Quick Prep Slow Cooker
Italian Beef Pasta Bake
Kale Caesar Salad
Ingredients
- 2½ lb lean ground beef
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ¾ cup low-sodium chicken broth
- 1 tsp Italian seasoning
- ¼ tsp salt
- ½ tsp pepper
- 1 (16-oz) pkg penne pasta
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain. (Reserve 2½ cups beef for Italian Beef and Bacon Salad recipe.) Transfer remaining beef to a 4- to 6-quart slow cooker; stir in onion, bell pepper, tomatoes, broth, Italian seasoning, salt, and pepper.
- Cover and cook on LOW 8 hours.
- Cook pasta according to package directions. Stir pasta into beef mixture; sprinkle with cheese.
Side Dish Ingredients
- ½ (12-oz) baguette, cubed
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
- 6 cups coarsely chopped lacinato kale
- ½ pint grape tomatoes, halved
- ¼ cup Caesar dressing
Side Dish Instructions
- Preheat oven to 400°F. Toss bread with oil, salt, and pepper on a rimmed baking sheet; bake 10 to 15 minutes or until browned and crisp.
- Cool 10 minutes.
- Toss together bread cubes, kale, tomatoes and Caesar dressing in a bowl.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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