Slow Cooker Italian Bake
Tasty and quick to prepare.
Prep Time: 15 minutes | Cook Time: 3 hours, 10 minutes | Total Time: 3 hours, 25 minutes | Servings: 6
Ingredients:
- 1 pound 80% Lean Ground Beef
- ½ onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, chopped
- 1 cup chopped mushrooms
- 2 cups Reggano Traditional Pasta Sauce
- Carlini Canola Cooking Spray
- 1 cup liveGfree Gluten Free Baking Mix
- 2 Goldhen Large Eggs
- 1 cup Friendly Farms 2% Milk
- ½ cup Happy Farms Shredded Mozzarella Cheese
- ½ cup Happy Farms Shredded Cheddar Cheese
- ¼ teaspoon Stonemill Iodized Salt
- 7 slices Mama Cozzi’s Pizza Kitchen Sliced Pepperoni, chopped
- 4 slices Lunch Mate Hard Salami, chopped
Directions:
- In a skillet, brown the ground beef. Drain and reserve. In the same skillet, combine the onion, red pepper, garlic and mushrooms. Cook until vegetables are soft.
- Return the meat to the skillet and add the pasta sauce. Stir until combined.
- Spray the slow cooker with cooking spray and add the meat mixture.
- In a medium bowl, combine baking mix, eggs, milk, cheeses and salt. Pour over meat mixture. Sprinkle the pepperoni and salami over the cheese mixture. Cook on high for 3 hours.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen