Slow Cooker Pasta Bake
This Slow Cooker Pasta Bake Recipe is the EASIEST Family meal you will ever make! It's packed with veggies, making it a filling meal for everyone. It's also freezer friendly too.
- 500 grams mince beef
- 500 grams dried penne pasta You can also use any other type of short pasta
- 2 brown onions chopped
- 2 carrots grated
- 1 zucchini grated
- 200 grams pumpkin grated
- 4 cloves garlic crushed
- 3 tbsp dried mixed herbs
- 4 x 400g tins of crushed tomatoes
- 70 grams tomato paste
- 1 litre vegetable stock you can also use water
- 50 grams baby spinach leaves
- 1 cup tasty cheese grated
Grate all of your vegetables and crush the garlic. Set aside until needed.
Place the mince into your slow cooker and use a wooden spoon to break it apart.
Add the remaining ingredients (apart from the baby spinach and tasty cheese) into your slow cooker.
Give it a good stir, you want to make sure that all of your ingredients are well combined and the pasta is evenly spread out throughout the slow cooker. If there are any pieces of pasta 'above' the surface of the liquid, push them down.
Turn your slow cooker onto low and set it to cook for 5 hours.
Approximately half way through the cooking time, add your baby spinach leaves and give the mixture a gentle stir. Please note you can also add these right at the beginning of the cooking time if you prefer.
Once cooked, sprinkle the grated cheese over the top of your pasta bake and replace the lid for 5 minutes to allow it to melt before serving.
Please note you can use any type of short pasta for this recipe.
This recipe can also be made using the 'high' setting of your slow cooker and will take approximately 3 hours.
This recipe is freezer friendly.