When I made yet another precook everything crock pot recipes that is just too good not to make, my husband commented about already having this one. I told him that it was new and I just made it. He did not believe me and thought it was leftovers.
I explained the difference between this recipe and the other two precook everything crock pot recipes I had made and he basically said, so it is the same dish with a few minor changes.
Even though I did not want to admit it, he was right! The three dishes are all very similar, with just a few differences. I can not believe I did not realize that when I did my meal planning for the week. The worst part was trying pick just one recipe to keep, but I could not just choose one as my favorite. So I decided to keep and share all three.
Sausage Pasta Casserole
Ingredients:
- 1 pound Italian sausage, casing removed
- 3/4 cup onion, chopped
- 16 ounces penne pasta
- 28 ounces spaghetti sauce
- 2 cups shredded Monterey jack cheese
- Cook pasta according to directions, cooking a few minutes less than directed. Drain well and return to pot.
- Brown sausage and onion. Drain, if needed. Add spaghetti sauce and heat through. Add the meat sauce to the pasta and combine.
- In a sprayed crock pot layer half of the pasta mixture, then half of the cheese. Repeat layers. Cover and cook on low for 1 1/2 hours.
Serves: 6
Calories: 440
Total Fat: 24.7g
Saturated: 8.4g
Polyunsaturated: 1g
Monounsaturated: 0.5g
Trans: 0g
Cholesterol: 36.7mg
Sodium: 634.2mg
Potassium: 178.7mg
Total Carbs: 37.1g
Dietary Fiber: 3.2g
Sugars: 5.2g
Protein: 18.7g
Vitamin A: 13.2%
Vitamin C: 5%
Calcium: 9.2%
Iron: 19.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Slow Cooker.
