Slow cooker spring vegetable casserole
6
Points®
Total time: 2 hr 45 min • Prep: 15 min • Cook: 2 hr 30 min • Serves: 6 • Difficulty: Easy
This slow cooker version of a pasta casserole helps you get it done with much less work than traditional recipes. Most of the work is handled by the slow cooker but you must stir once to ensure the pasta cooks evenly. Delicious ziti cooks with fresh spring zucchini and asparagus and luscious herbs richly flavor the tomato base. Add in your favorite spring vegetable if you like. Serve this casserole with some grilled shrimp of chicken for a heartier meal or throw together mixed greens with sliced radishes, cucumbers and a sprinkle or red wine vinegar for a crunchy spring salad.
Ingredients
No salt added diced tomatoes
28 oz
Fat free reduced sodium vegetable broth
1.25 cup(s)
Uncooked ziti
10 oz
0.5 undefined
Summer squash
1 medium
Uncooked onion(s)
0.5 cup(s), chopped
Dried rosemary
1 tsp
Dried oregano
1 tsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Garlic powder
0.25 tsp
Freshly grated nutmeg
0.25 tsp
Instructions
1
Stir everything in a 6-quart slow cooker, making sure the pasta is as submerged as possible. Cover and cook on low for 1 hour 15 minutes.
2
Stir well. Cover and continue cooking on low for 1 hour 15 minutes or until the pasta is tender. Serve in bowls. Serving size: 1 3/4 cups.
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