Stuffed Pasta Shells with Mushroom Sauce
Source of Recipe
Smart Crockery Cooking
Recipe Introduction
5- to 6-quart cooker
Makes 6 servings
List of Ingredients
8 ounces mushrooms, sliced
2 teaspoons olive oil
2 soy-sausage breakfast patties
1 can (28 ounces) plum tomatoes, cut up
1 can (6 ounces) low-sodium tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup dry white wine
1 package (20 ounces) low-fat cheese-stuffed pasta shells
Snipped fresh Italian parsley, for garnish
Recipe
Saute the mushrooms in the oil in a nonstick skillet until golden, about 5 minutes. Transfer them to an electric slow cooker.
In the same skillet, cook the sausage patties for 6 minutes. Remove them from the skillet, and cut them into 1/4-inch cubes. Place the pieces in the slow cooker.
Stir in the tomatoes, tomato paste, oregano, garlic, and wine. Cover and cook on HIGH for 3 1/2 to 5 hours.
Add the shells to the sauce, making certain to cover them with sauce. Cover and cook until the shells are thoroughly hot, about 1 hour. Garnish with the parsley.
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