Val there was nothing wrong with your comment! You probably just missed the word "soup" in her question. I loved hearing about your lasagna, just shows other people have had crockpot lasagna success. I love hearing about what you do with the leftovers, that's exactly how I do it too.
For those of you who want to try pasta in the crockpot, try Sharon's recipe for ziti since it turned out well, and try Stephanie the Crock Pot Lady's recipe for lasagna since it's a classic, and you don't have to buy the special no-boil noodles; you can use regular normal lasagna noodles.
There is also several mac & cheese crockpot recipes for those of you interested. I know one is posted on the "other" recipe thread, and one is posted on the "kid-friendly recipes" thread.
The reason why pasta in the crockpot works for ziti, lasagna, and mac & cheese, and doesn't work for soup, is because there is much less liquid in the first 3 than there is in soup.
Thanks for the info Carol. Lasagna is the only thing I've ever made in the slow cooker that involves noodles so I didn't really think that much about how noodles would work out in a slow cooker soup before I gave my answer.
McGrath, in using pasta in crock pot soup, you just make the recipe without adding the pasta. Then add the pasta to a portion of the soup that will be consumed in one serving or one dinner, since it won't reheat well.
Like if you're making chicken vegetable with stars, or chicken noodle, or chicken bow tie, cook it in the crockpot but leave the stars, noodles, and bow tie out of it til the end. I also leave other carbs (potatoes or rice) out of mine, batchcook the soup. Then when I eat it I change it up a little each time - adding stars, rice, noodles, potatoes, orzo, alphabets, change it TexMex or Tortilla, change it to garlic soup, etc.
Lasagna and baked ziti recipes work because there is not enough liquid, like there is in a soup, to break down the pasta and turn it to mush.
Edited by: CAROLFAITHWALKR at: 3/10/2011 (00:20)
current weight: 302.0
Fitness Minutes: (110) Posts: 12,803 3/9/11 8:18 P
Did you cook on low or on high? I make lasagna in my slow cooker all the time and my noodles are never mushy. You just cover the bottom of the slow cooker with marinara sauce, put down a layer of lasagna noodles, put a layer of your meat or veggies mixed with marinara sauce and a layer of ricotta (I like to use half ricotta and half low fat cottage cheese), put another layer of noodles and another layer of meat/veggies and cheese. Then I cook it on low for 4 to 6 hours and voila! I've got lasagna, and no mushy noodles.
It makes a lot (I have a 6 quart slow cooker) so we eat some for dinner and then I put a bunch of it into single serving containers to take to work for my lunches. And we still have enough for a second night's dinner...if my husband is still in the mood for lasagna...
Wow.......that sounds good. The last time I did pasta in the slow cooker, I added bow-ties to a lovely chicken soup.......and it got all mushy in not time flat. Went from hard to mushy with no in between. Any suggestions? T
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Baked Ziti with Pepperoni, Mushrooms, and Ricotta Source: Slow Cooker Revolution
2 T extra virgin olive Oil 2 onions, minced 10 oz white mushrooms, sliced thin 1 small green pepper, seeded and coarsely chopped 4 garlic cloves, minced 1 t dried oregano 28 oz rushed tomatoes 1/2 cup heavy cream 8 oz ziti 6 oz sliced pepperoni 1/2 t salt 1/2 t pepper 15 oz tomato sauce Hot water, as needed 1 cup Ricotta cheese 1 cup Mozzarella cheese 1/4 cup fresh, basil,chopped (optional)
Heat oil in lg pot over medium high heat until shimmering. Add onions, mushrooms, pepper, garlic, and oregano, and cook until vegetables are softened and lightly browned - about 8 -10 minutes.
Stir in tomatoes, and cream, and simmer until thickened slightly, about 5 minutes. Stir in ziti, pepperoni, and salt and pepper.
Transfer mixture to slow cooker and spread tomato sauce evenly over pasta. Cover and cook until pasta is tender, about 3 hours on high.
Gently stir pasta, add hot water as needed to loosen sauce consistency,. Dollop spoonfuls or ricotta over casserole, then sprinkle with mozzarella. Cover and let sit until cheese is melted, about 5 - 10 minutes. Sprinkle with chopped basil and serve.
Review: This was good. My husband liked it very much and thanked me for making it. I think kids would love this too. Was fairly easy to do, and quick cooking time in the crock-pot.
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