Slow Cooker Pasta FagiolaTweet this recipe!Click To Tweet
1 pound cooked ground beef
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce (we leave out and add to individual bowls)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (I used egg noodles, that’s all I had and I realized later that I used too many)
Mix ground beef, onion, carrots, celery, oregano, tabasco, salt, pepper and beef broth in freezer bag. Freeze with note to add 2 cans of diced tomatoes, 1 can kidney beans, 1 can white beans (drained & rinsed), pasta & 1 jar of pasta sauce on crockpot day.
Mix all ingredients except pasta into freezer bag(s). Label and freeze. Try to thaw the night before in the fridge and put it directly into the crockpot first thing in the morning.
Cook on low for 6-8 hours or on high for 3-4crockpot. You may want to cut the recipe in half. This makes a large amount. Use a 6 quart or larger slow cooker.
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