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Broccoli and Beef Pasta
2 c. broccoli florets or 1 pkg. (10 oz. ) frozen broccoli, thawed
1 medium onion, thinly sliced
1/2 tsp. dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (14-1/2 oz) Italian-style diced tomatoes, undrained
3/4 c. beef broth
1 lb. lean ground beef
2 cloves garlic, minced
2 tbsp. tomato paste
2 c. cooked rotini pasta
3 oz. shredded Cheddar cheese or grated Parmesan cheese
Layer broccoli, onion, basil, oregano, thyme, tomatoes and beef broth in slow cooker. Cover and cook on LOW 2-1/2 hours. Combine beef and garlic in large nonstick skillet; cook over high heat 6 to 8 min. or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add beef mixture to slow cooker. Cover and cook 2 hours. Stir in tomato paste. Add pasta and cheese. Cover and cook 30 min. or until cheese melts and mixture is heated through. Makes 4 servings.
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