Slow Cooker Recipes – Pasta & Rice Slow Cooker Recipes These slow cooker recipes are tried and tested by our very own BellyBelly members! For delicious… Read More4.5 stars based on 35 reviews Total time: Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g
These slow cooker recipes are tried and tested by our very own BellyBelly members! For delicious pasta and rice slow cooker recipes, try out these mouth-watering favourites, including lasagne, cannelloni and more!
Thats right you heard it!!! The method is when you make spag bol – make 3 times the batch you normally would and store the other 2 lots in ice cream containers in the freezer, then on another day when you haven’t got much to do using either a round or oval pyrex dish make up lasagne with one of the batches of pre-made bolognaise, and white sauce pasta & cheese, the recipe that I was given calls for instant lasagne sheets but I am inquiring if you can use fresh because that would be easier given the shape of the dish (i.e. trimming) will edit this once I have the details Then you freeze it (as far as I can tell you don’t bake it first…I am finding that out too and will add later on LOL) for 2 days, after that take it out of the dish and place it in a plastic bag and store in the freezer till you need it. Then when you do need it place it in the crockpot frozen, and cook for about 4 hrs and its done! How good is that, so it means that you can stock your freezer with home made frozen lasagne for those emergencies, days where you didn’t get any sleep the night before or when you just get home with new bubs!
I am definitely giving it a go. But basically she said she she always keeps 1 batch of bolognaise and 1 frozen lasagne in her freezer at all times so if she needs it its there.
Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add two layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours. Serves 6-8.
4 tblsp cheese sauce:
Grease the inside of the slow cooker and preg-heat on high. Boil the lasagne sheets in lightly salted water for 4-5 minutes to soften, then dry with kitchen paper. Heat the butter in a large pan and gently saute’ the onion and the garlic until transparent. Add the mince and oregano and cook for a further 3-4 minutes, stirring well. Season with the salt and pepper and add the cheese. Arrange a layer of mince mixture in the slow cooker, followed by a layer of pasta, then cheese sauce. Continue doing this, finishing with a layer of cheese. Sprinkle parmesan cheese over the top and cook on low for 4-6 hours.
Prep Time 10 mins plus 20 mins soaking
Cooking Time on high 4-5 hours
Auto Cook 6-8 hours
1. Preheat slow cooker on high while preparing the ingredients. Soak the dried mushrooms in almost boiling water for 20 minutes, drain reserving the liquor. Heat the oil in a pan and saute the shallots, garlic and chillies for 3 minutes. Add the rice, lemon grass kaffir lime leaves, red pepper, stock, soy and fish sauces, reserved soaked mushrooms and their liquor and honey. Bring to the boil. Pour into the cooking pot and cook for 3 hours.
2. Add the kidney beans and button mushrooms and continue to cook for 1 to 2 hours. Sprinkle with coriander and serve with a green salad.
Mix spinach, ricotta, eggs, cheese, and garlic together. Stuff into the cannelloni tubes. Mix herbs and pasta sauce together and pour just enough into the slow cooker to cover the bottom. Put a layer of cannelloni in, then more sauce, cannelloni etc. Cook for about 3 hours on low. Sprinkle some grated cheese over the top about 20 mins before it’s ready.
Chuck it all in and give it a stir. Cook on high for 3 hours, stirring during last hour. Thin with more milk if desired.
In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored spray. In prepared container, combine undrained pineapple, tomato sauce, brown sugar, and soy sauce. Stir in green pepper, onion, and parsley flakes. Add browned meat and uncooked rice. Mix well to combine. Cover and cook on low for 6 hours. Mix well before serving.
Serves 6 (1 cup) servings 239 Calories, 7 grm fat, 16 gm protein, 28 gm carbs, 587 mg sodium, 31 mg calcium, 3 gm fibre. WW: 5 points