Slow Cooker Ratatouille Pasta
Michelle De La Cerda
Slow Cooker Ratatouille Pasta ~ The iconic French stewed vegetable dish merges with its Italian neighbor creating a simple, yet hearty and full flavored dinner, all done in the slow cooker.
(about 1 medium sized)
sliced and halved zucchini
(about 2 store bought sized)
medium bell peppers; chopped
(red and green, but any will do)
garlic clove; minced/grated
fresh chopped basil
(penne, rigatoni, shells, bowties)
jars Ragu Homestyle Thick & Hearty Roasted Garlic sauce
(vegetable to keep it vegetarian/vegan, otherwise chicken will do)
freshly chopped parsley
fresh grated pecorino or parmesan cheese
Prep the vegetables and add them to the slow cooker.
Add the dried pasta on top of the veggies.
Sprinkle the basil in over the pasta.
Pour both jars of sauce over the pasta, taking care to cover the pasta and allow it to filter down into the 'cracks' to the vegetables.
Add the broth.
Replace the lid, turn onto low and cook for 2 hours.
After two hours, stir well, mixing everything together.
Replace the lid and cook an additional 2 hours or until the pasta is done and ready to serve.
Serve and if using the optional garnishes, sprinkle them over each portion and enjoy.
Cooking times will vary based on your own slow cooker, so adjust the time accordingly.