Steps:

• Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
• SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
• Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
• PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
• In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
• Sprinkle final 1/2 CUP Parmesan on top.
• Bake 375 for 30 minutes, uncovered, until hot and bubbly.
• CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.

CROCK POT MEATBALLS & PENNE IN RED SAUCE

Steps:

• For Meatballs-Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
• Bake at 350F for 25 minutes or until cooked and drain.
• Put all sauce ingredients and meatballs in the crock pot and mix together.
• Cook on low for 4-5 hours or until noodles are tender.
• Enjoy!