Slow Cooker Spinach Marinara Sauce Food

SLOW COOKER SPINACH MARINARA SAUCE

Steps:

• Heat the oil in a skillet over medium heat. Add the onions and cook, stirring frequently, for 2-3 minutes or until the onions begin to soften. Add the onions and oil to the crock pot. Stir in the remaining ingredients and mix well. Cover the crock pot and cook on low heat for 6 hours. Serve the sauce hot over pasta. Refrigerate leftovers for up to 4 days. Sauce can be frozen in an airtight container for up to 6 months.

SLOW COOKER MARINARA SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer to a slow cooker.
• Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until the paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.
• Cover, and cook, stirring once in a while, until reduced, 6 to 8 hours. Remove bay leaves and serve.

FABULOUS SPINACH MARINARA

Steps:

• Thaw spinach and squeeze out excess moisture.
• Start cooking pasta.
• In a sauce pan sauté garlic mushrooms and onions.
• Add spaghetti sauce and spinach to mushrooms and onions bring to almost boil*.
• Take off heat add salt and pepper to taste.
• Drain pasta.
• Plate and sprinkle with parmesan cheese.
• *Add shredded chicken or turkey to sauce mixture. For Vegetarian omit.

SLOW COOKER GARDEN-FRESH MARINARA

Steps:

• Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme; stir well.
• Cook on High for 4 to 6 hours or on Low for 8 to 10 hours, adding in spinach for the last hour of cooking.

SLOW-COOKER SPINACH LASAGNA ROLLUPS

Steps:

• In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
• Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
• Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
• Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
• Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.

SLOW-COOKER MARINARA WITH FRESH BASIL

Steps:

• Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
• Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
• Using a hand-held immersion blender, puree marinara in the slow cooker, or puree the sauce in batches in a regular blender. Stir in basil into pureed sauce.
• Cook marinara to room temperature, then transfer to a container with a tight-fitting lid. Refrigerate sauce up to 1 week or freeze for up to 2 months. Serve marinara over pasta or use as a sauce for pizza.