Slow Cooker

Hearty Cheesy and Broccoli Pasta Bake

Italian Salad
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Ingredients

  • 1½ lb plant-based ground beef
  • 8 oz ziti pasta
  • 1 (12-oz) pkg broccoli florets
  • 1 (24-oz) jar marinara sauce
  • 1 (14.5-oz) can diced tomatoes, drained
  • 2 cups low-sodium chicken broth
  • 2 cups water
  • 2 cloves garlic, minced
  • ½ tsp pepper
  • 1 cup shredded sharp Cheddar cheese
  • ¼ cup sliced fresh basil

Instructions

  1. Cook plant-based beef in a large skillet over medium heat until browned and crumbly; drain and transfer to a 5- to 7-quart slow cooker.
  2. Stir in pasta, broccoli, marinara sauce, tomatoes, broth, water, garlic, and pepper. Sprinkle with cheese.
  3. Cover and cook on LOW 5 hours or until pasta is tender. Sprinkle with basil.

Side Dish Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 (10-oz) pkg chopped romaine lettuce
  • 2 Roma tomatoes, thinly sliced
  • 1 cucumber, thinly sliced

Side Dish Instructions

  1. Whisk together oil, vinegar, oregano, salt, and pepper in a large bowl. Add lettuce, tomatoes, and cucumber; toss.

Nutritional Information

Main Side Total
Servings 6 6
Calories
566
60
626
Fat (g) 27 5 32
Sat. Fat (g) 9 1 10
Protein (g) 34 1 35
Carb (g) 48 4 52
Fiber (g) 9 1 10
Sodium (mg) 1121 101 1222

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