... crockpot and soup recipes. It's getting to be that time of year when I love hot food but am too lazy to cook when I get home. (What else is new, right?) But since the grill has gone the way of the corner of the garage, I'm ready to fire up the crock pot.
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Let me get you started with this gem from About.com:
2 pounds lean ground beef
2 onions, chopped
4 cloves garlic, minced
48-ounce jar chunky pasta sauce
8-ounce can tomato sauce
14-ounce can diced tomatoes, undrained
3/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
15-ounce container part-skim ricotta cheese
1/4 cup chopped parsley
1 egg, beaten
4 cups shredded mozzarella cheese
16 ounce package mafalda noodles (mini lasagna noodles)
1/2 cup grated Parmesan cheese
Preparation: In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, tomato sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.
In a large bowl, combine ricotta cheese, parsley, egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of mafalda noodles. Top with1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 8-10.