Best Crock Pot Eggplant Rigatoni Recipes

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SLOW COOKER EGGPLANT PASTA WITH SAUSAGE



Slow Cooker Eggplant Pasta with Sausage image

Slow cooker eggplant pasta made with sausage. Seasoned with fresh basil, parsley and topped with parmesan.

Provided by meredith

Categories     Main

Number Of Ingredients 16

1 pound ground sausage (any kind)
2 Tablespoons olive oil
1 cup white onion (chopped)
3 garlic cloves (minced)
1/2 teaspoon fennel seed
2 cups eggplant (chopped with skin removed)
1/2 cup fresh parsley
1/4 cup fresh basil
1/2 teaspoon oregano
1/4 teaspoon salt
14.5 oz. fire roasted tomatoes
6 oz. tomato paste
1/2 cup dry white wine
1 cup water
heavy cream (optional)
fresh parmesan (optional)

Steps:

  • In a heavy bottom skillet, cook the ground sausage in about 2 T. of olive oil and set it aside.
  • Using the same pan, saute the onion, garlic and fennel seeds until the seeds pop and start to crisp.
  • Meanwhile, peel an eggplant with a vegetable peeler. Discard the peels and chop up two cups of the eggplant fruit into small cubes.
  • Add the sausage, onion mixture and eggplant to your slow cooker.
  • Next, chop up and add the fresh parsley, fresh basil and add the dried oregano and salt
  • To the slow cooker, add the can of fire roasted tomatoes, tomato paste, dry white wine and water.
  • Stir well and set your slow cooker for LOW at 3.5 hours or HIGH for 7 hours.
  • When ready to serve, cook 10 oz. of your favorite pasta pasta in salted water and stir the pasta into the sauce.
  • Stir in heavy cream and/or top with fresh parmesan (optional)

Nutrition Facts : ServingSize 1 Cup, Calories 349 kcal, Sugar 7 g, Sodium 914 mg, Fat 25 g, SaturatedFat 7 g, TransFat 0.2 g, Carbohydrate 14 g, Fiber 3 g, Protein 14 g, Cholesterol 54 mg, UnsaturatedFat 15 g

EGGPLANT PARMESAN FOR THE SLOW COOKER



Eggplant Parmesan For the Slow Cooker image

Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Provided by jboettcher2

Categories     World Cuisine Recipes     European     Italian

Time 5h30m

Yield 8

Number Of Ingredients 10

4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
⅓ cup water
3 tablespoons all-purpose flour
⅓ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara sauce
1 (16 ounce) package mozzarella cheese, sliced

Steps:

  • Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
  • Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
  • Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
  • Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 38.6 g, Cholesterol 89.5 mg, Fat 18.3 g, Fiber 12.5 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 1870.3 mg, Sugar 17.4 g

CROCK POT RIGATONI



Crock Pot Rigatoni image

I found this recipe in the "Fix-It and Forget-It Cookbook". I found it easy to make and very adaptable to what ingredients you prefer.

Provided by Robin W

Categories     Cheese

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 6

28 ounces spaghetti sauce, jarred or home-made
12 ounces rigatoni pasta, cooked
1 1/2 lbs ground beef or 1 1/2 lbs sausage, browned
3 cups shredded mozzarella cheese
1/2-3/4 lb sliced pepperoni
sliced mushrooms (etc.) (optional) or onion (etc.) (optional)

Steps:

  • Layer half of each ingredient in the order listed.
  • Repeat.
  • Cover, Cook on low 4-5 hours.

CROCK POT PASTA WITH EGGPLANT SAUCE



Crock Pot Pasta With Eggplant Sauce image

Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!

