Delicious, baked ziti from the slow cooker? Yes! It’s delicious and the pasta cooks just perfectly.
2 Tablespoons Olive Oil
1 lb Hot or Sweet Italian Sausage, casings removed
1 Onion, chopped
3 Garlic Cloves, minced
½ teaspoon Dried Oregano
½ teaspoon Salt
½ teaspoon Pepper
8 oz Ziti
28 oz Can Crushed Tomatoes
15 oz Can Tomato Sauce
8 oz Whole-Milk Ricotta Cheese
4 oz Mozzarella Cheese, shredded
2 Tablespoons Basil, sliced for garnish
Fold 2 (18 inch) pieces of aluminum foil in half lengthwise. Line the perimeter of the slow cooker with the foil and spray with non-stick cooking spray. This will prevent burning.
Heat olive oil in a large pot over medium-high heat. Add the sausage, break it up into pieces and cook until browned. Add onion and cook until lightly browned. Season with garlic, oregano, salt, and pepper. Cook for another minute.
Reduce heat to medium-low and add the ziti. Stir and cook until the edges of the pasta become translucent, about 4 minutes. Turn off the heat and stir in crushed tomatoes and tomato sauce.
Pour into the prepared slow cooker. Cover and cook on low for 3 hours.
Remove the foil from the slow cooker. Spoon dollops of ricotta over the pasta and top with mozzarella cheese. Cover and let the cheese melt for about 20 minutes. Garnish with basil.
12 oz Penne
6 Thick Cut Slices Bacon
2 Cloves Garlic, minced
2 lbs Chicken Breasts, cut into bite sized pieces
4 Tablespoons Butter
1/4 Cup Flour
2 Cups Whole Milk
1 Cup Chicken Broth
2 Cups Shredded Cheese, divided (1 ½ cups poured into sauce and ½ cup on top)
Salt and Pepper, to taste
Preheat oven to 400°F.
Bring a large pot of water to a boil. Salt water, add pasta and cook until al dente. Drain and reserve.
While the pasta is cooking. Heat a large skillet over medium/high heat. Cut bacon into ½-1 inch pieces. Cook until crisp and remove with a slotted spoon onto a paper towel lined plate. Leave the bacon fat in the pan.
In the same skillet over medium/high heat, add garlic and cook for about 30 seconds. Add chicken, cooking until browned.
While the bacon and chicken is cooking, make the sauce by melting the butter in a medium size saucepan over medium/high heat. Whisk in flour and cook for 1 minute. Whisk in broth and milk. Bring to a bubble, reduce and simmer until thickened. Add 1 ½ cups shredded cheese, stirring to melt. Season with salt and pepper to taste.
Combine the pasta, chicken and sauce together in a 9×13 inch casserole dish. Top with bacon then remaining cheese. Bake until the cheese is melted and delicious, about 20 minutes.
Yield: 6-8 Servings
I put Owen’s plate in front of him and he didn’t throw a fit like he usually does at dinnertime. He tried it (actually tried it!) and said “I like this”. It was an amazing moment at my dinner table. Simply amazing. He ate a few bites, which is more than he normally eats at dinner. I guess that classifies this meal as “kid friendly”. Enjoy!
8.5 oz Package Cornbread Mix (Jiffy brand)
14.75oz Can Cream-Style Corn
2 Eggs, lightly beaten
½ Cup Milk
1 teaspoon Chili Powder
½ teaspoon Cumin
8 oz Shredded Colby Jack Cheese
10 oz Enchilada Sauce
3 Cups Shredded Cooked Chicken
1 Cup Sour Cream
Preheat oven 400°F and lightly grease a 9 x 13 inch casserole dish.
In a large bowl, whisk together cornbread mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Spread into the casserole dish and bake for 20 minutes.
Remove from oven and poke the cornbread with a knife all over the top (about 12 pokes). Pour the enchilada sauce over the cornbread. Top with chicken and remaining cheese. Bake for another 20 minutes.
Let cool for about 10 minutes before cutting. Serve with sour cream.
Yield: 6-8 Servings
-Recipe adapted from Family Circle Magazine-
This Salsa Chicken Bake couldn’t be easier to make. Just dump the ingredients into a baking dish and let it bake.
1 Cups Uncooked White Rice
1 Cup Frozen Corn
15 oz Can Black Beans, drained and rinsed
16 oz Jar Salsa
1 Cup Chicken Broth
1/2 Tablespoon Chili Powder
1/2 teaspoon Oregano
2 Large Chicken Breasts (about 1.5 lbs), cut into 3 pieces each
1 Cup Shredded Gouda or Cheddar Cheese
Preheat oven to 375°F.
Stir together rice, corn, beans, salsa, broth, chili powder and oregano in an 8 inch casserole dish. Place the chicken on top and press down into the liquid.
Cover with foil and bake until rice is tender about 60-75 minutes. Remove foil. Sprinkle cheese on top and let melt in over for a couple minutes.
Yield: 4-6 Servings
-Recipe from Budget Bytes-