Ingredients
The following ingredients have 8 Servings
- 2 1/2 cups cubed eggplant ((about 1 medium sized))
- 2 1/2 cups sliced and halved zucchini ((about 2 store bought sized))
- 2 medium bell peppers; chopped ((red and green, but any will do))
- 1 garlic clove; minced/grated
- 1 cup chopped onions
- 2 tbsp fresh chopped basil
- 10 oz dried pasta ((penne, rigatoni, shells, bowties))
- 2-23 oz jars Ragu Homestyle Thick & Hearty Roasted Garlic sauce
- 2 cups broth ((vegetable to keep it vegetarian/vegan, otherwise chicken will do))
- 2 tbsp freshly chopped parsley
- 1/4 cup fresh grated pecorino or parmesan cheese
Instruction
- Prep the vegetables and add them to the slow cooker.
- Add the dried pasta on top of the veggies.
- Sprinkle the basil in over the pasta.
- Pour both jars of sauce over the pasta, taking care to cover the pasta and allow it to filter down into the 'cracks' to the vegetables.
- Add the broth.
- Replace the lid, turn onto low and cook for 2 hours.
- After two hours, stir well, mixing everything together.
- Replace the lid and cook an additional 2 hours or until the pasta is done and ready to serve.
- Serve and if using the optional garnishes, sprinkle them over each portion and enjoy.
