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Pasta in crockpot

Casseroles

Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 250 g bacon, diced
  • 300 g chicken, cubed
  • 500 ml chicken or vegetable stock
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • salt and pepper
  • 2 x 400g cans chopped tomatoes
  • 350 g pasta bows
  • finely grated fresh parmesan cheese to serve
     

Method

  1. Braise meat in a bit of oil until colour changes. Remove from heat.
  2. Heat remaining oil in a frying pan. Add bacon and onion and cook for a few minutes; add garlic, peppers, carrots and celery. Cook for 5 minutes, then stir in chicken cubes and cook for a further 5 minutes.
  3. Turn mixture into soaked clay pot. Add stock, bay leaf, oregano, seasoning and tomatoes. Cover the pot and place in a cold oven. Set oven at 240C. Cook for 50 minutes.
  4. Reduce the oven temperature to 200 °C. Stir meat mixture well, then stir in pasta. Cook covered, for a further 30 minutes or until pasta is tender.
    The mixture should be juicy, neither too wet nor too dry. Taste for seasoning before serving with parmesan cheese.
     

Serves 4-6

 


Recipe
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