Hi, everyone!
At midnight tonight, QVC's 24-hour Cooking on Q Fall Edition programming begins, so I won't be with you for You're Home with Jill tomorrow. But, I wanted to share a slow cooker recipe that's on my family's dinner menu this week. And, it just so happens that we've got a Ninja TSV tomorrow that functions as a slow cooker, oven, and stove top! Talk about timing!
If I had to pick a favorite, my slow cooker just might be my go-to appliance. You just fill it, turn it on, and forget it. Yet you come home to a house that smells just heavenly. And, you can sit right down with your family to a hearty, tasty, wholesome meal.
When fall rolls around, I use my slow cooker more than ever because slow cooking is synonymous with fall recipes. Earlier this season, I shared my recipe for Slow Cooker Chicken and Noodles and here's a new one for you: a Cheesy Slow Cooker Pasta Bake. It's so easy with the Ninja!
Cheesy Slow Cooker Pasta Bake
This recipe is prepared with the Ninja 3-in-1 6-Quart Nonstick Cooking System (K39754).
Ingredients:
1 lb box uncooked pasta (I like penne or ziti)
1 lb ground beef
1 small yellow onion, chopped
1 tsp salt
1/2 tsp ground black pepper
1 tsp garlic powder
2 tsp Italian seasoning
2 jars of your favorite pasta sauce (I like Rao’s, Bove’s, or Roselli’s)
1 (15-oz) container Ricotta cheese
1 cup Parmesan, grated
2 cup Mozzarella, shredded and divided
Directions:
Add the beef and onions to a large skillet and cook over medium heat until the beef is no longer pink. Drain off the excess grease. Add the salt, pepper, garlic powder, Italian seasoning, and pasta sauce. Set aside.
Mix the Ricotta, Parmesan, and 1-1/2 cup of the Mozzarella in a separate bowl. Spoon about 2 cups of the meat mixture into the bottom of the slow cooker. Top with 1/2 box of the uncooked pasta. Spoon half of the cheese mixture over the pasta and spread it out evenly. Repeat the layers, using 2 more cups of the meat mixture, the remaining pasta, and remaining cheese mixture. Take the remaining meat mixture and cover completely.
Turn the slow cooker onto low and cook for about 6–7 hours, or until the pasta is tender. Remove the lid and sprinkle the remaining Mozzarella cheese on top. Let the casserole stand while the cheese melts.
YHJ resumes next Wednesday at 7pm ET. See you then!
From my home to yours,
--Jill