Slow Cooker Pasta in a Pot

By McLean

Ingredients

• 2 lbs. ground beef
• 1 tablespoon oil
• 2 medium onions, chopped
• 1 garlic clove, minced
• 1 (14 oz.) jar spaghetti sauce
• 1 (16 oz.) can stewed tomatoes
• 1 (4 oz.) can sliced mushrooms
• 2 packets beef powder
• Lawry's to taste
• 1 (8 oz.) package dry shell macaroni, cooked al dente
• 1 1/2 pints sour cream
• 1/2 lb. provolone cheese, sliced
• 1/2 lb. mozzarella cheese, sliced or shredded

Details

Servings 8

Preparation

Step 1

Brown beef in oil in skillet. Drain off all but 2 tablespoons drippings.

Add onions, garlic, spaghetti sauce, stewed tomatoes, undrained mushrooms, 2 packets of beef powder, Lawry's to taste, to drippings and mix well. Simmer 20 minutes or until onions are soft.

Pour half of the macaroni into slow cooker. Cover with half the tomato/meat sauce. Spread half the sour cream over sauce. Top with provolone cheese. Repeat, ending with mozzarella cheese.

Cover and cook on high for 2 hours or low for 3 hours.