Provided by Sharon123

Categories     Vegetable

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 17

1 medium eggplant
1 medium onion, chopped
1/2 green pepper, chopped (optional)
1 (28 ounce) can Italian-style tomatoes, cut up
1 (6 ounce) can Italian-style tomato paste
1 (4 ounce) can sliced mushrooms, drained or 1/2 cup fresh mushrooms, sliced
2 garlic cloves, minced
1 -2 teaspoon sugar (optional)
1/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced
2 -4 tablespoons snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese (grated or shredded)
2 tablespoons toasted pine nuts (optional)
salt and pepper

Steps:

  • Peel eggplant, if desired; cut eggplant into 1-inch cubes.
  • In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  • Stir in olives and parsley.
  • Season to taste with salt and pepper.
  • Serve over pasta with Parmesan cheese.
  • Garnish with toasted pine nuts.
  • Makes 6 servings.
  • Enjoy!
  • Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
  • In a hurry?.
  • Use canned spaghetti sauce!
  • (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
  • Enjoy!

SLOW-COOKER CAPONATA



Slow-Cooker Caponata image

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Appetizers

Time 5h20m

Yield 6 cups.

Number Of Ingredients 13

2 medium eggplants, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
12 garlic cloves, sliced
1/2 cup dry red wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
4 teaspoons capers, undrained
5 bay leaves
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
French bread baguette slices, toasted
Optional: Fresh basil leaves, toasted pine nuts and additional olive oil

Steps:

  • Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

SLOW-COOKER EGGPLANT AND TOMATO SAUCE WITH PASTA



Slow-Cooker Eggplant and Tomato Sauce with Pasta image

Bring Italian flavors to your dinner table with this easy recipe of pasta - tossed with slow cooked tomato and eggplant sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 10

1 can (28 oz) Muir Glen™ Organic diced tomatoes, drained
1 can (6 oz) tomato paste
1/2 cup red wine or water
1 medium eggplant (about 1 lb), cut into 1/2-inch cubes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 package (16 oz) rotini pasta
Shredded Parmesan cheese, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
  • Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
  • About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.

Nutrition Facts : Calories 360, Carbohydrate 76 g, Fiber 9 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 720 mg

TASTY CROCKPOT CHEESE BAKED RIGATONI (YOU WILL BE USING A PAN TO



Tasty Crockpot Cheese Baked Rigatoni (You Will Be Using a Pan To image

I HAVE MADE ADJUSTMENTS TO THIS RECIPE. I love a good Baked Rigatoni and as much as I love baked cheese, I find that when cooked in the oven the meal turns out dry and I wanted to make a Rigatoni that wasn't dry and the cheese was melted throughout. I also don't like too much sauce and prefer a nice balance, so I make this version. I did this by starting the meal on the stove and finishing in the crockpot and it tasted so good. The smell made everyone hungry. It was a big hit. See end of the recipe for more ideas using the basic easy tasty sauce. I found that Newman's Own sausage and pepper sauce was the perfect compliment to this dish. Serve with a salad and garlic bread if you wish. If you choose to use organic grass fed ground beef 1 lb. is plenty. Nice lean bulk Italian sausage and you getting all meat and barely any juices from the meat so your saving money by not having to buy extra meat. The flavor is incredible.

Provided by Chef Simply Delish

Categories     Meat

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 17

1 medium yellow onions or 1 medium white onion, diced
1 lb lean ground beef (I use grass fed)
1 1/2 lbs bulk Italian sausage (mild or spicy)
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper (adjust to taste)
1/2 teaspoon onion powder (adjust to taste)
1 teaspoon garlic powder (adjust to taste)
3 tablespoons extra virgin olive oil (or preference)
2 -3 tablespoons minced garlic cloves, from jar (to preference)
1 red pepper (cored, cleaned, diced)
8 ounces white button mushrooms (sliced to preference)
1/2 teaspoon red pepper flakes (adjust to taste) (optional)
2 (24 ounce) jars sausage and green pepper spaghetti sauce (Newman's Own)
1 tablespoon dried basil (if you prefer you can use dry Italian seasoning)
2 1/2 cups mozzarella cheese (shredded, best if using real whole Mozzarella)
1/2 cup parmesan cheese (grated)
1 (16 ounce) box rigatoni pasta

Steps:

