A family from church brought this to the last potluck. It was awesome. I’ve made it three times since I got the recipe, and we all love it. My favorite parts: it goes in the crockpot, doesn’t require me to thaw anything out to cook, and cooks for 2.5 hours. I’ve made it with pepperoni, but one time we added too much… that made it a bit spicy. Careful!
I double this in my 6 qt crockpot to feed 8 people. There’s usually a little bit leftover.
2 c water
1 clove garlic, pressed
Salt and pepper to taste
1 6oz can tomato paste
1 8oz can tomato sauce
½ t Italian seasoning
1 small onion, chopped
1 med. red bell pepper, seeded and chopped
1 med. green bell pepper, seeded and chopped
½ lb sliced mushrooms
1 ½ c elbow macaroni
½ c mozzarella cheese, shredded
Ground meat, cooked (opt)
Place first 12 ingredients in slow cooker; blend gently w/ spoon. Cover and cook on low setting for about 2 hours, or on high for about 1 hour. Add macaroni, cover and cook on high for 30 minutes, or until noodles are tender but not mushy. Uncover, sprinkle with mozzarella cheese . Cover and let sit until cheese it melted.