Ingredients
1 pound (450 g) ground beef, browned
1 cup (470 ml) chicken stock
1/2 onion, diced
5 cloves garlic, minced
3 cups of your favorite marinara sauce
2 tablespoons tomato paste
2 teaspoons dry oregano
2 teaspoons dry basil
8 ounces (230 g) Rotini pasta, uncooked
1 cup (114 g) shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper
1 cup (470 ml) chicken stock
1/2 onion, diced
5 cloves garlic, minced
3 cups of your favorite marinara sauce
2 tablespoons tomato paste
2 teaspoons dry oregano
2 teaspoons dry basil
8 ounces (230 g) Rotini pasta, uncooked
1 cup (114 g) shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper
To serve (optional):
Fresh parsley
Grated Parmesan cheese
Fresh parsley
Grated Parmesan cheese
Instructions
1. In a 6-quart slow cooker, add browned beef, chicken stock, diced onion, garlic, marinara, tomato paste, oregano basil, salt, and pepper. Be sure the tomato paste is well incorporated.
2. Add in pasta and mix well. Cook on high heat for 1 hour.
3. Add in mozzarella, mix well. Cook for 40 minutes on high.
Tip: To add a velvety layer to the dish, stir in 1/2 cup (120 ml) heavy cream along with the pasta and mozzarella.
Source : allrecipes.Com