  • Dice your onion. (if you have a gadget that dices veggies it comes in handy, use small grater option to chop onions. If you don't have such a gadget, then hand dice onions).
  • In a large skillet on medium heat start cooking all the meat, as it starts to cook, break up the meat into bite size pieces. Add 1 T. of olive oil. You don't want to totally break the meat down. (Using grass fed beef it's easy to keep meat in bite size pieces) After some of the meat has been broken up (a wooden spoon does a great job), lower heat a little and add onions to the meat mixture. Add 1/2 of your salt, pepper, onion powder, garlic powder. Cook until no more pink is seen. You want the meat chunky but not too big. No need to drain. Turn stove to low and let the seasonings marinate together while you move to next step.
  • Dice your red pepper and slice your mushrooms. (I use more mushrooms at times). Mince your garlic.
  • Add 1 T. olive oil into the skillet, turn heat to medium and as it's warming up add your garlic. Cook for just a minute or 2 when the temp reaches medium, stirring often. (don't let garlic burn) Add red pepper, mushrooms and chilli flakes. Stir often and saute until pepper and mushrooms are al dente.
  • Add meat mixture to your crock pot. (6 quart) and add remaining salt, black pepper, onion powder, garlic powder, basil (or Italian seasoning). Add 2 jars of Paul Newman's sauce, stir well and cook on high for 1 1/2 hours. (check sauce after 1 hour and taste it, adjust seasoning and cover and cook for remaining 1/2 hour).
  • Meanwhile, cook pasta as directed but cook to Al Dente only about 8-9 minutes. Drain and put pasta back in pan and drizzle the remainder of olive oil (or to taste) on pasta and mix well. Pasta will cook a little more in crock. (do not rinse pasta or it won't grab the sauce) (you can add a bit more olive oil if needed so pasta isn't sticking. You don't want mush).
  • After sauce has cooked 1 1/2 hours in the crock, taste your sauce make any adjustments if needed. Add 3/4 of the cooked pasta and stir well. The pasta will soak up some of the sauce so use your judgement. If you like your pasta a little saucy then you won't need to add the full box. (I like a balance and used 3/4 of the cooked pasta).
  • Option: Cook for 1/2 hour on high. This allows the pasta to blend with the sauce BUT YOU CAN OMIT this step and move on to the next steps. (If you don't use all the pasta you can freeze it in a freezer bag and use it to add to soups, stews or whenever you find a need for some pasta).
  • Add 2 cups mozzarella cheese, 1/4 cup Parmesan cheese and mix well. This will allow some of the cheese to melt into your pasta.
  • Top it all off with remaining cheeses. On high, cook until cheese is melted to your liking on the top. About 15 - 20 minutes. Take lid off crock pot, turn it off and let it sit for 5 to 10 minutes to set. Serve. (You can serve with a salad and garlic bread). This will taste like you slaved making sauce all day but instead you allow the crock pot to bring all the flavors together.
  • Tips: If you prefer a more saucy mixture, only cook 3/4 of the box of Rigatoni or 12 oz. and make adjustments as needed to your preference.(as I mentioned I cook entire box and make adjustments when I add pasta to sauce) This dish is great for company, a game day or just to feed your family. I hope you enjoy.
  • VARIATIONS: Once you make this recipe you can make several adjustments to change it up using the basic sauce mix. You can use Penne pasta, shell pasta, any pasta that will mix well with the sauce and cheeses. I love all kinds of cheese but in this dish I prefer the cheeses mentioned. If you wish to add more cheeses then you can use any that melt like the Mozzarella cheese does. Mild to medium Cheddar, Pepper Jack, Provolone etc. It will change it's flavor. Also you can even use filled firm pastas. You can use tortellini, ravioli or any frozen pasta of your choice. Don't pre-cook it. Move frozen pasta from freezer to fridge. Follow recipe and add the pasta without pre-cooking. Be gentle stirring.and let pasta cook in sauce until Al Dente. Then move on to the adding the cheeses in order written.

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