Slow Cooker Pasta Ground Beef Casserole Recipe

Slow cooker pasta ground beef casserole recipe. Penne pasta with vegetables and spices cooked in a slow cooker and served with grated Cheddar cheese. Very easy and tasty.

If you like to cook pasta in the slow cooker, you may also like to prepare Ziti with Eggplant Meatballs

Slow Cooke Ziti with Eggplant Meatballs Recipe

Eggplant is a surprise ingredient in these delicious meatballs!

Makes 6 servings

Ingredients: Eggplant Meatballs (see recipe below), 12 oz (360 g) cooked ziti, warm, 3 tablespoons (45 ml) olive oil, 2 tablespoons (30 ml) drained capers,1/4 cup (160 ml) chopped fresh Italian parsley

Instructions: In a large mixing bowl, combine cooked ziti, olive oil, capers, and parsley. Toss well. Serve with Eggplant Meatballs.

Eggplant Meatballs Recipe

Makes 18 meatballs

Ingredients: 1 small eggplant, peeled and cut into cubes, 1½ pounds (720 g) lean ground beef, 2 oz (60 g)  grated Romano cheese, 1/2 cup (125 ml) unseasoned breadcrumbs, 2 large eggs, beaten, 1½ teaspoons dried Italian seasoning, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 26 oz 9780 ml) jar spaghetti sauce

Instructions: Pour the water into a large saucepan to cover 2 inches (5 cm). Bring water to a simmer over medium heat. Add cubed eggplant and cook until tender, for about 10 minutes. Remove saucepan from the heat, then drain cooked eggplant and mash.

In a medium mixing bowl, combine mashed eggplant and remaining ingredients, except spaghetti sauce. Mix well and shape into 18 meatballs.

Place meatballs in a 6-quart slow cooker. Pour spaghetti sauce over. Cover slow cooker and cook on high heat setting for 3-4 hours.

Turn off the slow cooker and remove the lid. Transfer cooked meatballs to a serving platter. Serve them with cooked ziti.

Slow Cooker Pasta Ground Beef Casserole Recipe

Ingredients

• 1 tablespoon (15 ml) canola oil
• 1 pound (480 g) lean ground beef
• 1/2 cup chopped yellow onion
• 1 teaspoon (5 ml) Worcestershire sauce
• 1/2 teaspoon (2 ml) dry mustard
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1/4 teaspoon (1.2 ml) garlic powder
• 1/4 teaspoon (1.2 ml) onion powder
• 2 8 oz (240 ml) each cans tomato sauce
• 14½ oz (435 ml) can diced tomatoes in basil, garlic, and oregano
• 1 pound (480 g) uncooked penne pasta
• 2 cups (500 ml) shredded cheddar cheese

Method